Zucchini and Corn Fritters

This recipe is adapted from Annabel Langbein’s book the “Free range cook in the city” in the meantime it got changed to whatever  ingredients  we have in the fridge. We love those little fritters they are quick and easy to make and are also a favourite with the kids.  You can make them ahead  of time and leave mixture in the fridge until needed. Serve with a green leafy salad or just have them with a cold beer.

3 Zucchini grated

1 cob of corn kernels cut from the cop

9 tbsp of self raising flour

3 eggs

2 cloves of garlic chopped

2 chillies optional sliced

2 tbsp parsley chopped

1 tsp of chives chopped

100 g  goat feta crumbled

salt and pepper to taste

Olive oil

First mix the self raising flour with the eggs it will be a very thick paste put aside. Grate zucchini over a tea towel gather the corners together and start twisting squeeze as much liquid out as you can put aside and give it an other squeeze once you cut up everything else. Place everything into the bowl with the dough mixture mix well. Heat oil in a frying pan once hot place a tbsp of the mixture into the pan repeat but do not over crowed the pan fry until golden brown on each side.