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Cook Time 30 minutes mins
- 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