1 zucchini, grated
1 cob of corn
1 egg
1/3 cup plain flour
½ teaspoon baking powder
1 teaspoon ground cumin
¼ teaspoon salt
ground pepper
2 tablespoons coconut oil for cooking
1 avocado
2 teaspoons lemon juice
1 clove garlic, crushed
1 small tomato
¼ teaspoon ground cumin
2 drops hot chilli sauce (optional)
¼ teaspoon salt
ground pepper
Heat oven to 180°C.
Place grated zucchini on a tea towel and squeeze out excess moisture. Boil corn cob in salted water for 5 minutes, then slice kernels off. Place zucchini and corn in a bowl. Break egg in and combine with the vegetables. Add flour, baking powder, cumin and salt and pepper. Mix well.
Heat oil in frying pan. Spoon batter in and cook until golden on both sides. Makes 5-6 fritters. Then place in an ovenproof dish or oven tray lined with baking paper and bake for 20-25 minutes.
Using a fork, mash avocado. Add lemon juice, garlic, finely chopped tomato, chilli sauce, salt and pepper. Mix well.
Perfect for brunch or light lunch!
