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Corn and Zucchini Fritters

corn zucchini fritters


  • 1/2 cup skim milk
  • 2 eggs
  • 1 cup self-raising flour
  • 2 cups sweet corn
  • 3 large zucchini, roughly grated, squeezed of excess moisture
  • 1/2 cup grated low-fat cheddar
  • 2 tablespoons chopped chives
  • 2 tablespoons chopped flat-leaf parsley
  • 1 teaspoon lemon zest
  • cooking oil spray
  • 4 teaspoons tomato relish
  • 4 tablespoons light sour cream
  • 8 cups salad greens, to serve


  1. Whisk milk and eggs in a large bowl. Whisk in flour, gradually, until mixture is smooth and well combined. Stir sweet corn, zucchini, cheddar, herbs and lemon zest through batter.
  2. Spray a large non-stick frying pan with cooking oil and set over medium–high heat. Spoon 3 x 1/4-cupfuls batter into pan. Cook for 3 minutes per side, or until golden and cooked through. Spray pan with oil again. Continue with batter to make 12 fritters.
  3. Serve fritters with tomato relish, sour cream and salad greens.
Author: Donna Saunders