Corn and cheese fritters
Ingredients
- 1 cup cherry or truss tomatoes, to serve
- 2 tablespoons sweet chilli sauce
- 1 lime, juice
- ½ cup reduced-fat milk
- 2 eggs
- 1 cup self-raising flour
- 2 cups corn sweetcornXkernels
- 300g zuchinni/ courgettezucchiniXszucchini, summer squashX, coarsely grated, excess moisture squeezed out
- ½ cup grated reduced-fat cheese
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh parsley
- ½ lemon, zest
- 4 tablespoons reduced-fat sour cream
- 1 avocado, sliced, to garnish
- handful fresh herbs, (optional), to garnish
- 4 cups salad with a little dressing, to serve
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Instructions
1 Preheat oven to 180ºC. Line a small baking tray with baking paper. Pierce tomatoes and place on the tray. Drizzle with a little olive oil and roast for 8 minutes. Remove and set aside.
2 Meanwhile in a small bowl, combine sweet chilli sauce and lime juice. Set aside.
3 In a large bowl, whisk together milk and eggs. Gradually whisk in flour until smooth and well combined. Stir through corn, zucchini, cheese, herbs and lemon zest.
4 Spray a large frying pan with oil and place over a medium-high heat. Spoon quarter-cupfuls of mixture into pan, 3 fritters at a time. Cook for 3 minutes each side or until golden and cooked through. Spray pan with a little more oil. Repeat with remaining batter to make 12 fritters in total.
5 Stack fritters and drizzle with chilli and lime sauce. Top with tomatoes, sour cream and avocado. Garnish with extra herbs, if using. Serve with salad.
Nutrition Info (per serve)
-
Calories 440 cal
-
Kilojoules 1850 kJ
-
Protein 19 g
-
Total fat 17 g
-
Saturated fat 6.3 g
-
Carbohydrates 47 g
-
Sugar 17.3 g
-
Dietary fibre 11 g
-
Sodium 590 mg
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Calcium 294 mg
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Iron 2.4 mg
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