Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 40% off*!

*On Core & Premium 12 month plans only. Offer ends 09/11/24. See terms.
Join now
Photo of Sweet corn and zucchini fritter mezze platter by WW

Sweet corn and zucchini fritter mezze platter

4
Points®
Total Time
35 min
Prep
20 min
Cook
15 min
Serves
4
Difficulty
Moderate
This Middle Eastern dish will be a novelty in the family, as all hands will be reaching to try the different components that make up this delicious dish.

Ingredients

Lebanese cucumber

½ medium, coarsely grated

99% fat-free, plain Greek yoghurt, unsweetened

½ cup(s), (120g)

Fresh mint

1 tbs, shredded, plus extra sprigs to garnish

Canned chickpeas, rinsed and drained

1 cup(s), (175g)

Corn

1 cup(s), kernals (200g)

Zucchini

2 medium, grated

Green shallot(s)

2 individual, finely chopped

Egg(s)

4 medium

Olive oil

1 tbs

Chapati flat bread

4 small, wholemeal (4 x 35g)

Tomato(es)

3 medium, cut into wedges

Black olives, drained

12 individual, kalamata

Lemon(s)

1 medium, cut into wedges, to serve

Instructions

  1. Using your hands, squeeze as much moisture from cucumber as possible. Combine cucumber, yoghurt and shredded mint in a small bowl. Season tzatziki with salt and pepper.
  2. Place chickpeas in a large bowl. Using a potato masher, lightly crush chickpeas. Add corn, zucchini, shallots and eggs and mix to combine. Season with salt and pepper.
  3. Heat half the oil in a large non-stick frying pan over medium heat. Spoon four ¼-cup amounts of chickpea mixture into pan. Cook fritters for 2–3 minutes each side or until golden and cooked through. Transfer to a plate. Repeat with remaining oil and batter to make 12 fritters.
  4. Prepare chapattis following packet instructions. Serve with fritters, tomatoes, olives, lemon wedges, tzatziki and extra mint.

You might like

You might like