Zucchini and corn fritters

Easy to freeze
Leftovers for lunch boxes
Zucchini and corn fritters
Makes: 8
Serves: 4
Preparation time: 10 minutes
Cooking time: 15 minutes


2 zucchinis, grated & liquid squeezed out
1 cup frozen or canned corn kernels
1 cup red capsicum, finely diced
4 eggs
½ cup grated Parmesan cheese
½ cup chopped, fresh dill
6 tbsp wholemeal plain flour
Olive oil spray
Minty yoghurt dip (see recipe)


Place the zucchini, corn, capsicum, eggs, Parmesan, dill and flour in a bowl. Mix well.

Spray a large fry pan with olive oil and heat over a medium heat. Working in batches, fill an ice-cream scoop (or large spoon) with the mixture and drop onto the pan. Flatten the fritters out slightly with a fork. Cook for approximately 4 minutes or until brown, flip and continue to cook until that side is brown and cooked through.

Serve with minty yoghurt dip.

2 serves of vegies in each serve of this recipe.