Initially inspired by a lovely looking recipe I saw in the March issue of Notebook for zucchini, pea and haloumi fritters while out and about. Only that when I got home I didn’t have any peas (but I had corn) or haloumi (but I had fetta), thus these were born.
They were so quick and easy to make. I used wholemeal flour to help lower the GI and boost the fibre (although with the zucchini and corn they are already quite high in fibre.) If you want to limit the fat content, you could use low fat fetta (I only had full fat on hand)
I served them with a delicious homemade mango chutney, however tomato chutney, natural yoghurt or tzatziki would also go well with them.
They are definitely a delicious snack, but they would also make a great light lunch served with a green salad.
Zucchini, pea and fetta fritters
Makes 9 large (low calorie) fritters
- 1 large zucchini, grated
- ½ cup frozen corn
- ¼ cup wholemeal self raising flour
- 50g fetta cheese, crumbled
- 1 spring onion or 3-4 chives, finely chopped
- 1 teaspoon Massel vegetable stock powder (or you can use salt)
- 1 large egg, lightly whisked
- Small amount of olive oil for cooking (2 teaspoons approx)
- To serve: natural yoghurt; tzatziki; tomato or mango chutney
Place the zucchini, corn, flour, spring onion, fetta, stock powder and pepper in a large bowl.
Add the egg and stir until well combined.
Spoon large tablespoonfuls of mixture around the pan, allowing a small amount of room for spreading.
Cook for 3-4 minutes or until fritters are golden. Use a spatula to turn and cook the other side for a further 2-3 minutes. To test if the fritters are cooked through, gently press the middle of each fritter to see if it is firm.
When cooked, transfer to a plate lined with paper towel. Repeat with remaining mixture.
Serve immediately, while fritters are still warm with yoghurt or chutney if desired.