These fritters are perfect any time of the day, store well in the fridge and can even be made in bulk and frozen for those days when you can’t be bothered leaving the house to go to the supermarket #mumlife
2 zucchini, grated (3 cups)
2 cups corn kernels
¼ cup dill, chopped
¼ cup mint, chopped
½ cup parsley, chopped
2 spring onions, finely chopped
2 ½ cups spelt flour
1 ½ teaspoons baking powder
1 teaspoon salt
1 teaspoon pepper
1 teaspoon chilli powder
150g feta, crumbled
¼ cup olive oil
In a large bowl, combine flour, baking powder, salt, chilli and seasoning. Add the zucchini, corn, herbs, spring onion and stir well.
In a separate, smaller bowl, whisk the eggs, feta and olive oil together and then pour over the dry mix.
Using a rubber spatula, incorporate the wet ingredients into the dry to create a thick batter.
Bring a non-stick pan up to medium heat. Add a little olive oil to the pan and cook the fritters in batches.