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

1. Squeeze out excess liquid from zucchini. Place in a large bowl with eggs, flour and corn. Stir with a wooden spoon until well combined.
2. 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.
3. 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.
4. Combine avocado and tomato in a bowl to make salsa.
5. Serve fritters warm, topped with salsa.

Tip: fritters are best made on day of serving.