These fritters are great as a snack for little ones, or as part of a savoury breakfast or brunch. I also find them great for using up leftover canned corn (I never seem to use the whole can, and hate wasting food)!
1 cup corn kernels (if canned - no added sugar or salt)
½ cup grated zucchini (squeeze to remove excess water)
¼ cup wholemeal flour
½ teaspoon baking powder
1 clove garlic, crushed
2 tablespoons grated cheese
Salt and pepper
1 tablespoon olive oil
1 teaspoon chopped parsley (optional)
Add corn, zucchini, flour, baking powder, garlic, cheese and parsley to a bowl and stir to combine. (When making these for my little one I mash the corn slightly first, to make it safer and easier for him to eat).
Whisk in eggs, then season with salt and pepper.
Heat a little oil in a pan over medium heat.
Cook spoonfuls of fritter mixture until golden, then flip and cook a few more minutes until golden on both sides.
Serve with a homemade yoghurt dressing or salsa.
Makes about 10 fritters