Delicious corn, zucchni and fetta fritters
Serves 4
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.
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Prep Time
5 min
Cook Time
20 min
Prep Time
5 min
Cook Time
20 min
  1. 400g sweet corn kernels, reduced salt, drained
  2. 1 small zucchini, grated
  3. 3 spring onions, thinly sliced
  4. 1 clove of garlic, crushed
  5. 100g cottage cheese
  6. 1/2 wholemeal self raising flour
  7. 1/2 cup of milk of choice
  8. 2 eggs, lightly whisked
  9. 50g reduced fat Greek feta cheese, crumbled
  10. Salt and pepper to season
  11. Olive oil for the pan
  1. Heat a fry pan over medium heat.
  2. Combine all ingredients in a bowl, being sure to mix through the flour.
  3. 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.
  4. 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.
  5. Place cooked fritters on paper towel. Repeat until all batter is used.
  6. Serve warm or cold. If freezing, separate layers of fritters with baking paper and freeze in a sealable container.
Easily adapted to your favourite vegetables. Other combinations
  1. Broccoli and haloumi
  2. Pumpkin, spinach and fetta
  3. Carrot, zucchini and tasty cheese
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