Zucchini Slice Fritters with Avocado Chilli Salsa

  • 25min prep
  • 20min cook
  • 4 Servings


  • ⅔ cup plain flour

  • ½ cup self-raising flour

  • 1 teaspoon ground cumin

  • ½ teaspoon smoked paprika

  • 2 eggs, lightly beaten

  • ⅔ cup milk

  • 400g can red kidney beans, drained, rinsed

  • 125g can corn kernels, drained

  • 1 small zucchini, grated

  • ½ cup grated reduced fat cheddar

  • 1 tablespoon finely chopped fresh coriander leaves, plus extra sprigs to serve

  • Vegetable oil, for shallow-frying

  • ¼ cup light sour cream

  • Salad leaves, to serve

  • 1 large avocado, roughly chopped

  • 1 long red chilli, finely chopped

  • 1 tablespoon lime juice

  • 2 tablespoons finely chopped fresh coriander leaves


  • Sift flours into a bowl. Stir in cumin and paprika. Make a well.

  • Whisk egg and milk together in a jug. Gradually whisk into flour mixture to form a thick batter. Mash ½ 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.

  • Pour enough oil into a large frying pan to come 5mm up side of pan. Heat over medium-high heat. Add ¼ 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.

  • 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.

Make the zucchini slice fritters with avocado chilli salsa (right) to the end of step 3. Store in an airtight container between layers of baking paper. Refrigerate for up to 3 days. Reheat in the oven at 180°C for 10 to 15 minutes or until warmed.