

Corn and zucchini fritters with salsa and lime mayo
Ingredients
- ¾ cup wholemeal self-raising flour (see Cook’s tip)
- ¼ cup cornflourcornstarchX
- 2 eggs, lightly whisked
- ¼ teaspoon white pepper
- ½ cup soda waterclub soda seltzer waterX, chilled
- 2 cups sweet corn sweetcornXkernels
- 1 small zucchini/ courgettezucchiniX, grated, squeezed
- ½ red onion, diced
- 1 tablespoon olive oil
- Pico de galo salsa
- ½ red onion, diced
- 2 vine-ripened tomatoes, seeds removed, diced
- 3 x tricolour (yellow, green & red) small capsicums, seeds removed, diced
- Lime mayonnaise
- ¹⁄³ cup reduced-fat mayonnaise
- 1 tablespoon lemon juice
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Instructions
1 Place both flours in a large mixing bowl, making a well in centre. Add eggs, pepper and soda water, whisking until combined and smooth. Season with freshly ground black pepper. Set batter aside for 10 minutes, then add corn, zucchini and onion, mixing to combine.
2 Heat oil in a large frying pan over medium heat. Working in batches, add ¹⁄³ cup amounts of batter into pan. Cook for 3 minutes each side.
3 To make the pico de galo salsa, place all of the ingredients in a bowl, mixing to combine. To make lime mayonnaise, place mayonnaise and lime juice in a small bowl, stirring to combine.
4 Divide fritters among four serving plates. Serve topped with salsa and lime mayonnaise.
HFG tip
If you don’t have wholemeal self-raising flour, use plain wholemeal flour and 1 teaspoon baking powder instead.
Nutrition Info (per serve)
-
Calories 437 cal
-
Kilojoules 1826 kJ
-
Protein 13.5 g
-
Total fat 13.3 g
-
Saturated fat 2.3 g
-
Carbohydrates 59.4 g
-
Sugar 17.2 g
-
Dietary fibre 11.3 g
-
Sodium 378 mg
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Calcium 64 mg
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Iron 2.7 mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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