Lunch Box

Sweetcorn & Courgette Fritters

It's the time of the year when creating balanced, healthy lunch boxes seems a bit of a chore!

We'll be posting a few ideas this week to get you inspired!

Ingredients

1 1/2 cups self-raising flour

1 cup milk

2 eggs

2 large corn cobs, kernels removed

Olive oil for shallow frying

1 cup tzatiki for dipping

Method

Sift flour into a bowl. Season with salt and pepper. Using a fork, whisk milk and eggs together in a jug until combined. Pour over flour. Stir until smooth. Add corn and zucchini. Stir until well combined.

Pour olive oil into a frying pan and over a medium heat, heat until hot. Using 1/4 cup of mixture per fritter, spoon mixture, 3 fritters at a time, into pan. Cook for 3 to 4 minutes each side or until golden and firm to touch in the centre. Transfer to a wire rack to cool.

Notes

• To freeze: Wrap each fritter in plastic wrap, then foil. Freeze for up to 2 months. Remove from freezer in the morning. Place frozen fritters in lunch box with a small container of tzatziki. Fritters will thaw by lunchtime.