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DifficultyBeginner
Yields4 Servings
Prep Time5 minsCook Time15 minsTotal Time20 mins
Fritters
 300 g Fresh corn kernels
 150 g Zucchini, grated
 2 Eggs, lightly beaten
  cup Milk
 1 cup Self-raising flour
 1 tsp Garlic powder
 Salt and cracked black pepper
Salsa
 Chopped tomato
 Chopped avocado
 Chopped parsley
 Lemon juice
1

Whisk together the corn, zucchini, eggs and milk. Gradually stir in the sifted flour, garlic powder, salt and pepper.

2

Heat a little oil in a non-stick frying pan over medium heat. Using a tablespoon, place heaped spoonfuls of the mixture in the pan and cook in batches. Using a spatula, turn them once, until golden and cooked through. Drain on paper towel, cover and keep warm as you cook remaining fritters.

3

Mix chopped tomato, avocado, parsley leaves, and lemon juice.
Serve on top of fritters immediately.

Ingredients

Fritters
 300 g Fresh corn kernels
 150 g Zucchini, grated
 2 Eggs, lightly beaten
  cup Milk
 1 cup Self-raising flour
 1 tsp Garlic powder
 Salt and cracked black pepper
Salsa
 Chopped tomato
 Chopped avocado
 Chopped parsley
 Lemon juice

Directions

1

Whisk together the corn, zucchini, eggs and milk. Gradually stir in the sifted flour, garlic powder, salt and pepper.

2

Heat a little oil in a non-stick frying pan over medium heat. Using a tablespoon, place heaped spoonfuls of the mixture in the pan and cook in batches. Using a spatula, turn them once, until golden and cooked through. Drain on paper towel, cover and keep warm as you cook remaining fritters.

3

Mix chopped tomato, avocado, parsley leaves, and lemon juice.
Serve on top of fritters immediately.

CORN AND ZUCCHINI FRITTERS WITH AVOCADO SALSA