I’m a fritter fiend. I love these crispy little parcels that have lovely crunch on the outside and a soft, flavourful inside. I love packing a ton of veggies into each little fritter and then dipping them in delicious sauces and serving them alongside a big salad for a filling and healthy meal. There’s just something about food you can eat with your hands that really appeals to me…and my son! Z loves being able to hold his own food, and he’ll gobble these up like no one’s business! We eat them pretty much every week.
The key to getting a moist but not wet fritter is to get all the extra liquid out of your zucchini. After grating, put it into a colander and sprinkle with salt. Let the zucchini sit while you prepare the rest of your fritters, then squeeze by the handful to get as much liquid as you can out of it. Then you’re good to go!
Since our son came along, I’ve been extra conscious about what goes into our food, so this fritter recipe is healthified a bit. I’ve used quinoa flakes instead of lots of white flour to add some nutrition and protein. I do this is my zucchini slice too, and I’ll often grind up some oats and use oat flour as well. Anyway, you can’t even tell that there is less white flour in this recipe, and if you don’t have quinoa flakes, feel free to just use flour. This recipe is pretty forgiving, so you can also try other substitutions – try subbing in carrot for one of the zucchinis, or see if you like chives instead of spring onions.
Here’s the recipe! Enjoy, and let me know how you like it!
Healthy corn and zucchini fritters
Prep Time: 10
Cook Time: 15
Keywords: fry entree side appetizer breakfast vegetarian
Ingredients (serves 16)
- 1 1/4 cup flour
- 3/4 cup quinoa flakes
- 2 tsp baking powder
- 2/3 cup milk
- 5 eggs
- 2 zucchini, grated and liquid removed
- 900g canned corn (about two large cans)
- 6 spring onions, sliced thinly
- 200g feta
Mix flour, baking powder, and quinoa flakes into a large mixing bowl and make a well in the centre. Use a fork to whisk eggs and milk in a jug and pour gradually into the flour mixture, stirring gently to combine. Fold in corn, zucchini, spring onions, and fetta. Don’t over-mix or the fritters will be tough.
Heat a large frying pan over medium heat and add a bit of canola oil. Drop 1/4 cupfuls of mixture into the pan (you’ll have to cook in batches). Cook for about 2-3 mins, until golden brown underneath, then turn and cook the other side. Repeat.
Serve fritters with sweet chilli sauce, sour cream, and rocket or a salad.