Cheesy veggie fritters
These cheesy veggie fritters are the perfect easy vegetarian lunch, with plenty of vegetables and crispy cheese! A great fridge clearer.
Servings: 3 people
- 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.
Serving: 4fritters | Calories: 387kcal | Carbohydrates: 37g | Protein: 15.2g | Fat: 20.6g | Saturated Fat: 7.1g | Cholesterol: 134mg | Sodium: 199mg | Potassium: 431mg | Fiber: 3g | Sugar: 4.6g | Calcium: 202mg | Iron: 3mg