Zucchini and Corn Fritters

Photo of author
Written By admin

This month’s recipe from our friends at the QCWA Pine Rivers Branch is very versatile. It is great in school lunches or a light lunch or dinner. We hope you enjoy this recipe!  

Ingredients 

  • 2 large zucchinis, grated 
  • 3 eggs 
  • 3 shallot stalks, thinly sliced 
  • 1 small can corn kernels or 1 cob of charred corn (kernels removed) 
  • ¼ teaspoon black pepper freshly cracked 
  • Fresh herbs of choice, chopped eg (parsley and chives) 
  • ½ cup plain flour 
  • 1 tablespoon of olive oil 

Method 

  1. USE a clean Chux cloth to squeeze out excess juice from the zucchini. 
  2. MIX zucchini and eggs together. It’s normal for the mixture to appear foamy. 
  3. ADD shallots, corn, pepper and fresh herbs to taste. 
  4. THICKEN mixture by adding flour a little bit at a time until desired consistency. 
  5. HEAT a pan and add oil. Spoon mixture to make individual fritters. Cook until set and then flip. 
  6. SERVE with fresh avocado and tomato relish.

This recipe serves 4. Prep time 15 minutes. Cook time 15 minutes.

QCWA is in partnership with Country Kitchens and Queensland Health to encourage a healthy lifestyle. 

Country Kitchen’s five key messages are: 

  • Get more fruit and vegetables in your diet 
  • Cook at home 
  • Check your portion size 
  • Be aware of sugar in drinks 
  • Sit less and move more

Read more stories from The North Lakes Guide print magazine here:

Photo of author
Written By admin

Read more articles by admin