This recipe for zucchini fritters is delicious. These might as easily be called zucchini, bean, corn, and stilton fritters but whatever the name, these dinky little cakes can be eaten as a starter or a snack with salsa or as a main meal accompaniment. With all these fat burning vegetables, these are an absolute nutritional powerhouse and even people who don’t like blue cheese will love them. They are also a great way to get a load of veggies into your kids without them noticing! If you really are put off by the Stilton, use any strong-tasting firm cheese but you might need to add salt with the alternative.
Preparation time: 10 minutes
Cooking Time: 10 minutes
Serves: makes 20
Energy: 95 calories per fritter
Equipment:
Large mixing bowl
Grater
Sharp knife
Frying pan/skillet
Ingredients:
1 large zucchini
3 eggs
150ml milk
150g self-raising flour
400g flageolet beans
3 spring onions (scallions)
325g sweet corn
100g Stilton cheese
1 tablespoon olive oil
Handful of parsley
Directions:
Strain the sweet corn and beans and allow to drain well.
Chop the spring onions.
Chop or grate the zucchini.
Very roughly mash the beans.
Beat the eggs.
Crumble the Stilton.
Chop the parsley.
Heat a small amount of the oil in a frying pan and cook the zucchini gently for 3-4 minutes.
In a large mixing bowl beat together the eggs, flour, and milk then stir in all the other ingredients except the oil and mix well.
Heat the remaining oil in the frying pan and drop in large spoonfuls of the mixture in fritter size portions and fry for 1-2 minutes on each side until golden.
Repeat until all fritters are done, keeping the cooked ones warm.
Serve as you like.
