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How to make Zucchini slice fritters with avocado chilli salsa

Yield = 4
Prep time: 0:25
Cook time: 0:20
Total time: 0:45

Ingredients

  • 2/3 cup plain flour
  • 1/2 cup self-raising flour
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 2 eggs, lightly beaten
  • 2/3 cup milk
  • 400g can red kidney beans, drained, rinsed
  • 125g can corn kernels, drained
  • 1 small zucchini, grated
  • 1/2 cup grated reduced fat cheddar
  • 1 tablespoon finely chopped fresh coriander leaves, plus extra sprigs to serve
  • Vegetable oil, for shallow-frying
  • 1/4 cup light sour cream
  • Salad leaves, to serve

Avocado chilli salsa

  • 1 large avocado, roughly chopped
  • 1 long red chilli, finely chopped
  • 1 tablespoon lime juice
  • 2 tablespoons finely chopped fresh coriander leaves

Method

  • Step 1 Sift flours into a bowl. Stir in cumin and paprika. Make a well.
  • Step 2 Whisk egg and milk together in a jug. Gradually whisk into flour mixture to form a thick batter. Mash 1/2 of the kidney beans in a bowl. Add to batter with corn, zucchini, cheddar, chopped coriander and remaining beans. Season with salt and pepper. Set aside for 10 minutes.
  • Step 3 Pour enough oil into a large frying pan to come 5mm up side of pan. Heat over medium-high heat. Add 1/4 cup batter to pan. Repeat 3 more times to make 4 fritters. Cook for 3 minutes each side or until browned and cooked through. Drain on paper towel. Cover to keep warm. Repeat with remaining batter to make 12 fritters.
  • Step 4 Meanwhile, make avocado chilli salsa. Place avocado, chilli, lime juice and coriander in a bowl. Toss gently to combine. Season with salt and pepper. Serve fritters with salsa, sour cream, salad leaves and coriander sprigs.