Baby zucchini, corn and cheese fritters

(makes about 16)

Adapted from Smitten Kitchen

Revamped a corn fritter recipe as I sampled some at a friends place and realised they were way fluffier and firmer! Also had to make some changes to make these baby-friendly, which includes adding cheese for extra taste and calcium and taking out any seasoning. The prosciutto is just for adults I think, as you may as well enjoy some for breakfast too! :)

Prep time: 5 min
Cooking time: 15-20 min

Ingredients:
2 zucchini
200g corn (about half a can)
1/2 brown onion
50 g grated tasty cheese
1 egg
1/2 cup plain flour
1/2 tsp baking powder 
3 sprigs parsley, finely chopped
Salt and pepper
Olive oil
prosciutto, to serve (optional)

Method:
1. Grate the zucchini and squeeze out the water over the sink (I usually squeeze in a tea towel). Place in a large mixing bowl.
NB. Easy to want to skip this step but then the fritters turn out soggy...
2. Drain corn from can add to the mixing bowl. Finely chop the onion and parsley.
3. Add in the egg, plain flour, baking powder, onion, parsley and cheese and stir to combine. 

4. Heat a fry pan with 1/2 T olive oil. Add in 1 tablespoon of mixture at a time, you can make four to five in a 30cm pan. Flip after 2-3 minutes on each side and cook until brown on both sides. Bake for 10 minutes in the oven to crisp up and ensure it's cooked through.

6. Serve with crispy prosciutto.