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15 minutes
25 minutes
40 minutes
- 225.00 gm self-raising flour
- 257.50 gm milk
- 2 Free Range Eggs
- 2 large corn cobs, kernels removed
- 1 zucchini, trimmed, grated
- olive oil, for shallow-frying
- 250.00 ml tzatziki dip, to serve
- Sift flour into a bowl and season with salt and pepper. In a jug, whisk milk and eggs together until combined, then pour over the flour. Stir until smooth, then add corn and zucchini and stir until well combined.
- Heat oil in a large non-stick frying pan over medium heat. Spoon 1/4 cup of mixture per fritter into the pan, cooking 3 fritters at a time. Cook for 3 to 4 minutes per side until golden and firm in the center. Transfer to a wire rack to cool and serve with tzatziki dip.
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