2 cups of fresh corn kernels cut off the cob
½ cup chives or spring onions chopped
1 small zucchini grated and drained
Pinch of salt and pepper
1 cup SR flour (or to make a sticky batter)
½ teaspoon baking powder
Rice Bran oil, enough for frying the fritters
1 tablespoon grated parmesan cheese
1 egg beaten
1 cup water
Mix flour, egg, salt and pepper, baking powder, parmesan and water into a paste. Add the corn kernels, zucchini and onions and mix thoroughly. Heat the oil in a pan until a drop of batter sizzles. Spoon in tablespoon size portions of the mixture and cook till golden brown, then turn and repeat, remove when cooked and place on some paper towel to drain. Delicious served with a dash of the tomato relish.
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