Great as food items for your kid's school lunchbox and home parties, these zucchini and cheese fritters are easy on the palatte amnd so addictive!
Makes 20
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These hot and crunchy fritters make for the best snacks. Serve them with your favourite dip for a delicious lunch-box treat.


  • 500 g zucchini, grated coarsely
  • 1/2 cup (60 g) frozen baby peas
  • 130 g can corn kernels, drained
  • 4 green onions (green shallots), chopped
  • 3/4 cup (120 g) wholemeal self-raising flour
  • 1/2 cup (40 g) coarsely grated parmesan cheese
  • 1/2 cup (60 g) coarsely grated cheddar cheese
  • 1 egg, beaten lightly
  • 1/2 cup (125 ml) milk
  • 1 tbsp extra virgin olive oil

Tightly squeeze small handfuls of grated zucchini to remove excess moisture. Place in a large bowl.


Microwave peas in a microwave-safe dish on high (100 per cent power) for about 1 minute or until hot; drain.


Combine vegetables, flour and cheeses in bowl. Add egg and milk, stir until combined. Season well with salt and freshly ground black pepper.


Heat 1 teaspoon of the oil in a medium non-stick frying pan on medium-high. Drop 2 tablespoons of mixture in pan; flatten slightly and shape roughly into a round. Repeat with another 4 rounds, about 5 cm apart. Cook for about 2 minutes or until browned underneath. Turn fritters; cook for a further 2 minutes or until cooked through.


Drain on absorbent paper. Repeat with remaining oil and mixture.

Make these fritters for dinner and keep the leftovers for lunchboxes the following day. Suitable to freeze. Not suitable to microwave.

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