What Baba Cooked

This recipe was originally for zucchini fritters, something I make often and which everyone loves, but once we added corn there was no going back. They also have cheese in them, usually feta but haloumi is great too. I had them on my cafe menu and served them with a quick tomato and rocket salad and smoked salmon – yum!

What you need:

• 2 medium zucchini, grated
• 1 can corn kernels (I used 420 g, but you can use a smaller one)
• some feta or haloumi cheese, diced
• 1 spring onion, finely chopped
• a handful flat leaf parsley, finely chopped
• salt and pepper to taste
• 1 tspn smoked paprika
• 1 egg
• 1 cup flour
• oil for shallow frying

What to do:

1. Mix all the ingredients, except the flour, in a large bowl.

2. Add the flour a bit at a time, and using your hands, mix it all together well. For this quantity I use the whole cup of flour, but you may not need it all. You want it to just hold together.

3. Heat some oil in a fry pan on a medium heat.

4. Drop tablespoons of the mixture into the fry pan. Don’t overcrowd it. Cook for about five minutes a side. Cool on a wire rack while you finish making all the fritters.

5. Serve immediately.