Out of lunchbox or office lunch ideas? Give these healthy and delicious sweet corn, feta and zucchini fritters a go! You can enjoy for breakfast or brunch too!
- cooking oil spray, to grease
- ½ (90 g) zucchini, coarsely grated
- 1 free-range egg, lightly beaten
- ¼ cup self-raising flour
- 125 g canned creamed corn
- ½ cup fresh baby spinach leaves, finely chopped, plus extra to serve
- 1 green shallot, thinly sliced
- 1 tsp finely chopped flat-leaf parsley leaves
- 50 g Danish feta, crumbled
- Sea-salt flakes and freshly ground black pepper, to season
- Cooked bacon, poached eggs and lemon wedges, to serve (optional)
- Preheat oven to 200ºC. Grease a 6-hole ¼-cup capacity doughnut tin with oil.
- Put zucchini in a fine sieve over sink and, using hands, squeeze out excess liquid. Transfer to a large bowl and add egg, flour, corn, spinach, shallot, parsley leaves and feta, mixing well to combine. Season.
- Spoon ½ of the mixture into a ziplock bag or piping bag, snip a 2cm-wide tip, then pipe mixture evenly into tin holes, keeping centre tops clean. Bake for 15 minutes or until light golden. Cool in tin for 2 minutes, then run a plastic spatula or toothpick around sides of tin holes before turning out.
- Quickly wash and dry tin, regrease holes, then repeat Step 3 with remaining mixture in same piping bag to make second batch.
- Serve three warm fritters on each serving plate with bacon, poached eggs, lemon wedges and extra spinach.
These little fritters fit in lunch boxes. And thanks to the natural sweetness of the corn, they’ll be a big hit with the kids. If greens turn off your crew, just
leave out the spinach and parsley, and peel the zucchini before grating it.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||5.4 g|
|Total carbohydrates||48.4 g|
|- Sugars||7.8 g|
|Dietary fibre||3.9 g|