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Mexican Corn and Zucchini Fritters

Mexican Corn and Zucchini Fritters


2 x 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

420g 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


  1. Whisk eggs, flour and milk together in a large bowl until smooth.
  2. Stir in grated cheese, zucchini, corn, chives and paprika.
  3. 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.
  4. 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.
  5. Continue with remaining mixture, re-greasing pan with cooking spray as necessary.
  6. Mash avocado with lemon juice in a small bowl.
  7. Top warm fritters with mashed avocado and serve with tomato and lettuce.

Nutrients Per Serve

Energy 1577kJ
Total Fat 19g
Saturated Fat 5.5g
Monounsaturated Fat 9.3g
Polyunsaturated Fat 2.6g
Protein 13.8g
Carbohydrate 34g
Fibre 6g
Sodium 493mg
Serves 4 (Makes 12 fritters)
Preparation Time 10 minutes
Cooking Time 20 minutes