Courgette and Chicken Fritters

clock 10 minutes + 15 minutes bowl Serves 4


  • 2 Large courgettes, ends chopped off
  • 300 grams Canned corn kernels, drained
  • 1 cup Cooked chicken, shredded
  • 2 Spring onions, thinly sliced
  • 1 cup Wholemeal flour
  • 1 1/2 tsp Baking powder
  • 2 Eggs, whisked
  • 1/4 cup Lite milk
  • 1/2 cup Cheddar cheese, grated
  • 1/3 cup Parmesan cheese, grated
  • 2 Tbsp Fresh thyme leaves, chopped
  • Salt and pepper, to season
  • Olive oil spray
  • To serve:
  • Tomato chutney
  • Green salad
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  • 1. Preheat oven to 220°C (200°C fan-forced). Line a large baking tray with baking paper.

  • 2. Roughly grate the courgettes. Transfer to a clean kitchen cloth or tea towel and squeeze out as much liquid as possible.

  • 3. In a large bowl, place the grated courgettes, corn, chicken, spring onion, flour, baking powder, eggs, milk, cheddar, Parmesan and thyme. Stir until well combined. Season with salt and pepper.

  • 4. Form fritters from 1/3 cup of the mixture and place onto the prepared baking tray. Spray with olive oil and bake for 10 minutes. Turn and cook for a further 5 minutes or until golden and cooked through. Serve with tomato chutney and a green salad.

  • Tip:

  • These fritters are an easy way to add more vegetables and fibre into your day.


  • • Energy 1718Kj • Protein 25g • Total Fat 20g • Saturated Fat 7g • Carbohydrates 28g • Sugars 5g • Sodium 928mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation

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