 This is
a great meal for children and a snack or light meal for
adults. You could also serve these fritters with grilled
meat such as chicken breast for a main meal.
Preparation Time 5 minutes
Cooking Time 15 minutes
Ingredients (serves 4)
310g tin corn kernels, drained
150g 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
chopped tomato, to serve
chopped avocado, to serve
coriander leaves, to serve
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.
Source: Simply Food - January 2007
Recipe by Kate Murdoch
More recipes at:
www.taste.com.au
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