Zucchini rule at the moment, with a glut coming from the garden. We’ve been eating them like crazy and have just discovered this great recipe, which we use to serve with just about anything.
1 cup self-raising flour
1 fresh coriander close or a drop of Smoke and Roast Coriander Essential Oil
Sprinkle of Smoke and Peri
1/3 cup milk
2 x 420g cans corn kernels, drained (or fresh corn stripped from the cob)
2 tbsp chopped spring onions
100g fetta, crumbled
30g piece cold butter
Avocado, cut into cubes
Hand full of baby rocket
1 tbsp of tomato relish to serve
Whisk eggs and milk and then add and mix to the flour into a large mixing bowl. Fold in corn, spring onions and fetta. Don’t over-mix or the fritters will be tough.
Heat a large frying pan over medium heat and wipe with the butter to grease. Cook in batches about 2-3 mins on each side.
Serve with avocado, coriander and tomato relish on a bed of baby rocket.
Stay well everyone,