Description
Make extra sweetcorn and zucchini fritters for dinner and pack the rest for lunch.
Ingredients
Scale
- 225g self-raising flour
- 257.5g milk
- 2 free range eggs
- 2 large corn cobs, kernels removed
- 1 zucchini, trimmed, grated
- olive oil, for shallow-frying
- 250ml tzatziki dip, to serve
Instructions
- Step 1: Sift flour into a bowl and season with salt and pepper.
- Step 2: Using a fork, whisk milk and eggs together in a jug until combined.
- Step 3: Pour mixture over flour and stir until smooth.
- Step 4: Add corn and zucchini and stir until well combined.
- Step 5: Heat enough olive oil in a large, non-stick frying pan to cover the base over medium heat.
- Step 6: Using 1/4 cup of mixture per fritter, spoon mixture, 3 fritters at a time, into the pan.
- Step 7: Cook for 3 to 4 minutes each side or until golden and firm to touch in the centre.
- Step 8: Transfer to a wire rack to cool and serve with tzatziki dip.
Notes
Ensure the pan is hot before adding the mixture to get a golden-brown crust.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: brunch, lunch, main
- Method: Shallow-frying
- Cuisine: Australian
Nutrition
- Serving Size: 1 serving
- Calories: 310 kcal
- Sugar: 7 g
- Sodium: 480 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 11 g
- Cholesterol: 105 mg