A healthy Fritter recipe from our resident Dietitian Erin!
These Corn & Zucchini Fritters with a Difference, are delicious, healthy and perfect to take in the lunch box to work or school! Try them out today.
Corn and Zucchini Fritters with a Difference
Makes 21 Fritters
Ingredients –
500g Zucchini
1x 400g can Brown Lentils, rinsed and drained
2x Spring onion (20g), thinly sliced
2x Large (size 2) Eggs
½ Cup Bega Country Light Tasty 50% Less Fat Cheese
½ Cup Wholemeal Self Raising Flour
2 TBS Olive or Sunflower Oil for cooking
Pinch Sea Salt to taste
Cracked Pepper to taste
1x 400g can Corn Kernels, rinsed and drained
Method –
- Grate zucchini onto a tea towel and squeeze out as much moisture as possible.
- Combine zucchini, lentils, corn, spring onion, coriander and cheese in a large bowl. Add eggs and flour mix well.
- Heat 2 Tb of oil in a large pan and add spoonfuls of the mixture to the hot oil. Cook -3-4 mins per side or until golden.
- Drain on paper towel & serve.
- Repeat process until the whole mixture is cooked. Serve with a side salad.
Note: these store for about 5 days in the fridge and can be eaten warm or cold. They’re a great base for a poached egg!