Corn and Zucchini Fritters with a Difference

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 – 

1. Grate zucchini onto a tea towel and squeeze out as much moisture as possible. 
2. Combine zucchini, lentils, corn, spring onion, coriander and cheese in a large bowl. Add eggs and flour mix well. 
3. 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. 
4. Drain on paper towel & serve.
5. 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!