Name: Zucchini, corn and dill fritters
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
Ingredients: 1 zucchini, coarsely grated and excess moisture squeezed-out; 1 corncob, husk and silk removed, kernels removed; ½ brown onion, coarsely grated; 45 g (⅓ cup) frozen peas; 2 tbsp chopped dill; 100 g Pantalica light smooth ricotta; 60 g egg, lightly whisked; Freshly ground black pepper, to season; 3 tbsp wholemeal self-raising flour or gluten-free flour; 2 tbsp finely grated Parmesan cheese; 3 tsp extra virgin olive oil; 2 tsp extra-light sour cream, to serve; Salad leaves, to serve; 30 g sourdough bread roll or gluten-free roll, to serve; Dill sprig, to serve (optional)

Zucchini, corn and dill fritters

These diabetic-friendly morsels can be enjoyed the next day or frozen for up to 3 months – how handy!

Serves 6

Prep

10M

Cook

10M

Total

20M

Skip to Recipe

Delish for dinner tonight and great for lunch tomorrow! Dill, corn and zucchini fritters can be enjoyed the next day or frozen for up to 3 months – how handy!

Looking for more delicious fritter recipes?

Ingredients

1 zucchini, coarsely grated and excess moisture squeezed-out

1 corncob, husk and silk removed, kernels removed

½ brown onion, coarsely grated

45 g (⅓ cup) frozen peas

2 tbsp chopped dill

100 g Pantalica light smooth ricotta

60 g egg, lightly whisked

Freshly ground black pepper, to season

3 tbsp wholemeal self-raising flour or gluten-free flour

2 tbsp finely grated Parmesan cheese

3 tsp extra virgin olive oil

2 tsp extra-light sour cream, to serve

Salad leaves, to serve

30 g sourdough bread roll or gluten-free roll, to serve

Dill sprig, to serve (optional)

Method

Put zucchini, corn, onion, peas and dill in a medium bowl. Stir well. Add ricotta, egg, pepper, flour and parmesan. Mix until well combined.

Heat half the oil in a large nonstick frying pan over a medium-high heat. Add 3 x ¼ cupfuls of mixture to pan. Press down a little. Reduce heat to medium. Cook for 2-3 minutes or until golden brown underneath. Turn over and cook for a further 1-2 minutes or until cooked through. Transfer to a large plate, cover loosely with foil and set aside to keep warm.

Heat remaining oil and cook remaining mixture as above, making 6 fritters in total. Transfer 3 fritters to a serving plate, reserving remaining fritters for another meal. Top fritters with 2 tsp sour cream. Serve with salad leaves, roll and dill sprig, if using.

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Ingredients

Method

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