Fritters tend to be the thing I make towards the end of the week when i'm using up the dodge vegies at the back of the fridge. They are so easy and the combinations are endless. They freeze well and can be eaten for breakfast, lunch, dinner or a snack. Serve plain, with tomato relish, salsa, smoked salmon and poached eggs, in a burger, as a vegetable side etc etc... so many options!
Zucchini, Carrot & Corn Fritters
Makes 24
2 zucchini, grated
2 carrots, grated
2 cobs corn, kernels removed
100g (1 cup) grated low fat cheddar cheese
2 spring onion stalks, sliced
1 cup wholemeal flour
1 tsp baking powder
3 eggs, lightly whisked
3/4 cup skim milk
1. Squeeze as much water as you can from the carrot and zucchini.
2. In a large bowl combine vegetables, cheese, flour and baking powder. Stir, until flour is evenly distributed.
3. Add in eggs and skim milk, then stir until well combined.
4. Heat a non-stick frypan to medium. Using a 1/4 measuring cup, scoop the mixture into the frypan. Cook until golden brown (3-5 mins) then flip over and cook for another 3-5 minutes until cooked through.
5. Repeat until all fritters are cooked.
6. Serve (or freeze).
Nutrition information
Per fritter:
232kj (55 cal) 3.5g protein 1.5g fat 5.9g carbs 43mg sodium
Sarah xx
