Zucchini and Corn Fritters
Good hot from the pan and just as good cold in a lunchbox.
Serves 4 30 min 16g proteinKid-friendly
VegetarianBudgetFreezer 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.
Cooking for a different diet?
Swaps that keep this dish what it is. The prices on this page are for the recipe as written.
Gluten-free
- 150 g Gluten-free plain flour instead of Plain flour
Let the batter stand for 5 minutes so the gluten-free flour hydrates before frying.
Dairy-free
- Leave out the Grated cheese
Season the batter a little more generously to make up for the salt the cheese brought; frying time is unchanged.
Swaps are suggestions — check labels if you are cooking for an allergy.
What it costs, and where to buy it
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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