Zucchini and Corn Fritters
Good hot from the pan and just as good cold in a lunchbox.
Serves 4 30 min 16g proteinKid-friendly
veggiebudgetfreezer-friendly
Plan it this weekIngredients
- Zucchini500 g
- Tinned sweetcorn300 g
- Free range eggs4 ea
- Plain flour150 g
- Grated cheese80 g
- Spring onions50 g
- Vegetable oil40 ml
Method
- Coarsely grate the zucchini, toss it with a teaspoon of salt, and leave it for 10 minutes.
- Squeeze the zucchini hard in a clean cloth — getting it dry is the whole trick.
- Mix the zucchini with the drained corn, beaten eggs, flour, cheese and sliced spring onion.
- Season the batter well; it should be thick enough to hold its shape on a spoon.
- Fry heaped spoonfuls in the oil over medium heat for 3 minutes a side until golden and set through.
- Drain on paper and serve warm, or cool them completely before packing.
What it costs, and where to buy it
Each item at whichever of your shops sells it cheapest.
Shops to compare
We couldn’t price enough of this recipe to say what it costs yet.
Not priced
- Zucchini · 500 g
- Tinned sweetcorn · 300 g
- Free range eggs · 4 items
- Plain flour · 150 g
- Grated cheese · 80 g
- Spring onions · 50 g
- Vegetable oil · 40 ml