Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 4 people
Estimated cost per serve is 11.58 dollar
Difficulty level: 3 out of 4
14 Ingredients
Number of servings
4
- 2 spring onions, thinly sliced
- 2 large zucchini, trimmed, chopped
- 300grams corn kernels, drained
- 5milliliter virgin olive oil spray
- 1/3 cup parmesan, finely grated
- 1/4 cup light milk
- 1 cup wholemeal self-raising flour
- 2 free range eggs, whisked
- tomato chutney (to serve)
- 2tablespoons thyme leaves
- green salad (to serve)
- 1/2 cup light cheddar, grated
- 1 cup chicken, shredded, cooked
- 1teaspoons pepper
Description
These cheesy zucchini and chicken fritters are baked instead of fried. Whip them up for a quick and easy midweek dinner, and enjoy any leftovers for lunch.
Method
Step 1 of 3
Preheat oven to 220°C. Line a large baking tray with baking paper. Place zucchini into a food processor and process until finely chopped. Transfer to a clean kitchen cloth or tea towel and squeeze as much liquid as possible from zucchini.
Step 2 of 3
Place in a bowl and add corn, chicken, onion, flour, egg, milk, cheddar, parmesan, thyme and pepper to taste. Stir until well combined.
Step 3 of 3
Form 1/3 cups of mixture into fritters and place on prepared tray. Spray with oil and bake for 10 minutes. Turn and cook for a further 5 minutes or until golden and cooked through. Serve with tomato chutney and a green salad.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.