Your Recipe

Recipe Tags:

Food

Recipe Instructions:

Ingredients
310g tin corn kernels, drained

150g zucchini, grated

2 eggs, lightly beaten

1/3 cup milk

1 cup self-raising flour

1/2 tsp ground cumin

salt and cracked black pepper

chopped tomato, to serve

chopped avocado, to serve

coriander leaves, to serve

3 Method Steps
Step 1
Whisk together the corn, zucchini, eggs and milk. Gradually stir in the sifted flour and cumin, salt and pepper.
Step 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.
Step 3
Serve the cakes with chopped tomato, avocado, coriander leaves and sweet chilli sauce.