Corn and zucchini fritters

INGREDIENTS

3 zucchinis, ends trimmed, coarsely grated

400g tinned corn, rinsed and drained

1 cup chickpea flour

3 spring onions, finely chopped

Pinch of cumin

½ tsp baking powder

2 x eggs

½ cup milk

¼ cup parsley, chopped

Salt and pepper to taste

2 tbsp extra virgin olive oil

Place zucchini into a muslin cloth and squeeze out extra moisture. Transfer to a large bowl.
Add corn, spring onion, cumin, parsley and seasoning.
Whisk together eggs, milk, baking powder, and flour in a separate bowl.
Gently add the egg mixture to the other ingredients and combine well.
Heat oil in a large non-stick frying pan over medium heat. Ladle the mixture into a frying pan and flatten with an egg flipper. Cook for 3-4 minutes on each side until golden brown. 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.

Place zucchini into a muslin cloth and squeeze out extra moisture. Transfer to a large bowl.
Add corn, spring onion, cumin, parsley and seasoning.
Whisk together eggs, milk, baking powder, and flour in a separate bowl.
Gently add the egg mixture to the other ingredients and combine well.
Heat oil in a large non-stick frying pan over medium heat. Ladle the mixture into a frying pan and flatten with an egg flipper. Cook for 3-4 minutes on each side until golden brown. 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.

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