Cheese Fritters with Corn, Baby Spinach & Zucchini
Ingredients
- 200g Bulla Cottage Cheese, Original
- 1 cup baby spinach, washed and roughly chopped
- 1 cup corn kernals, drained
- 1 cup zucchini, grated
- 1/4 cup parmesan cheese, grated
- 1 spring onion, finely sliced
- 1 cup wholemeal self raising flour
- 3 eggs
- 2 Tbsp olive oil, for cooking
- freshly ground salt & pepper, to taste
to serve
- 1/4 cup sweet chilli sauce
Cooking Directions
- Place Bulla Cottage Cheese, Original, corn kernels, baby spinach, zucchini, parmesan cheese and spring onion into a large bowl and mix thoroughly.
- Lightly beat eggs in separate bowl and then add to large bowl.
- Add flour to bowl and mix thoroughly, ensuring there are no clumps of flour in the batter.
- Heat olive oil in large frying pan over medium heat.
- Add a heaped tablespoon of the mixture to the frying pan and flatten mixture into a circle shape (approx. 8cm diameter). Repeat to create 4 fritters in the pan.
- Cook for 2 minutes and flip fritters over. Cook for a further 2-3 minutes or until golden brown.
- Repeat steps 5 and 6 until all the batter is cooked.
- Serve hot with sweet chilli sauce, and salt and pepper for seasoning.
Ingredients
- 200g Bulla Cottage Cheese, Original
- 1 cup baby spinach, washed and roughly chopped
- 1 cup corn kernals, drained
- 1 cup zucchini, grated
- 1/4 cup parmesan cheese, grated
- 1 spring onion, finely sliced
- 1 cup wholemeal self raising flour
- 3 eggs
- 2 Tbsp olive oil, for cooking
- freshly ground salt & pepper, to taste
to serve
- 1/4 cup sweet chilli sauce