Courgette & Chicken Fritters
These Courgette and Chicken Fritters are perfect for lunch or dinner, and they're quick and easy to make. Serve with a side salad for a meal everyone will love.
Recipe Tip These fritters are an easy way to add more vegetables and fibre into your day.
Ingredients
- 2 large courgettes, ends chopped off
- 300 grams canned corn kernels, drained
- 1 cup cooked chicken, shredded
- 2 spring onions, thinly sliced
- 1 cup wholemeal flour
- 1 1/2 teaspoons baking powder
- 2 eggs, whisked
- 1/4 cup lite milk
- 1/2 cup cheddar cheese, grated
- 1/3 cup parmesan, grated
- 2 tablespoons fresh thyme leaves, chopped
- 2 teaspoons olive oil spray
- 1 pinch pepper
- 1 pinch salt
- 1 cup tomato chutney
- 1 cup green salad
- 2 large courgettes, ends chopped off
- 300 grams canned corn kernels, drained
- 1 cup cooked chicken, shredded
- 2 spring onions, thinly sliced
- 1 cup wholemeal flour
- 1 1/2 teaspoons baking powder
- 2 eggs, whisked
- 1/4 cup lite milk
- 1/2 cup cheddar cheese, grated
- 1/3 cup parmesan, grated
- 2 tablespoons fresh thyme leaves, chopped
- 2 teaspoons olive oil spray
- 1 pinch pepper
- 1 pinch salt
- 1 cup tomato chutney
- 1 cup green salad
- Step 1 of 4Preheat oven to 220°C (200°C fan-forced). Line a large baking tray with baking paper.
- Step 2 of 4Roughly grate the courgettes. Transfer to a clean kitchen cloth or tea towel and squeeze out as much liquid as possible.
- Step 3 of 4In a large bowl, place the grated courgettes, corn, chicken, spring onion, flour, baking powder, eggs, milk, cheddar, Parmesan and thyme. Stir until well combined. Season with salt and pepper.
- Step 4 of 4Form fritters from 1/3 cup of the mixture and place onto the prepared baking tray. Spray with olive oil and bake for 10 minutes. Turn and cook for a further 5 minutes or until golden and cooked through. Serve with tomato chutney and a green salad.
Method
- Step 1 of 4Preheat oven to 220°C (200°C fan-forced). Line a large baking tray with baking paper.
- Step 2 of 4Roughly grate the courgettes. Transfer to a clean kitchen cloth or tea towel and squeeze out as much liquid as possible.
- Step 3 of 4In a large bowl, place the grated courgettes, corn, chicken, spring onion, flour, baking powder, eggs, milk, cheddar, Parmesan and thyme. Stir until well combined. Season with salt and pepper.
- Step 4 of 4Form fritters from 1/3 cup of the mixture and place onto the prepared baking tray. Spray with olive oil and bake for 10 minutes. Turn and cook for a further 5 minutes or until golden and cooked through. Serve with tomato chutney and a green salad.
Nutrition per serving
1718 Kilojoules
Protein25 grams
Fat20 grams
Carbs28 grams
Sugars5 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 4Preheat oven to 220°C (200°C fan-forced). Line a large baking tray with baking paper.
- Step 2 of 4Roughly grate the courgettes. Transfer to a clean kitchen cloth or tea towel and squeeze out as much liquid as possible.
- Step 3 of 4In a large bowl, place the grated courgettes, corn, chicken, spring onion, flour, baking powder, eggs, milk, cheddar, Parmesan and thyme. Stir until well combined. Season with salt and pepper.
- Step 4 of 4Form fritters from 1/3 cup of the mixture and place onto the prepared baking tray. Spray with olive oil and bake for 10 minutes. Turn and cook for a further 5 minutes or until golden and cooked through. Serve with tomato chutney and a green salad.