Vegetable fritters

A fresh and tasty dish that is great for breakfast, brunch, lunch or dinner! Or make a batch the night before as a lunchbox snack for the next day.

Cooking directions

• Beat eggs and half the milk.
• Stir in flour and grated courgette (or corn), feta and mint. Add more milk, if needed. If the mixture is too runny, add a little more flour.
• Heat the oil in a non-stick pan.
• Pleace spoonful of mixture into pan.
• When the mixture bubbles turn over. Cook the other side until golden brown.
• Place cooked fritters on a paper towel and keep warm in the oven until the whole batch has been made.
• Serve with a green salad and a tomato pickle or salsa.

Try:

• Using frozen corn instead of tinned corn.
• Using a mixture of courgette and corn.
• Using grated potato or kumara instead of courgette.
• Making extra and freezing. Once fritters are cool, individually wrap in glad wrap and freeze. They make a quick, easy addition to lunchboxes.
• Using grated cheese instead of feta cheese.

Thanks to The Great Little Cookbook and www.vegetables.co.nz for this recipe.

Ingredients

2 eggs

1/2 cup self-raising flour

2 cups grated courgettes, or tin of whole kernel corn (drained)

1 tablespoon mint, finely chopped (optional)

1/2 cup low-fat milk

125 grams feta cheese, cut into small cubes (optional)

1 tablespoon vegetable oil