Zucchini and cheese fritters
Ingredients
- 500 gram zucchini, grated coarsely
- 1/2 cup (60g) frozen baby peas
- 130 gram can corn kernels, drained
- 4 green onions (green shallots), chopped
- 3/4 cup (120g) wholemeal self-raising flour
- 1/2 cup (40g) coarsely grated parmesan cheese
- 1/2 cup (60g) coarsely grated cheddar cheese
- 1 egg, beaten lightly
- 1/2 cup (125ml) milk
- 1 tablespoon extra virgin olive oil
Method
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1Tightly squeeze small handfuls of grated zucchini to remove excess moisture. Place in a large bowl.
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2Microwave peas in a microwave-safe dish on high (100 per cent power) for about 1 minute or until hot; drain.
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3Combine vegetables, flour and cheeses in bowl. Add egg and milk, stir until combined. Season well with salt and freshly ground black pepper.
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4Heat 1 teaspoon of the oil in a medium non-stick frying pan on medium-high. Drop 2 tablespoons of mixture in pan; flatten slightly and shape roughly into a round. Repeat with another 4 rounds, about 5cm apart. Cook for about 2 minutes or until browned underneath. Turn fritters; cook for a further 2 minutes or until cooked through.
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5Drain on absorbent paper. Repeat with remaining oil and mixture.
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Recipe Info
Tip: Make these fritters for dinner and keep the leftovers for lunchboxes the following day. Suitable to freeze. Not suitable to microwave.