Ingredients Jump to Instructions ↓

  1. 310g tin corn kernels, drained

  2. 150g zucchini, grated

  3. 2 eggs, lightly beaten

  4. 1/3 cup milk

  5. 1 cup self-raising flour

  6. 1/2 teaspoon ground cumin salt and cracked black pepper chopped tomato, to serve chopped avocado, to serve coriander leaves, to serve

Instructions Jump to Ingredients ↑

  1. Method 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. Serve the cakes with chopped tomato, avocado, coriander leaves and sweet chilli sauce.


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