Corn And Zucchini Fritters


1. 310g tin corn kernels, drained 2. 150g zucchini, grated 3. 2 eggs, lightly beaten 4. 1/3 cup milk 5. 1 cup self-raising flour 6. 1/2 tsp ground cumin 7. Salt and cracked black pepper 8. Chopped tomato, to serve 9. Chopped avocado, to serve 10. Coriander leaves, to serve

Method Steps: 1. In a mixing bowl, whisk together the drained corn kernels, grated zucchini, lightly beaten eggs, and milk until well combined.

Gradually stir in the self-raising flour, ground cumin, salt, and cracked black pepper until a smooth batter forms. 

Heat a little oil in a non-stick frying pan over medium heat. Using a tablespoon, place heaped spoonfuls of the mixture into the pan, cooking in batches. 

Use a spatula to gently flatten the spoonfuls into cakes. Cook until golden brown on one side, then carefully flip and cook until golden brown and cooked through on the other side.  

Drain the cooked fritters on paper towels and keep them warm while cooking the remaining batches. 

Serve the corn and zucchini fritters topped with chopped tomato, chopped avocado, fresh coriander leaves, and sweet chili sauce. Enjoy your delicious fritters! 




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