Zucchini & Chicken Fritters

20 minutes to prepare and cook

Serves 4


  • 2 large zucchini, trimmed, chopped
  • 300g corn kernels, drained
  • 1 cup shredded chicken (can use chicken breast and cook it or buy a hot chicken)
  • 2 spring onions, thinly sliced
  • 1 cup wholemeal self-raising flour
  • 2 eggs, whisked
  • ¼ cup light milk
  • ½ cup grated cheese
  • 1/3 cup grated parmesan cheese
  • 2 tbs thyme leaves
  • Extra virgin olive oil for cooking


  • 1 Preheat oven to 220 degrees Celsius. Line a large baking tray with baking paper.
  • 2 Place zucchini into a food processor and process until finely chopped. If you don’t have a food processor you could finely grate the zucchini. Transfer to a cloth or towel and squeeze the zucchini to drain any liquid.
  • 3 Place corn, chicken, onion, flour, egg, milk, cheddar, parmesan and thyme into a bowl with the zucchini. Add salt and pepper to taste, stir until combined.
  • 4 Form the mixture into small fritters and place on the prepared tray. Spray with EVOO and bake for 10 minutes. Turn and cook for a further 5 minutes or until golden and cooked through.
  • 5 Serve with a side salad, tomato chutney/relish and choice of roast potato, sweet potato or quinoa.

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