Corn and zucchini fritters

Ingredients:

3 x zucchinis, ends trimmed, coarsely grated

310g tinned corn, rinsed and drained

1 cup chickpea flour

3 x spring onions, finely chopped

Pinch of cumin

1/2 tsp. baking powder

2 x eggs

1/2 cup milk

1/4 cup parsley, chopped

Salt and pepper to season

2 tbsp. extra virgin olive oil

Method:

• Place zucchini into a muslin cloth and squeeze out extra moisture. Transfer to a large bowl.
• Add corn, spring onion, cumin, parsley and seasoning.
• In a separate bowl whisk together eggs, milk, baking powder and flour.
• Gently add egg mixture to the other ingredients and combine well.
• Heat oil in a large non-stick frying pan over medium heat. Ladle mixture into a frying pan and flatten with an egg flipper. Cook for 3-4 minutes on each side or until golden brown and cooked through. Transfer fritters to a plate lined with a paper towel to absorb excess oil. Repeat with the remaining mixture.
• Serve with avocado, poached eggs and tomato relish.

 

Option: Add 100g halloumi cheese to the mixture if desired.

Makes 8 fritters.