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Zucchini and Corn Fritters

by Belinda (follow)
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These fritters are wonderful for breakfast, lunch or dinner. You can serve them with bacon and eggs in place of hash browns or bubble and squeak , with a salad for lunch or with grilled meat for dinner. You could even use them as a delicious addition to a school lunch box. I like mine served with tzatziki sauce.

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Serves: 4

310 g can of corn kernels, drained
2 zucchini, grated
2 eggs, lightly beaten
1/3 cup milk
1 cup SR flour
1/2 tsp ground cumin
salt and pepper to taste
oil for frying

In a large bowl, whisk together the eggs, milk, flour and cumin. Once combined, add the corn and zucchini and stir until well mixed. Add salt and pepper to taste.

Heat a small amount of oil in a frying pan over medium heat, place heaped tablespoons of mixture in the pan leaving room for spreading and cook, turning once, until golden on both sides.

Serve hot and refrigerate any leftover.

You can easily change this recipe, I love using grated cheese, feta and ham in this recipe as well.

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