Zucchini and corn Fritters

(serves 2-4)

Brunch ~ my favourite meal! Here is one of those classic cafe-style brunches that I am forever tempted to get, but the big breakfast or grilled mushrooms entice me and this gets put on the back burner. I'm not 100% sure what the definition of fritters are, but it seems to me that it is somewhere between a pancake and a quiche? 

I think when fritters are done right they should be nice and fluffy with juicy corn and subtle zucchini flavours tossed up with a bit of spice and fresh herbs! The salsa and goats cheese definitely brighten it up but probably optional for a quick meal, the occasional crunchy rasher of bacon doesn't go amiss either! 

Prep time: 10 min
Cooking time: 20 min

Ingredients:
3 zucchini
400g corn kernels (1 can)
1 C milk
2 eggs

Ingredients for half/solo serving...

1 T chopped parsley
1 T chopped shallots
1 tsp paprika
salt and pepper
1 1/2 C self-raising flour
10g goats cheese (optional)

Salsa:
1 avocado
1 tomato
1/2 lime
olive oil
salt and pepper
2-3 basil leaves (optional)

Method:
1. Grate 2 zucchinis and soak up the excess water with paper towels. Finely slice 1 zucchini.

2. Whisk together the milk and eggs, then add in the corn, zucchini, parsley, shallots, paprika and salt and pepper.
3. Whisk in the self-raising flour until well-combined.
4. Heat a pan on medium heat, and add in 1/2 T olive oil and a small slice of butter.
5. Spoon or pour in 1/2 C of mixture and cook on one side for 3-4min until brown, then flip over and continue to cook for another 2-3min. Remove from the pan and keep warm in the oven, and continue until finished with the mixture.

6. Meanwhile, finely dice the tomato. Cut the avocado into 1cm squares and remove from the skin with a spoon. Dress the tomato and avocado in lime juice, salt, pepper and olive oil. Tear in the basil leaves.

7. To serve, crumble some goats cheese on top of the fritters and have the salsa on the side!