Entertaining has never been easier thanks to this healthy, green-filled fritter, dressed with a lemon tahini yoghurt.

Quick and easy to make, these fritters will easily become a dinner table favourite.

"Buy seasonal and local. The produce will be fresher and last longer," says Lisa Margan.

"They're the perfect brunch - the flavours here are just spring on a plate," says Matt Moran.

“Corn could stand in for zucchini here,” says Silvia Colloca.

Here's a clever way to get the kids to eat their vegies at dinner time. These versatile zucchini fritters are also great served as a side dish, packed in a lunchbox or for brekkie at the weekend.

These pan-fried falafel fritters make a nice alternative to their deep-fried counterparts, according to Gaby Chapman and Jen Petrovic. This recipe is an edited extract from Plan, Buy, Cook by Gaby Chapman and Jen Petrovic (published by Hardie Grant, $29.99).

“Paneer, a fresh cheese used in Indian cooking, is available in supermarkets” - Matt Moran.

Besciamella is the Italian version of bechamel. Italians use this white sauce in lasagne, poured over vegetables and baked with pastas. Adding an Italian cheese favourite, Gorgonzola, makes this a moreish starter.

These golden chickpea fritters are lovely on their own or on a panini.

"These corn fritters are an absolutely perfect beer snack: salty, spicy, all that stuff you want. It's a 10-minute job, so they're great if you have friends coming around," says chef Shannon Martinez.

Eating your vegetables has never looked and tasted so good.

Easy, healthy and tasty, these fritters are hard to beat any time of the day.

“Zucchini is the star in this quick meal,” says chef and recipe author Paul West. Quick and easy, this recipe makes for a perfect midweek go-to dinner.

Serve these spicy corn fritters with a sweet chilli dipping sauce for an enticing entree.