Corn and zucchini fritters with feta and macadamia dukkah

Submitted by Sandy Creek Macadamias | Print this page
Very simple and great for breakfast, lunch or dinner.

corn and zucchini fritters with feta and macadamia dukkah


2 x 400g can of corn kernels
1 medium onion, finely diced
2 medium zucchini, grated
⅔ cup flour
½ teaspoon salt
2 eggs
½ cup feta, crumbled
⅓ cup Sandy Creek Macadamias Dukkah
Sandy Creek Macadamias Cold Pressed
Macadamia Oil, for frying
tomato relish to serve
makes 14 - 16 x 10cm fritters



1. Drain corn kernels, discarding water. Drain grated zucchini in a colander and
press to remove residual water. Place corn kernels, zucchini, onion and feta in a
large bowl and mix until combined.
2. Sprinkle over the flour and mix until combined – the mix will be fairly dry.
3. In a small bowl, break the eggs, add the salt and beat well with a fork.
Add the beaten egg to the zucchini mixture and combine well. Sprinkle over the
Sandy Creek Macadamias Dukkah and mix well. The resultant mix will be
4. Heat a few tablespoons of Sandy Creek Macadamias Oil in a large frying pan
and drop large heaped tablespoonfuls of the mixture into the hot pan. Flatten
the mixture down with the back of the spoon as you go. Cook for 2-3 minutes
each side until golden.
5. Keep cooked fritters warm and repeat with remaining mixture.

Serve with tomato relish and salad.

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