Corn & zucchini (courgette) fritters

Skill Easy
Prep time 5 mins
Cook time 20 mins
Servings 6

4.5/5 - (4 votes)

A tasty vegetarian breakfast alternative, crisp on the outside, soft on the inside and flavour packed.

Ingredients

1 cup grated zucchini (approx. 1 medium)
1 cup frozen corn kernels, thawed and drained
1/2 red onion, finely diced
1/2 cup So Good Regular Soy Milk
1 large egg
1/2 cup wholemeal self-raising flour
pinch salt and cracked black pepper
2 tsp olive oil, to cook

Avocado salsa

1 avocado, diced
1 cup diced tomato
handful fresh coriander leaves, torn
lime juice to taste

Method

Combine all ingredients (except oil and salsa items) in a large bowl and mix well.
Place a large skillet over medium heat and drizzle in half the olive oil. Scoop 1/4 cup portions of batter onto the pan.
Cook fritters 3 - 4 minutes. Flip and cook a further 3 minutes until golden and cooked through. Repeat with remaining batter and oil.
Stir salsa ingredients together in a bowl.
Serve fritters warm or at room temperature, topped with avocado salsa.

Tips

Add a poached egg, or a spoonful of thick Greek yoghurt, to serve if you wish.

Nutritional information