Sift flour and baking powder into a large bowl. Make a well in the centre. Add Sunny Queen Free Range Eggs and skim milk. Whisk until batter is smooth.
Fold the zucchini, corn, chives and cheese into batter. Season with salt and pepper.
Heat a non-stick pan to medium and, using one heaped tablespoon of batter per fritter, spoon batter into pan, spreading each fritter to 10cm in diameter. Cooking 3 - 4 minutes each side or until firm to touch.
Preheat oven to 180°C (fan forced). Place mini tomatoes on a baking tray, drizzle with olive oil and bake for 5 mins until soft. Set aside.
In a small food processor, add fetta, yoghurt, lemon juice and a crack of pepper. Process until smooth.
Place fritters on a serving plate, top with a dollop of whipped fetta, 3 tomatoes and 2 basil leaves to create 'holly'. Serve.