Beat 4 eggs and add 425g can of drained corn kernles, 2 zucchini grated and 1 chopped onion. Add half a cup of self raising flour and one tablespoon of olive oil. Season to taste with salt and pepper.
Heat a little oil in a fry pan and fry large spoonfuls of the mixture until golden brown. Turn and cook other side of the fritters. Drain on a paper towel and keep warm in a slow oven. Serve with mixed salad and tomatoe relish...
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I made these last night for dinner and I added to the recipe a handfull of mushrooms diced I shaved the greenery off a head of Brocoli and some peas and a big handful of Mozzerella cheese they were divine we had penty of leftovers which were nice served cold today with a salad
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