These vegie-packed fritters make a great brunch dish, a light lunch or can even be served as canapes at your next party
1 large (200 g) zucchini
420 g can corn kernels, drained
¼ cup fresh parsley leaves finely chopped plus extra to serve
2 green shallots, thinly sliced
20 g parmesan, finely grated
3 eggs, lightly beaten
¾ cup plain flour
1 tsp baking powder
1 tsp dried Italian herbs
3 tbsp extra virgin olive oil
½ cup sour cream to serve
½ cup sweet chilli and ginger relish to serve
- Coarsely grate zucchini into a bowl. Using your hands, squeeze out excess moisture. Put drained zucchini in a second large bowl. Add corn, parsley, shallot, parmesan and egg, then stir to combine. Sift flour, baking powder and dried herbs into mixture and stir until well combined. Season with salt and pepper.
- Heat 1 tbsp of the oil in a large non-stick frying pan over a medium heat. Spoon tablespoons of mixture into pan to make 6 fritters and cook for 2 minutes on each side or until golden and cooked through. Transfer to a plate and keep warm, covering loosely with foil. Repeat with remaining mixture, adding more oil as necessary, to make a total of 24 fritters.
- Remove foil from fritters, transfer to a serving platter and top with sour cream, sweet chilli relish and extra parsley leaves to serve.