Name: Zucchini and cheese fritters
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 500 gram zucchini, grated coarsely; 1/2 cup (60g) frozen baby peas; 130 gram can corn kernels, drained; 4 green onions (green shallots), chopped; 3/4 cup (120g) wholemeal self-raising flour; 1/2 cup (40g) coarsely grated parmesan cheese; 1/2 cup (60g) coarsely grated cheddar cheese; 1 egg, beaten lightly; 1/2 cup (125ml) milk; 1 tablespoon extra virgin olive oil

Zucchini and cheese fritters

These hot and crunchy fritters make for the best snacks. Serve them with your favourite dip for a delicious lunch-box treat.

Makes 20

Prep

20M

Cook

15M

Total

35M

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Ingredients

500 gram zucchini, grated coarsely

1/2 cup (60g) frozen baby peas

130 gram can corn kernels, drained

4 green onions (green shallots), chopped

3/4 cup (120g) wholemeal self-raising flour

1/2 cup (40g) coarsely grated parmesan cheese

1/2 cup (60g) coarsely grated cheddar cheese

1 egg, beaten lightly

1/2 cup (125ml) milk

1 tablespoon extra virgin olive oil

Method

1.Tightly squeeze small handfuls of grated zucchini to remove excess moisture. Place in a large bowl.

2.Microwave peas in a microwave-safe dish on high (100 per cent power) for about 1 minute or until hot; drain.

3.Combine vegetables, flour and cheeses in bowl. Add egg and milk, stir until combined. Season well with salt and freshly ground black pepper.

4.Heat 1 teaspoon of the oil in a medium non-stick frying pan on medium-high. Drop 2 tablespoons of mixture in pan; flatten slightly and shape roughly into a round. Repeat with another 4 rounds, about 5cm apart. Cook for about 2 minutes or until browned underneath. Turn fritters; cook for a further 2 minutes or until cooked through.

5.Drain on absorbent paper. Repeat with remaining oil and mixture.

Make these fritters for dinner and keep the leftovers for lunchboxes the following day. Suitable to freeze. Not suitable to microwave.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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