
Corn & zucchini fritters
Ingredients
1 ½ cup wholemeal self-raising flour
1 cup Reduced-fat milk
2 Egg
420 g tinned corn
1 medium zucchini
2 Drizzle extra virgin olive oil
½ cup tasty cheese reduced fat
1 tsp ground cumin
1 cup reduced-fat plain yoghurt reduced fat
1 cucumber
Instructions
- In a large bowl whisk together the milk and eggs
- Grate the zucchini and cheese add this to the bowl
- Also add to the bowl the flour, corn and cumin and stir the mixture until combined
- Heat the olive oil in a frypan over medium heat
- Spoon the mixture into the pan to make fritters the size of a small drinks coaster (best cooked in batches)
- Cook for 3 to 4 minutes on each side, the fritters should be golden and feel firm in the centre
- To make the cucumber yoghurt, dice the cucumber and stir this through the yoghurt
- Serve the fritters with the cucumber yoghurt
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