Zucchini & Sweet Corn Fritters
Golden, fluffy fritters packed with fresh zucchini, sweet corn and simple pantry staples. These quick pan-fried fritters are perfect for breakfast, lunch, dinner or snacking. They freeze beautifully, reheat well and are ideal for lunchboxes or easy midweek meals.
Ingredients
- ½ cup milk
- 2 large eggs
- 1 cup self-raising flour
- 420g can corn kernels, drained
- 2 large zucchini, coarsely grated and excess liquid removed
- ½ cup grated cheese (such as tasty, vintage or colby)
- 2 spring/green onions, finely sliced
- 1 teaspoon each dried parsley, basil and oregano (or use mixed dried herbs)
- 1 teaspoon garlic powder
- Salt and pepper, to taste
Instructions
- Whisk milk, eggs and flour together in a large bowl until smooth and combined.
- Add corn, zucchini, cheese, spring/green onions, dried herbs, garlic powder and salt and pepper. Stir until well combined.
- Heat a little oil in a large non-stick frying pan over medium heat until hot. Spoon 4 x ¼ cup measurements into pan and cook for 3-4 minutes each side or until golden brown and cooked through. Transfer to a wire rack and repeat with remaining mixture to make 12 fritters.
- Serve immediately or allow to cool slightly and serve warm or cold.
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified. - HERBS
If you prefer, instead of dried herbs, use a 1/4 cup of fresh, finely chopped mixed herbs such as parsley, coriander and/or basil.