Lovely for brunch with smoked salmon, avocado and a glass of Jansz! An easy meal for a light lunch, or to feed a bunch of kids – in fact this is a recipe that the kids can help to cook.
Play around with adding fresh herbs to your corn and zucchini fritters, or try a touch of chilli, or serve with different dressings such as tzatziki or creme fraiche.
2 eggs (lightly beaten)
1.5 cups corn kernels (this is 2 cobs of fresh corn)
1/3 cup Milk
1 cup Self-Raising Flour (or use 1 cup plain flour + 2 teaspoons baking powder)
1/2 teaspoon Cumin (the secret ingredient!)
2 Zucchini, roughly grated (I use a v-slicer with a fine julienne blade)
Whisk together the corn, zucchini, eggs and milk. Gradually stir in the sifted flour and cumin, season with salt and pepper to taste.
Heat oil in a non-stick pan over medium heat.
Using a wooden spoon, place spoonfuls of the mixture into the pan. Don’t make them into big piles, else they will still have gooey batter in the middle when the outsides are browned.
Cook for 1-2 minutes each side, turning when lightly browned.
Cook in batches of 4 or 5.
Drain on paper towels, cover and keep warm until all cooked.
Serving Ideas: Serve with chopped tomato, avocado, coriander and sweet chilli sauce.
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