Corn and Zucchini Fritters

By Pilly

Ingredients

• 310 g tin corn kernels, drained
• 150 g zucchini, grated
• 2 eggs, lightly beaten
• 1/3 cup milk
• 1 cup self-raising flour
• 1/2 teaspoon ground cumin
• salt and cracked black pepper

Preparation

Step 1

Whisk together the corn, zucchini, eggs and milk. Gradually stir in the sifted flour and cumin, 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.