Blog
1 medium potato coarsely grated, 1 medium zucchini coarsely grated, 1 medium carrot coarsely grated, 125g can corn kernels rinsed and drained, 1/4 cup plain flour, 2 tblsps chopped fresh parsley, 1 egg lightly beaten, salt and pepper to taste, 1 tblsp vegetable oil
Squeeze excess moisture from potato, zucchini and carrot. Drain on absorbent paper. Combine all vegetables, flour, parsley, egg, salt and pepper in a large bowl. Mix well.
Drizzle oil over a heated barbeque plate (flat surface). Drop 1/4 cups of mixture onto barbeque and flatten using a spatula to form a 9cm round. Cook fritters on both sides until golden brown. Drain on paper towel.
Makes 8.
