australian

Zucchini and Corn Fritters with Tomato Chutney and Yogurt

Name: Zucchini and Corn Fritters with Tomato Chutney and Yogurt
Yield: 1 serving
Cuisine: australian
Ingredients: 200 g zucchini, grated; 109 g corn kernels (fresh or frozen); 46 g egg; 64 g plain flour; 55 g milk; 3 g baking powder; 14 g olive oil; 109 g Greek yogurt; 32 g tomato chutney; 9 g lemon juice; 0.91 g salt; 0.46 g black pepper

This pan-fried dish pairs zucchini, grated with corn kernels, Greek yogurt and tomato chutney. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch

Easy

Balanced Vegetarian High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

31 g Protein

86 g Carbohydrates

21 g Fat

7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

200g zucchini, grated 34 kcal
109g corn kernels (fresh or frozen) 94 kcal
0.91 piece (46g) egg 66 kcal
64g plain flour 233 kcal
55g milk 28 kcal
3g baking powder 3 kcal
14g olive oil 124 kcal
109g Greek yogurt 64 kcal
32g tomato chutney 6 kcal
9g lemon juice 3 kcal
1g salt 0 kcal
0g black pepper 1 kcal

Cooking instructions

zucchinisalt
Grate zucchini, sprinkle with a pinch of salt, and squeeze out excess liquid in a clean towel.
zucchinicorn kernels (fresh or frozen)eggplain flourmilkbaking powderblack pepper
In a bowl, whisk egg and milk. Stir in flour, baking powder, grated zucchini, corn, and black pepper to make a thick batter.
olive oil
Heat olive oil in a nonstick pan over medium heat. Spoon batter into 3 to 4 fritters and cook 3 to 4 minutes per side until golden and cooked through.
Greek yogurtlemon juicesalt
Mix Greek yogurt with lemon juice and a pinch of salt.
tomato chutney
Warm tomato chutney briefly in the microwave or a small pan if desired.
Greek yogurttomato chutney
Serve fritters topped with yogurt and tomato chutney.