Whisk together the corn, zucchini, eggs and milk. Gradually stir in the sifted flour, garlic powder, salt and pepper.
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.
Mix chopped tomato, avocado, parsley leaves, and lemon juice.
Serve on top of fritters immediately.
Ingredients
Directions
Whisk together the corn, zucchini, eggs and milk. Gradually stir in the sifted flour, garlic powder, salt and pepper.
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.
Mix chopped tomato, avocado, parsley leaves, and lemon juice.
Serve on top of fritters immediately.