Created by Tisme on February 3, 2018
Step 1: NOTE: Make sure the Zucchini has been grated, drained and squeezed of excess moisture.
Step 2: Heat a small non-stick fry pan over medium heat. Add a drizzle of the oil and cook the chopped onions until translucent.
Step 3: Into a a mixing bowl, combine the flour and herbs and add the egg and a little of the milk and whisk to form a smooth paste. Gradually add the remainder of the milk, whilst whisking continuously. Stir in the creamed corn, corn kernels, peas, chives, salt , pepper and drained zucchini.
Step 4: Heat a large non-stick pan over medium-high heat. Add another drizzle of the oil and spoon in 1/4 cup quantities of the mixture and flatten slightly with a spoon to form a round. Cook until moveable with an egg flip. Turn and cook on the other side until springy to the touch. Remove to a plate. Continue to cook in batches until all the mixture is used.
Step 5: Spoon your preferred topping onto fritters and serve.