Ingredients:
1 (310 g) cans whole sweet corn
1 zucchini, grated ( about 150g)
1 small onions, very finely chopped
1 small red peppers, very finely diced
2 tablespoons pine nuts, toasted ( I use a dry pan and shake them over a low heat until they begin to go golden)
2 tablespoons finely chopped fresh mint
3/4 cup all-purpose flour
2 eggs
plenty fresh ground black pepper
salt
1/4 cup vegetable oil
1 teaspoon cumin seeds, toasted, then lightly crushed ( I do these in a dry pan, over low heat for a couple of minutes, until they release their fragrance)
200 ml natural yoghurt
2 tablespoons chopped fresh mint
1 pinch red chili powder (optional)
Directions:
Mix all the fritter ingredients together in a large bowl.
Heat the oil in a large pan over medium to hot heat.
Drop heaped tablespoons of mixture into the hot oil, and flatten the fritters a little.
Cook for about 5 minutes, then turn over carefully and repeat for a further 5 minutes or until cooked through.
Drain on absorbent paper, and keep them warm whilst you cook any remaining fritters.
Serve with the minted yoghurt on the side.
MINTED YOGHURT: Mix all the ingredients together and serve in a small bowl alongside the fritters.
Servings: 4
Time preparation: 15 min.
Time total: 25 min.