Zucchini and potato fritters

This simple recipe yields 12 substantial fritters. Any extra fritters can be frozen individually so you can reheat them whenever you need them.

Ingredients

2 potatoes (medium)

1 brown onion (diced, small)

1/2 cup corn cob kernels (fresh)

1 cup zucchini (grated, tightly packed)

1 cup wholemeal plain flour

1 tsp baking powder

1 tsp paprika (*optional)

1 egg

1 cup milk

salt and pepper (to taste)

2 tbsp olive oil

Method

                             Grate the potatoes, then use your hands over the sink to squeeze out the extra starch.

In a jug, mix the milk and egg. Add to the bowl with the other ingredients and mix well. according to taste.

Over medium heat, warm the oil in a big frying pan. Add the mixture in spoonfuls. Fry until golden for 2 to 3 minutes on each side. Apply the remaining mixture again.

Notes

If you plan on eating the fritters all in one go, turn the oven to low heat, and place the