Serves:

4

Description:

Great combination of zucchini and corn serve as a snack or with a tossed salad.

Ingredients:

• 1 1/2 cup self raising flour salt to taste
• 1 tbsp ground paprika
• 1 1/4 tbsp sugar
• 4 large eggs
• 1 1/4 cups milk
• 400g corn kernels
• 1/2 large zucchini
• 1/3 red or green capsicum
• 2 stems spring onion
• 1 sprig continental parsley
• 1/4 tbsp vegetable oil
• cracked pepper black to taste

Method:

1. Sift flour, paprika, and salt into a bowl, stir in sugar
2. Make a well in centre of mixture
3. In a separate bowl mix eggs and milk together
4. Gradually add egg mixture to flour until the mixture is smooth, the mixture should be stiff
5. Wash capsicum and cut in half removing core and seeds, cut into 1/2 cm dice
6. Wash zucchini and cut into 1/2 cm dice
7. Finely chop spring onions
8. Pick wash and finely chop parsley
9. Pour oil into heavy based saucepan, heat and add capsicum, zucchini, sauté fro a few minutes
10. Add corn kernels, spring onions and parsley, sauté for a few minutes
11. Check seasoning, remove from heat and allow to cool
12. When vegetable mixture is cool add to fritter batter
13. Pour oil into heavy based saucepan, heat, add a spoonful of batter into pan, cook for a few minutes until surface begins to bubble
14. Flip and cook other side until golden
15. erve with a salad or a salsa

Recipe by: Peter Wright

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