Corn & Zucchini Fritters

Corn and Zucchini Fritters

Ingredients for 4

2 fresh corn cob kernels (or tin corn

kernels)

160g zucchini, grated

2 eggs, lightly beaten

1/3 to 1/2 cup milk

1 cup wholemeal (or white) self-raising

flour

1/2 tsp ground cumin

1/2 tsp ground turmeric

salt and black pepper

4 tbsp olive oil

For avocado and tomato salsa:

1-2 tomatoes- cut in cubes

1 avocado- cut in cubes

2 tbsp lemon juice or lime juice

salt and black pepper

combine all ingredients in a bowl

Garnish:

green salads like baby rocket or baby

spinach

Serves 4

Method:

1. If you’re using fresh corns, boil the water with a pinch of salt and cook the corn

for 5-6 minutes. Drain, cool down a little and cut the corn kernels off. Set aside to

cool down.

2. Grate zucchini and set aside.

3. While waiting for corn kernels to cool down, start to make Salsa.

4. Cut avocado and tomato into cubes and toss with lemon juice, fresh coriander

salt, black pepper and set aside.

5. In a big bowl, whisk together corn, zucchini, eggs and 1/3 cup of milk. Then

gradually stir in the sifted flour. Mix gently, and don’t overbeat the flour. Adjust

the consistency by adding more milk and adjust the seasonings, too.

6. Heat the frying pan on medium heat, add 1 tbsp oil and wait for 30 seconds.

Using a spoon, place a heaped spoonful of the mixture in the pan and cook in

batches. Turn them once, cooked through until golden.

7. Drain on a paper towel, cover and keep warm as you cook remaining (you can

keep in a warm oven).

8. Serve with salsa and baby rocket or your favourite greens.

Written by Kumiko