
What you need
- 2 eggs, lightly beaten
- 1 cup grated zucchini
- ¼ cup Wholemeal flour
- ½ cup corn kernels
- 2 tablespoons olive oil, for frying
Salsa topping:
- 1 avocado, diced
- 1 tomato, diced
What to do
- Squeeze out excess liquid from zucchini. Place in a large bowl with eggs, flour and corn. Stir with a wooden spoon until well combined.
- Ask an adult to help you heat oil in a large, non-stick frying pan over a medium heat. Grab a handful of the mixture and pat between your hands to form a fritter. As an adult to transfer to the pan and press down gently to flatten with a spoon. Repeat with rest of mixture.
- Cook for 1-2 minutes. Ask an adult to help you turn fritters using a metal spatula. Cook for a further 1-2 minutes, or until golden brown and cooked through. Remove from pan and transfer to a plate.
- Combine avocado and tomato in a bowl to make salsa.
- Serve fritters warm, topped with salsa.
Tip: fritters are best made on day of serving.
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