1 corn cob, corn kernels removed
1 large zucchini, grated
80g Greek style feta, crumbled
2 tbs roughly chopped dill
1/2 cup plain flour
1/4 tsp baking powder
1 egg
2-3 tbs milk
Olive oil
1/3 cup greek yoghurt
2 tbs roughly chopped mint
Lemon wedges, to serve
Method:
Combine the corn kernels grated zucchini, feta and dill in a bowl. Add the flour and baking powder and stir to combine. Whisk the egg and 2 tbs milk together and stir into the corn mixture, adding more milk if required (batter should be the consistency thickened cream). Season with salt and pepper
Heat oil in a medium frying pan over medium heat. Drop heaped tablespoonfuls of mixture into the pan. Cook 4 minutes each side or until golden and cooked through. Combine yoghurt and mint in a small bowl, season with salt and pepper. Serve fritters with mint yoghurt & lemon wedges and with a light rocket salad drizzled with olive oil and lemon juice.
Additional for serving the fritters: a slice of crispy bacon, creamed avocado and finely chopped spring onion to decorate fritters. be creative!
