Corn & zucchini fritters

Cook Time 30 minutes
Course Breakfast
Servings 5


  • 1 ½ cup wholemeal self-raising flour
  • 1 cup Reduced-fat milk
  • 2 Egg
  • 420 g tinned corn
  • 1 medium zucchini
  • 2 Drizzle extra virgin olive oil
  • ½ cup tasty cheese reduced fat
  • 1 tsp ground cumin
  • 1 cup reduced-fat plain yoghurt reduced fat
  • 1 cucumber


  • In a large bowl whisk together the milk and eggs
  • Grate the zucchini and cheese add this to the bowl
  • Also add to the bowl the flour, corn and cumin and stir the mixture until combined
  • Heat the olive oil in a frypan over medium heat
  • Spoon the mixture into the pan to make fritters the size of a small drinks coaster (best cooked in batches)
  • Cook for 3 to 4 minutes on each side, the fritters should be golden and feel firm in the centre
  • To make the cucumber yoghurt, dice the cucumber and stir this through the yoghurt
  • Serve the fritters with the cucumber yoghurt


Calories: 423kcalCarbohydrates: 50gProtein: 18gFat: 15gSodium: 437mgFiber: 8gCalcium: 336mg
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