Delicious corn, zucchni and fetta fritters
Fritters are a nutritious way to fit in extra vegetables and make a great substitute for bread at any brunch. These fritters have a balance of protein, carbohydrates and fats to make it the ultimate snack option or breaky on the run. Paired with a fresh salad these filling fritters would also make the perfect meat free Monday meal.
- 400g sweet corn kernels, reduced salt, drained
- 1 small zucchini, grated
- 3 spring onions, thinly sliced
- 1 clove of garlic, crushed
- 100g cottage cheese
- 1/2 wholemeal self raising flour
- 1/2 cup of milk of choice
- 2 eggs, lightly whisked
- 50g reduced fat Greek feta cheese, crumbled
- Salt and pepper to season
- Olive oil for the pan
- Heat a fry pan over medium heat.
- Combine all ingredients in a bowl, being sure to mix through the flour.
- Heat 1 tsp of olive oil per batch. Depending on the size of your fritters place 2-3 Tbsp of mixture into the pan, aiming to create a 1cm thick layer. You should get 3-4 fritters per batch.
- Heat for 3 minutes on one side. Use a spatula to loosen the sides of the fritter and gently flip. Heating for a further 2 minutes.
- Place cooked fritters on paper towel. Repeat until all batter is used.
- Serve warm or cold. If freezing, separate layers of fritters with baking paper and freeze in a sealable container.
- Broccoli and haloumi
- Pumpkin, spinach and fetta
- Carrot, zucchini and tasty cheese
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