Zucchini, Corn and Feta Fritters with Smoked Salmon

These zucchini, corn and feta fritters work well as a light lunch or healthy snack. Perhaps on those days where you have a bit more time up your sleeve and feel like something just a bit different.

They're oven-baked to help reduce the use of extra oil and keep the calories down. Guilt-free and delicious.

A little tip if you're watching your salt or sodium intake. Try soaking the feta in milk for 30 minutes beforehand to reduce its saltiness.

These fritters will keep refrigerated for 2 or 3 days. When ready to serve, you can refresh them by briefly toasting in a sandwich press or dry frying pan. You could of course warm them up in the microwave too.

Zucchini, Corn & Feta Fritters with Smoked Salmon Ingredients

Method

Zucchini, Corn & Feta Fritters with Smoked Salmon Macros

(per serve)

Variations

You can use fresh or frozen corn kernels with this. I find frozen much easier but it's up to you. I tend to avoid using tinned corn just for personal preference, as I often find it too sweet, but if that's what you have, go for it. Just be sure to drain the kernels really well.

Vary the vegetables as you see fit. Choose options that generally only require light cooking. Perhaps chopped capsicum, frozen peas or grated carrot in your next batch?

If you don't want to bake them for whatever reason, they can be gently fried. Just use a spot of oil in the base of the pan and fry gently over medium heat. Avoid too hot a pan or the vegetables inside won't soften properly.