Zucchini Corn Fritters
This Zucchini Corn Fritters recipe makes a great healthy breakfast or brunch option, cooked in the oven, which is super fluffy and packed full of flavour.
Servings: 12
Calories: 74kcal
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Ingredients
- 3 medium zucchini
- 1 cup corn kernels, they can be fresh/canned or frozen and thawed
- ½ red onion diced into small cubes
- 2 eggs
- ½ cup flour (I've used chickpea flour)
- 1 teaspoon baking powder
- ¼ cup parmesan cheese
- Handful of chopped coriander/cilantro or parsley
- Salt and pepper to taste
- Olive oil
Serve with Greek yogurt sauce
Instructions
- Preheat oven to 425°F / 220°C. Place a clean tea towel in a bowl, using a box grater, grate zucchini into the towel and leave aside for 10 minutes
- In a separate large bowl, add the corn, onion, herbs, eggs, parmesan cheese and season
- Now back to the shredded zucchini, hold the tea towel up, and squeeze out the excess liquid from the grated zucchini. You want to remove as much of the liquid as you can
- Add zucchini to the other ingredients, add the flour and baking powder and mix together
- Spoon some of the mixture into your hands, roll into balls and place on a tray lined with baking paper. If the mixture is too wet, you can add a little more flour
- Once mixture is finished, with your fingers, gently flatten the balls slightly to resemble a circle
- Spray or brush olive oil to the tops and put in the oven for 20 minutes or until slightly golden
- Let them rest for a few minutes on a cooling rack, stack them up and serve with a Greek yogurt sauce (ready in 3 minutes)
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Final Step! Would love if you left a rating and comment to let me know how it went. Your feedback helps inspire others and means alot ❤️
Nutrition
Calories: 74kcal | Carbohydrates: 8g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 115mg | Potassium: 226mg | Fiber: 1g | Sugar: 3g | Vitamin A: 273IU | Vitamin C: 11mg | Calcium: 70mg | Iron: 1mg
