Zucchini and Feta Fritters with Corn Salsa

I love this corn salsa - it's such a healthy, fresh taste, and the lime really gives it a nice Creole kinda kick!

Zucchini and Feta Fritters with Corn Salsa

Fritters

1 zucchini, grated
1 cup self-raising flour, sifted
1/2 cup milk
2 eggs, lightly beaten
1 tablespoon dried chilli flakes (or more to taste)
1/2 teaspoon cumin
1/2 teaspoon coriander
100 grams feta cheese, crumbled


1 - Mix all the ingredients in a large bowl with a fork, so that no flour lumps remain.

2 - Heat a fry pan over a medium high heat. Drop a soup spoon's worth of batter into the pan, then spread them out a bit to flattened them. Cook for 2ish minutes, or until you see the bubbles begin to form, then flip them over and cook for another couple of minutes. Remover, then cover to keep warm until all the batter is gone.


Corn Salsa

2 ripe tomatoes, core removed and roughly diced
1/2 red onion, finely chopped
1 can corn kernals, drained well
juice of one lime
1 teaspooon of the best olive oil you possess
coriander leaves, to serve

1 - Add all the ingredients together, and mix well, so the juice intermingle. Just before serving, top with coriander leaves.