Corn and zucchini fritters
These corn and zucchini fritters are a lunchbox winner—quick to make, packed with veggies, and perfect for little hands. They hold up well in lunchboxes, making them a great make-ahead option for busy school mornings.
Soft on the inside with a golden, crispy finish, they’re delicious on their own or paired with a dollop of yoghurt. Pop them in lunchboxes, serve them as an after-school snack, or add them to a meal with salad and protein.
A simple, fuss-free way to keep the kids happy (and sneaky veggies included)!
Corn and zucchini fritters
Ingredients
Preparation
- Place 500g water into Thermomix® bowl. Cut 2 sweet corn cobs into thirds and place into simmering basket. Cook for 10 min/100°C/speed 1 or until corn is lightly steamed.
- Meanwhile, gather remaining ingredients and prepare any sides.
- Once cooked, remove simmering basket and set corn aside to cool slightly, or refresh under cold water if necessary. Drain water from the bowl.
- Place 300g zucchini into Thermomix® bowl and chop for 3 sec/speed 5 or until grated.
- Remove kernels from the 2 corn cobs and add to the bowl with zucchini. Add 4 eggs, 125g milk, 250g self-raising flour, 2 tsp vegetable stock paste, 1/2 tsp ground coriander, and 1/2 tsp cumin seeds. Mix for 10 sec/reverse/speed 4. Scrape down sides if needed and mix again for 3 sec/reverse/speed 4.
- Preheat a skillet or pan (or use an open sandwich press) and cook fritters in batches until golden brown and cooked through.
- Frying pan or open sandwich press
Notes
Main meal: Serve with your choice of protein and a salsa of finely chopped tomatoes, cucumber, pineapple, avocado, and coriander.
Breakfast: Enjoy with a dollop of natural yoghurt.
oven settings
Unless otherwise stated temperatures are for a fan-forced oven.
