Sometimes, I just don’t want Bircher muesli or porridge for breakfast; I want something crunchy, hot, and savoury. This zucchini and corn fritter recipe ticks all the boxes. With the added hit of protein and fat from both halloumi and cottage cheese, these fritters are my go-to for a filling and satisfying breakfast when I’m on the run.
How to make zucchini and corn fritters?
Honestly, it couldn’t be easier to make zucchini and corn fritters. Throw the corn, zucchini, halloumi, flour, eggs, milk, salt, and pepper in a bowl, mix, and you’re ready to fry. Heat oil in a large flat fry pan. Spoon 3-4 tablespoons of mixture into the pan and cook on each side for 3-4 minutes. Allow to cool and store in an airtight container in the fridge for up to 5 days.
Can you freeze corn and zucchini fritters?
Yes, you can freeze corn and zucchini fritters. They’ll last in the freezer for up to 2 months. Remove them from the freezer in the morning, throw them in your lunch box, and they’ll be ready for lunch. Or, if you want a quick and easy breakfast, simply place the frozen fritter in the oven for 10 minutes, and you’ll be out the door with a hot, satisfying and filling breakfast
What to eat with corn fritters?
For breakfast, serve corn fritters with a poached egg and a side of bacon. For lunch, serve your fitters with a black bean salad or coleslaw. For dinner, make burgers; add corn fritters to a toasted bun with salad and serve with a side of sweet potato fries and spicy mayo dip.
Are corn fritters healthy?
Absolutely. These corn fritters with zucchini and halloumi are very healthy. They’re the definition of gentle nutrition and an easy and tasty way to get your daily fibre, protein, and fats. You can also get really creative with this recipe by adding cottage cheese or regular cheese for an added boost of protein and fat for a satisfying snack.
Sweet Corn and Zucchini Fritters
Ingredients
- 1 can corn kernels drained
- 1 small zuchni grated
- 200 g halloumi grated
- 1 cup flour
- 1 cup milk
- 200 g cottage cheese
- 3 eggs
- 1 handful mint and coriander finely chopped
- salt & pepper
- Olive Oil
Instructions
- In a large bowl add corn kernels, zuchni, haloumi and folour in a bowl - mix to combine
- In a separate bowl add eggs, milk, cottage cheese and herbs mix together
- Add the wet ingredients to the corn mixture and gently mix together until combined
- Heat a large fry pan and add enough olive oil to cover the bottom of the pan
- Add 2-3 tablespoons of mixture the fry pan and cook on each side for 2-3 minutes until golden brown
Erin’s an Accredited Practising Dietitian & Certified Intuitive Eating Counsellor. She uses a non-diet approach and weight-inclusive care to help her clients reclaim a healthy relationship with food and their bodies free of guilt, shame and restriction.
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