Try the fritters with a dipping sauce made by combining 1/2 cup natural unsweetened yoghurt, a clove of crushed garlic and a few chopped mint leaves. Servings: 4

Corn & Courgette Fritters Recipe Ingredients: 1/2 tsp Sea Salt Black Pepper, freshly ground 1 can Sweet Corn 1/2 c Flour 2 tbsp Olive Oil 2 Eggs, lightly beaten 1/2 c Chopped Parsley 1/2 c Feta, crumbled 1/2 c Chopped Mint 2 Zucchini, medium

Directions:
Grate the courgettes and place them in a colander. Sprinkle with the salt and leave to drain for 15 minutes.

Remove the kernels from the corn cob. Press the courgettes to remove any excess liquid and place them in a bowl along with the corn, parsley, mint, feta and flour.

Make a well in the centre of the mixture and add the eggs. Mix until combined. Season to taste with pepper.

Heat the oil in a frying pan over a medium heat. Place spoonfuls of batter in the pan and cook until the fritters are golden on both sides. Drain on paper towels.

Serve warm.
Serves 4 as a snack or starter.