Zucchini & Corn Fritters
Prep: 25 mins
Cook: 20 mins
Serves: 6
A vegie-licious way to start the day! Save the extras as a lunchbox treat.


  • 1 medium zucchini, grated
  • 2 small red capsicums, seeded and diced
  • 1 x 400 g can reduced-salt corn kernels, drained
  • 2 spring onions (including green tops), chopped
  • 1/2 cup basil leaves, chopped
  • 1 cup reduced-fat cheddar cheese
  • pepper
  • 3/4 cup self-raising flour
  • 3 eggs
  • 1/2 cup reduced-fat milk
  • olive or canola oil spray
  • 2 avocados, diced
  • 1 large tomato, diced
  • juice of 1 lime
  • 1/4 cup basil leaves, chopped


  1. Squeeze zucchini of excess liquid and place in a large bowl with 2/3 of the capsicum and the corn, spring onions, basil and cheese. Season with pepper.
  2. Sift flour over vegetables then mix to combine.
  3. Pour milk into a jug, add eggs and whisk together with a fork. Add to vegetables and stir well.
  4. Heat a large non-stick frypan over medium heat and spray liberally with oil. Drop heaped tablespoons of mixture evenly spread around the pan and spread using the back of a spoon to 8cm diameter. Cook for 2 minutes or firm and golden. Flip and brown on reverse side for 2 minutes.
  5. Transfer to a plate, keep warm and repeat with remaining mixture.
  6. To make salsa, combine remaining capsicum with avocado, tomato, basil and lime in a medium-sized bowl.
  7. Divide salsa between plates and serve with a stack of 3 fritters each.


  • - Use 4 cups (600g) of any combination of grated or diced vegetables including sweet potato, carrot, pumpkin, potato, peas, leek, English spinach, drained semi-sundried tomatoes or frozen diced vegetables.
  • - Replace basil with herbs of your choice such as coriander, chives, parsley or thyme.
  • - Serve fritters with tomato salsa, relish, tzatziki or yoghurt dressing.
Comment: - Fritters can also be served cold. - Salsa can be made in advance though avocado is best added just before serving. - Fritters can be frozen if sealed individually in plastic wrap and then wrapped in foil.

Healthy tip!

Simple switch idea: try reduced-fat milk, cheese and yoghurt.

More tips

Nutrition Information

per serving per 100g
Energy 1628 kJ 543 kJ
Protein 15 g 5 g
Fat, total 23.6 g 7.9 g
— saturated 6.8 g 2.2 g
Carbohydrate 26.3 g 8.8 g
— sugars 6.9 g 2 g
Sodium 466.2 mg 155.5 mg
Fibre 6 g 2 g

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Comments (1)

  • Avatar

    Nicely crispy but a little bland. Sun-dried tomatoes would definitely be good, as would some chilli or lots more herbs.
    Penny van Reenen
    Posted on: 23 Jan 19

Rating (1 ratings)


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