Playgroup News
Scoresby Primary School
A great dinner idea to enjoy with a fresh green salad, or perfect for something different in the kids’ lunch boxes - check out the recipe below!
This fortnight at Playgroup, the children had a wonderful time decorating caterpillars and sticking them onto leaves. It’s been so lovely to watch their interactions and friendships grow. They’ve also been enjoying playing together with cotton sand, along with all the other fun activities set up around the room.
DONNA O'CONNOR
Playgroup Coordinator
10-Minute Zucchini & Corn Fritters
Makes: 10 fritters Prep Time: 5 mins Cook Time: 10 mins
Author: Taesha Butler 10-Minute Zucchini & Corn Fritters
These Zucchini and Corn Fritters bring together two classic summer veggies in one crispy, golden, snackable little package. They’re easy to make, totally handheld, and perfect as a savoury breakfast, midday snack, or veggie-loaded side for whatever you’ve got on the table and great for lunch boxes.
Ingredients
1 cup grated zucchini, measured before squeezing out
1 cup corn, fresh, canned or defrosted & drained if frozen
1/2 cup plain flour
1 egg
1/2 cup grated cheese
1/4 cup milk
1 tsp baking powder
1/4 tsp salt, or to taste
1/4 tsp onion powder
olive oil or avocado oil for cooking
Instructions
- Place grated zucchini in the middle of a paper towel. Squeeze out as much of the moisture as you can.
- Place drained zucchini with all other remaining ingredients except oil in a medium bowl.
- Mix to combine everything.
- In a large skillet, warm your cooking oil over medium heat. Once the oil is hot, use a heaping tablespoon to portion the fritter batter into the hot pan.
- Cook for 2-3 minutes or until the fritter starts to turn golden brown. Flip, gently press down to flatten the fritter a bit and cook for another 2 minutes or until cooked through.
- Remove from pan and enjoy warm with sliced avocado, sour cream or dipping sauce of choice.
Notes:
Use whatever cheese you have on hand. I love these with shredded cheddar but mozzarella, parmesan or whatever you have on hand will work, too.
Use whatever corn you have on hand! Cut fresh off the cob, defrosted from the freezer and drained, or drained corn from a can.
