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Corn Fritters - Golden, baked corn fritters topped with avocado salsa and sweet chilli sauce, these corn fritters are packed with beans and hidden vegetables for a healthy dinner.

Corn Fritters

Golden, baked corn fritters topped with avocado salsa and sweet chilli sauce, these corn fritters are packed with beans and hidden vegetables for a healthy dinner.
5 from 2 votes
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Course: Main Course
Cuisine: Modern Australian
Keyword: Corn, Corn Fritters
Total Time: 30 minutes
Servings: 4

Equipment

  • Oven
  • 2-3 Baking trays
  • Food processor or stick blender

Ingredients

  • 3 eggs
  • 400 g cannellini beans can
  • ½ cup Greek yoghurt ¾ cup total for the recipe
  • ¼ cup olive oil
  • ½ cup plain flour
  • 1 teaspoon baking powder
  • 1 teaspoon paprika
  • ½ teaspoon cumin
  • 1 teaspoon garlic powder
  • ¼ teaspoon salt and pepper
  • 2 cobs corn
  • 1 zucchini medium
  • 100 g cheddar cheese
  • 1 avocado large
  • ½ bunch coriander
  • 1 red capsicum
  • ¼ bunch green onion
  • ¼ cup Greek yoghurt ¾ cup total for the recipe
  • 2 tablespoon sweet chilli sauce

Instructions

  • Preheat your oven to 220 C (425 F) fan-forced and line 2-3 baking trays (you'll get 6 per serve, and can place 8-12 per tray).
    Line 3 baking trays.
  • Add drained cannellini beans, eggs, Greek yoghurt and olive oil into a food processor, and blend (or use a stick blender in a bowl).
    3 eggs, 400 g cannellini beans, ½ cup Greek yoghurt, ¼ cup olive oil
    Add drained cannellini beans, eggs, Greek yoghurt and olive oil into a food processor and blend.
  • Add flour, baking powder, paprika, cumin, garlic powder, salt and pepper and mix.
    ½ cup plain flour, 1 teaspoon baking powder, 1 teaspoon paprika, ½ teaspoon cumin, 1 teaspoon garlic powder, ¼ teaspoon salt and pepper
    Add flour, baking powder, paprika, cumin, garlic powder, salt and pepper and mix.
  • Slice corn from cob and add to the bowl. Grate zucchini and cheese directly into the bowl and mix well.
    2 cobs corn, 1 zucchini, 100 g cheddar cheese
    Add corn kernels, zucchini, and cheese and mix well.
  • Spoon heaped dessert spoonfuls onto baking trays, evenly spaced. Place in the oven for 18-20 minutes, or until golden brown.
    TIP: The top tray will cook the fastest. Swap them mid-way through to cook evenly.
    Spoon heaped dessert spoonfuls onto baking trays.
  • Meanwhile, slice avocado, chop coriander, chop capsicum and finely slice green onions.
    1 avocado, ½ bunch coriander, 1 red capsicum, ¼ bunch green onion
    Slice avocado, chop coriander, chop capsicum and finely slice green onions.
  • To serve, stack corn fritters on a plate, add avocado, capsicum, coriander and green onion. Top with dollops of Greek yoghurt and sweet chilli sauce.
    ¼ cup Greek yoghurt, 2 tablespoon sweet chilli sauce
    Corn Fritters - To serve, stack corn fritters on a plate, add avocado, capsicum, coriander and green onion. Top with dollops of Greek yoghurt and sweet chilli sauce.

Nutrition

Calories: 552kcal | Carbohydrates: 43g | Protein: 24g | Fat: 34g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 0.02g | Cholesterol: 150mg | Sodium: 792mg | Potassium: 609mg | Fiber: 10g | Sugar: 9g | Vitamin A: 1870IU | Vitamin C: 52mg | Calcium: 383mg | Iron: 5mg