Try these delicious vegetarian fritters which are perfect for a stress free dinner.
Sift flour into a large bowl and add cheese and salt. Stir through eggs, milk and zucchini until well combined.
Use a sharp knife to cut kernels from corncobs. Stir corn kernels into fritter batter until just combined (do not over-mix as this will make fritters tough).
In a medium bowl, add avocado, tomato, lemon juice and salt and roughly mash with a fork, set aside.
Combine sour cream and sweet chilli sauce (if using) in a small bowl, set aside.
Heat a drizzle of oil in a large fry-pan (preferably non-stick) on medium heat. Using a dessert spoon, dollop heaped spoonfuls of fritter mixture into pan and fry, in batches, for 2-3 minutes each side until golden and cooked through. If fritters brown too quickly but are still raw in middle, reduce heat. Set aside on paper towels and cover with tinfoil to keep warm. Repeat with remaining fritters, adding extra oil as required.
To Serve, divide lettuce and fritters between plates, top with avocado smash and dollop with sweet chilli sour cream.
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