Ingredients

1/2 cup skim milk
2 eggs
1 cup self-raising flour
1 3/4 cups sweet corn
3 large zucchini, roughly grated, squeezed of excess moisture
1/2 cup grated low-fat cheddar cheese
2 tablespoons chopped chives
2 tablespoons chopped flat-leaf parsley
1 teaspoon lemon zest
Cooking oil spray
4 teaspoons tomato relish
4 tablespoons light ricotta
120g rocket

Method

Step 1 In a large bowl, combine eggs and milk. Gradually add flour and whisk, until well combined. Add corn, zucchini, cheddar, herbs and lemon zest and combine well.
Step 2 In a large non-stick frying pan over medium heat spoon 1/4 cups of batter into pan, cook for 3 minutes per side or until golden brown. Continue this process until batter is finished, to make 12 fritters.
Step 3 Top fritters with relish and ricotta, serving with rocket.

Tip

These are also great for brunch, or lunch the next day.

Download the Corn and Zucchini Fritters PDF. If you have trouble downloading this file, right click the link and choose “Save target as…” and save to your computer.