- 1 medium courgette (zucchini) (~ 200g / ~ 7 oz)
- 70 g cheddar cheese, grated (~ 2/3 cup when grated)
- 60 g (~ 1/3 cup) tinned sweetcorn
- 1 bell pepper, finely diced (I used orange)
- 2 eggs, lightly beaten
- 100 g (~ 3/4 cup) plain flour
- Black pepper
- 3 tbsp oil for frying
Grate the courgette (zucchini), and spread it out on a double sheet of kitchen paper. Use another couple of sheets to press out any excess water. You don't need to be super thorough.
Add the grated courgette to a mixing bowl, and add the remaining ingredients (not including oil). Mix thoroughly until well combined.
Heat a dash of oil in a large frying pan, add dollops of the fritter mixture (1-2 tablespoons per fritter), and gently flatten each dollop into a fritter shape. Don't overcrowd the pan - you'll need to cook in batches (I cooked 3 at a time). I made 12 fritters in total, but this will depend on how big you make them.
Cook the fritters over a medium heat for a few minutes each side, until golden brown and crispy. You can add a little more oil to the pan in between batches, if needed.
If you need to keep the fritters warm while you're cooking the next few batches, place them on a plate in a warm oven.
Nutrition Facts
Cheesy Veggie Fritters
Amount Per Serving (4 fritters)
Calories 387
Calories from Fat 185
% Daily Value*
Fat 20.6g32%
Saturated Fat 7.1g36%
Cholesterol 134mg45%
Sodium 199mg8%
Potassium 431mg12%
Carbohydrates 37g12%
Fiber 3g12%
Sugar 4.6g5%
Protein 15.2g30%
Calcium 202mg20%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.