Zucchini and corn fritters

Recipe thanks to LiveLighter

Ingredients

• 1 medium zucchini, grated
• 2 small red capsicums, seeded and diced
• 1 can reduced-salt corn kernels, drained
• 2 spring onions (including green tops), chopped
• 1/2 cup basil leaves, chopped
• 1 cup reduced-fat cheddar cheese
• pepper
• 3/4 cup self-raising flour
• 3 eggs
• 1/2 cup reduced-fat milk
• olive or canola oil spray

Salsa

• 1/3 capsicum from above amount
• 2 avocados, diced
• 1/4 cup basil leaves, chopped
• 1 large tomato, diced
• juice of 1 lime

Method

1. Squeeze zucchini of excess liquid and place in a large bowl with 2/3 of the capsicum and the corn, spring onions, basil and cheese. Season with pepper.
2. Sift flour over vegetables then mix to combine.
3. Pour milk into a jug, add eggs and whisk together with a fork. Add to vegetables and stir well.
4. Heat a large non-stick frypan over medium heat and spray liberally with oil. Drop heaped tablespoons of mixture evenly spread around the pan and spread using the back of a spoon to 8cm diameter. Cook for 2 minutes or firm and golden. Flip and brown on reverse side for 2 minutes.
5. Transfer to a plate, keep warm and repeat with remaining mixture.

Salsa

1. To make salsa, combine remaining capsicum with avocado, tomato, basil and lime in a medium-sized bowl.
2. Divide salsa between plates and serve with a stack of 3 fritters each.