Want to know how to get MORE real food into your family?
Simple recipes.
Yes, that’s it.
With a repertoire of simple ‘go-to’ recipes, getting the MORE REAL FOOD (and less processed junk) into your family is easy peasy.
And today’s simple one bowl corn and zucchini fritters recipe is another one to add to your repertoire!
These fritters couldn’t be simpler to make! Pop all of the ingredients into a big bowl, stir, fry and voila – DONE!
I make a big batch of these gorgeously golden fritters on a Sunday to have on stand-by for breakfasts, lunch box’s and simple dinners during the busy week.
It’s so handy to have a snack ready that sneaks extra veggies into your kids!
And yes, these fritters are FREEZER FRIENDLY! Simply pop the cooked and cooled fritters into a freezer safe bag and stash in the deep freeze for up to 3 months!
We used spelt flour for this recipe which adds the most wonderful slightly nutty flavour that works beautifully with the sweet corn and shredded zucchini and cheese. BUT, feel free to substitute with regular plain wholemeal flour (or a gluten free variety if needed).
And as always, when you fry up these fab fritters – pretty please snap a pic and tag @mylovelylittlelunchbox on Instagram! Sharing your home cooked creations is so much fun!
To make your own one bowl zucchini and corn fritters simply…
Begin by placing the spelt flour (or plain wholemeal), baking powder, bi carb soda and salt into a large bowl. Whisk to combine and create a well in the centre.
Add the eggs and milk and whisk to create a smooth batter.
Add the tasty cheese, parmesan cheese, herbs, corn and zucchini and whisk again to combine.
Heat a large fry pan over low-medium heat and add a drizzle of olive oil to grease. Ladle 1/4 cup measurements of the batter onto the fry pan. Cook for 2-3 minutes or until bubbles begin to appear on the surface of the fritter and the edges begin to set. Carefully flip the fritters and cook for another 2-3 minutes. Or until the fritters are golden and bounce back to touch.
Place the cooked fritters onto a plate lined with kitchen paper and continue frying until no batter remains.
Serve the fritters warm or cold. These zucchini and corn fritters freeze and defrost amazingly so feel free to wrap individual portions and stash them away for lunch boxes!
one bowl corn and zucchini fritters
- Total Time: 30 mins
- Yield: 25 fritters 1x
Description
one bowl corn and zucchini fritters FREEZER FRIENDLY
Ingredients
- 1 1/2 cups (180 grams) spelt flour (or plain wholemeal flour)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon bicarb soda
- pinch of salt and pepper
- 2 eggs
- 1 cup (250 ml) milk
- 1/2 cup (60 grams) tasty cheese, grated
- 1/2 cup (75 grams) parmesan cheese, grated
- 1/2 cup chopped fresh herbs (we used dill, mint and basil)
- 3 cups (375 grams) corn kernels
- 1 cup (150 grams) grated zucchini (approx. 2 zucchinis)
Instructions
- Place the flour, baking powder, bicarb soda, salt and pepper into a large bowl and whisk to combine creating a well in the centre. Add the eggs and milk and whisk to create a smooth batter. Add the tasty cheese, parmesan, herbs, corn and zucchini and whisk to combine.
- Heat a large fry pan over low-medium heat and add a drizzle of olive oil to grease. Ladle 1/4 cup measurements of the batter onto the fry pan. Cook for 2-3 minutes or until bubbles begin to appear on the surface of the fritter and the edges begin to set. Carefully flip the fritters and cook for another 2-3 minutes. Or until the fritters are golden and bounce back to touch.
- Place the cooked fritters onto a plate lined with kitchen paper and continue frying until no batter remains.
- Serve the fritters warm or cold. Freezer friendly.
- Prep Time: 15 mins
- Cook Time: 15 mins
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