Courgette, corn and feta fritters
- Combine sifted flour, baking powder, crumbled feta and chopped spring onions in a bowl. Squeeze as much moisture as you can from the grated courgettes (grate and drain in a sieve) and stir into the mix with sweet corn and beaten egg to form a batter. Season with salt and pepper to taste.
- Heat a large, nonstick frying pan to medium-low. Add a film of oil and spoon in batter to form fritters. Cook for 3 to 4 minutes until golden brown on both sides, turning once. Repeat the process in batches with the remaining batter, adding more oil to the pan when necessary. You will have eight fritters.
- Drain fritters on paper towels and keep warm in a low oven until all fritters are made. Serve with sliced avocado and rocket leaves sandwiched between fritters.
Tip: often the first fritter made isn't the best and may need to be discarded. Learn from this test run and make adjustments to the heat of the pan so the fritters cook through without becoming too dark on the outside.