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Mexican corn and zucchini fritters

Mexican corn and zucchini fritters
Dinner, Lunch

SERVES:
4
DIFFICULTY:
Easy
PREP TIME:
10 minutes
COOK TIME:
20 minutes

Ingredients

  • 2 large eggs
  • 1/2 cup self-raising flour
  • 1/3 cup reduced fat milk
  • 1/3 cup grated reduced fat tasty cheese
  • 2 medium (200g) zucchini, grated
  • 420 g can corn kernels, drained and rinsed
  • 1/2 bunch fresh chives, finely chopped
  • 1/2 tsp paprika
  • canola or olive oil cooking spray
  • 1 ripe avocado
  • squeeze of lemon or lime juice
  • 1 tomato, cut into wedges, to serve
  • baby lettuce leaves, to serve
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Method

  • Whisk eggs, flour and milk together in a large bowl until smooth.
  • Stir in grated cheese, zucchini, corn, chives and paprika.
  • Heat a large non-stick frying pan and lightly grease with cooking spray. Drop heaped tablespoons of the mixture into hot pan, spreading it out evenly with the back of a spoon.
  • Cook fritters over a medium heat for 2-3 minutes on each side or until golden brown and cooked through. Remove from pan and keep warm.
  • Continue with remaining mixture, re-greasing pan with cooking spray as necessary.
  • Mash avocado with lemon juice in a small bowl.
  • Top warm fritters with mashed avocado and serve with tomato and lettuce.

Notes

Energy per serve: 1577kJ
Sourced with permission from Healthy Kids at www.healthykids.nsw.gov.au

Nutritional information (per serve)

Carbohydrates: 34g | Protein: 13.8g | Fat: 19g | Saturated Fat: 5.5g | Polyunsaturated Fat: 2.6g | Monounsaturated Fat: 9.3g | Sodium: 493mg | Fiber: 6g
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