Healthy Zucchini and Corn Fritters

INGREDIENTS

• 4 cups shredded zucchini (about 2 largish zucchini’s)
• 1 cup of fresh corn on the cob (1 cob)
• 3/4 cup finely chopped spring onions (about 6)
• 3 garlic cloves, minced
• 1 and 1/4 cup chickpea flour or plain flour
• 2 teaspoons cumin
• 1 teaspoon oregano
• 1 teaspoon thyme
• 1 teaspoon salt & pepper
• If you don’t have these spices try and by a Morrocan blend called RAS EL HANOUT 23 sices mixed together and I use about a 4 teaspoons of these.
•  avocado, rocket, red onion, chilli and fetta for serving – those who are in need can also add bacon and a poached or scrambled egg

1. Method
   In a large bowl, combine shredded zucchini, corn, spring onions, chickpea/plain flour, garlic, cumin, oregano, thyme/Ras El Hanout, salt & pepper. Stir together until well combined. Allow to sit for at least 5 minutes. This step is important because the flour will absorb the moisture from the zucchini and create a batter. I usually leave it for 10 – 15 mins.
2. Warm a large frying pan with a bit of oil – or a nonstick with no oil if you prefer over medium heat.  Scoop out the desired amount of mixture you would like and put them into the pan, I tend to flatten them a bit as I prefer them thinner rather than thicker. Cook for about 3-5 minutes on each side, until light golden brown. Serve warm avocado etc then enjoy! This also makes for a fabulous dinner served with smoked salmon and salad on top.