An easy vegetarian savoury fritter that’s ready in 25 minutes and loved by kids and grown ups. Serve them up with a runny poached egg for a luxurious weekend breakfast, quick weeknight dinner, and pack the leftovers for lunch.
Combine corn, spring onions, zucchini, paprika, flour, beaten egg, milk in a large bowl, season with salt and pepper and set aside
Heat the oil in a large frying pan and spoon in 4 - 6 small burger-sized mounds of the fritter mixture, spaced apart (you may need to do this in two batches)
When brown on the underside and bubbles begin to appear on the surface of the raw mixture, turn over and cook for a further 3 minutes more until golden
To make the avocado salsa, combine diced avocado, shallots, coriander leaves and lime juice in a small bowl and season with salt and pepper
Serve the fritters topped with avocado salsa.
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