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Herby corn and zucchini fritters
Delicious Corn and Zucchini Fritters, full of veggies, ready in 15 minutes and super delicious!
5
from
10
votes
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Course:
lunchbox
Cuisine:
Modern Australian
Diet:
Vegetarian
Prep Time:
5
minutes
minutes
Cook Time:
10
minutes
minutes
Total Time:
15
minutes
minutes
Servings:
12
fritters
Calories:
241
kcal
Author:
Kylie
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Ingredients
▢
1
zucchini
grated
▢
1
cup
frozen corn kernels
▢
3
tbsps
chopped mint
▢
1
egg
lightly whisked
▢
2
spring onions
finely chopped
▢
1
cup
self raising flour
plain/rice
▢
1
tablespoon
kecap manis
▢
1
tablespoon
sweet chilli sauce
▢
4
tbsps
oil for frying
Instructions
Grate the zucchini, slice the spring onions and finely chop the mint.
Lightly whisk the egg with a fork.
Combine all the ingredients a large bowl and mix to combine.
Heat oil in a frypan over medium heat.
Add tablespoonfuls of the fritter mixture to the frypan. (I do 4 at a time) squash down.
Fry until golden (3-4 minutes) then flip.
Cook until golden, then drain on paper towel.
Notes
Freezing instructions:
Freeze flat on a tray then transfer to a container or freezer bag.
Want to reheat them?
Pop them in a sandwich press!
Recipe video
Nutritional Information
Serving:
3
fritters
|
Calories:
241
kcal
|
Carbohydrates:
46
g
|
Protein:
6
g
|
Fat:
5
g
|
Polyunsaturated Fat:
4
g
|
Sodium:
294
mg
|
Fiber:
3
g
|
Sugar:
11
g
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