Corn & Zucchini Fritters

Aug
05

Corn & Zucchini Fritters

corn and zucchini fritters

These Corn & Zucchini Fritters are a celebration of fresh seasonal produce and the joy of sharing delicious meals with loved ones. Whether served as a delightful appetiser or a light lunch, these fritters will leave everyone impressed and satisfied. So, gather around the table, create cherished memories, and savour the magic with these delightful fritters. Happy cooking! 

As a dietitian, I strive to create recipes that balance taste and nutrition, and these Corn & Zucchini Fritters achieve just that. Savour the wholesome goodness of this dish, knowing it provides a wealth of essential nutrients to nourish your body.

Nutrition Highlights:

Corn: Packed with dietary fibre and antioxidants, supporting digestion and boosting the immune system.

Zucchini: Low in calories and rich in vitamins and minerals like vitamin C, potassium, and magnesium.

Fresh Herbs: Chives, parsley, and spring onions offer a range of vitamins and minerals essential for overall well-being.

Dill Yogurt: Supplies protein and gut-friendly probiotics for digestive health.

Tomato Salsa: Rich in vitamin C, lycopene, and potassium.

corn and zucchini fritters

Corn & Zucchini Fritters

Savour the delectable combo of sweet corn and shredded zucchini in these golden fritters. Bursting with fresh herbs and Parmesan, these delightful patties are perfect for a light and satisfying meal. Served with dill yogurt and tangy tomato salsa, these Corn and Zucchini Fritters are utterly delicious!
Prep Time 10 minutes
Cook Time 10 minutes
Course Breakfast
Servings 4 (makes 12 fritters)

Ingredients
  

  • 4 eggs
  • 1/4 cup of milk
  • 2 tablespoons of Parmesan cheese finely grated
  • 1/2 teaspoon salt
  • 1/2 teaspoon cracked black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 2 cups of fresh corn kernels or substitute with frozen
  • 2 small zucchini finely shredded, drain off excess moisture
  • 2 tablespoons of fresh chives finely chopped
  • 2 tablespoons of fresh parsley finely chopped
  • 1/2 cup of spring onions finely sliced
  • 1 cup of self-raising flour
  • 1/2 teaspoon baking powder
  • 1 tablespoon of extra virgin olive oil for cooking the fritters

For the Dill Yoghurt

  • 1 cup Greek-style yoghurt
  • 1 tablespoon of fresh dill finely chopped

For the Tomato Salsa

  • 2 medium tomatoes diced
  • 1 tablespoon of fresh parsley finely chopped
  • A squeeze of lemon juice

Instructions
 

  • In a large mixing bowl, whisk together the eggs and milk until well combined.
  • Add the Parmesan cheese, salt, black pepper, garlic powder, and paprika to the egg mixture. Mix well.
  • Stir in the fresh corn kernels, shredded zucchini, chopped chives, parsley, and sliced spring onions.
  • Add the self-raising flour and baking powder to the mixture, stirring until everything is evenly incorporated.
  • Heat the extra virgin olive oil in a non-stick frying pan over medium heat.
  • Portion the fritter mixture into the pan to form a round fritter. I use the 1/3 cup as this makes the perfect sized fritter. You can make multiple fritters in the pan at a time, but make sure not to overcrowd it.
  • Cook the fritters for about 2-3 minutes on each side or until they are golden brown and cooked through.
  • Once cooked, remove the fritters from the pan and place them on a plate lined with paper towels to absorb any moisture or excess oil.

For the Dill Yoghurt:

  • In a small bowl, combine the Greek-style yoghurt and finely chopped fresh dill. Mix well.

For the Tomato Salsa:

  • Dice the medium tomatoes and place them in a bowl.
  • Add the finely chopped parsley and a squeeze of lemon juice to the tomatoes. Mix until well combined.

Notes

Serve the Corn & Zucchini Fritters hot with a dollop of dill yoghurt and a spoonful of tomato salsa on top.
Keyword breakfast, breakfast fritters, breakfast recipes, brunch, corn and zucchini fritters, corn fritters, fritters, savoury fritters, savoury pancakes
corn and zucchini fritters
corn and zucchini fritters

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