Corn and Zucchini Fritters
corn kernels (keep the juice from the tin)
2 – 3
eggs, lightly beaten
full cream milk – if needed
Salt and pepper to taste
Finely grate zucchini.
Then whisk with corn, eggs, corn juice and milk if needed. Gradually stir in sifted flour, coriander, cumin, salt and pepper.
Oil pan or hotplate over medium heat. Cook one test fritter to check for size and speed of cooking then cook turn once until golden brown.
Serve 2-3 fritters with poached eggs and bacon on a bed of rocket and top with a drizzle of aioli and sweet chilli sauce.
TIP: Use as little milk as possible to get best results. For an even fluffier fritter, beat the egg whites separately and fold into the mix.