Zucchini and Corn Fritters

Cook time: 20 Mins

Difficulty: easy

Breakfast Lunch
ingredients
  • 1 cup self-raising flour
  • ½ tsp baking powder
  • 2 Sunny Queen eggs
  • ⅔ cup milk
  • 1 medium zucchini
  • 1 cup sweet corn kernels
  • 2 tbsp chopped chives
  • ½ cup crumbled blue vein cheese
  • Salt and pepper
  • Olive oil
  • A handful of snow pea sprouts
  • Dollop of sour cream
Nutrition

Serves: 8

Method

  1. In a large mixing bowl, whisk together self-raising flour and baking powder. Add the eggs and milk, whisking until smooth and lump-free.
  2. Stir in grated zucchini, sweet corn kernels, chives, and blue vein cheese. Season with salt and pepper to taste.
  3. Heat a non-stick frying pan over medium heat and add a drizzle of olive oil.
  4. Spoon heaped tablespoons of the batter into the pan and cook for 2–3 minutes on each side or until golden brown and cooked through. Work in batches, adding more oil as needed.
  5. Plate the fritters with a dollop of sour cream and a small handful of snow pea sprouts on top or on the side.