Name: Zucchini and corn fritters
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 1
Ingredients: 1/2 small zucchini (50g), chopped finely; 1/2 cup (80g) frozen corn, thawed; 1 egg, beaten lightly; olive-oil cooking spray; 2 cherry tomatoes, quartered; 30 gram avocado, chopped coarsely; 2 teaspoon lime juice; 1 tablespoon coarsely chopped fresh coriander

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These golden, crispy, crunchy zucchini and corn fritters are simply divine! Fresh, wholesome and delicious – the perfect quick meal for the busier nights. Suitable for the 2-Day Fast Diet.

Looking for more zucchini recipes?

Ingredients

1/2 small zucchini (50g), chopped finely

1/2 cup (80g) frozen corn, thawed

1 egg, beaten lightly

olive-oil cooking spray

2 cherry tomatoes, quartered

30 gram avocado, chopped coarsely

2 teaspoon lime juice

1 tablespoon coarsely chopped fresh coriander

Method

1.Combine zucchini, corn and egg in a small bowl; season.

2.Heat a small non-stick frying pan over medium heat; spray with oil. Place 2 oiled egg rings in pan. Divide egg mixture evenly among egg rings; cook for 2 minutes each side or until golden and cooked through. Transfer to plate; cover to keep warm.

3.Combine tomato, avocado, juice and coriander in a small bowl; season to taste. Serve tomato salad with fritters.

You can use drained, canned corn instead of the frozen corn, or replace the corn with peas or peeled, mashed broad beans.
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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