Corn, prawn and courgette fritters

You’ll love the lightness of these low-calorie corn, prawn and courgette fritters. Cook small fritters as a party finger food, or larger ones for a simple brunch or lunch.

Serves: 4 (makes 16-20 fritters)

Time to make: 25 mins

Ingredients

More weights & measures

300g prawns, defrosted, tails removed
4 small corn sweetcornXcobs, kernels removed or 2 cups corn sweetcornXkernels)
3 courgettezucchiniXszucchini, summer squashX, grated
2 teaspoons chopped fresh chives, plus extra, to garnish
1 ½ teaspoon smoked paprika
1 cup self-raising flour
5 eggs, lightly beaten
¾ cup skim milk
3 cups ready-made slaw mix
4 tablespoons low-fat plain yoghurt

Instructions

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1 Place prawns in a processor and blend until finely minced (or chop very finely with a knife).

2 Combine prawns, corn kernels, courgettes, chives, paprika and flour in a large bowl. Mix to combine. Add eggs and milk and mix well to make a batter.

3 Heat a large pan over a medium heat. Spray with oil. Place spoonfuls of fritter mixture in pan and cook until bubbles show on the surface then flip to cook the other side. Set aside and keep warm until all fritters are cooked.

4 Combine slaw mix and yoghurt and mix well. Serve fritters with slaw on the side and tomato salsa if you prefer. Garnish with extra chopped chives.

Variations

Make it gluten free: Check seasoning is gluten free and use gluten-free self-raising flour.

Nutrition Info (per serve)

Calories 422 cal

Kilojoules 1770 kJ

Protein 32 g

Total fat 11 g

Saturated fat 2 g

Carbohydrates 45 g

Sugar 9 g

Dietary fibre 6 g

Sodium 540 mg

Calcium 330 mg

Iron 3.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.