Zucchini and corn fritters

Method

1. Squeeze zucchini of excess liquid and place in a large bowl with 2/3 of the capsicum and the corn, spring onions, basil and cheese. Season with pepper.
2. Sift flour over vegetables then mix to combine.
3. Pour milk into a jug, add eggs and whisk together with a fork. Add to vegetables and stir well.
4. Heat a large non-stick frypan over medium heat and spray liberally with oil. Drop heaped tablespoons of mixture evenly spread around the pan and spread using the back of a spoon to 8cm diameter. Cook for 2 minutes or until firm and golden. Flip and brown on reverse side for 2 minutes.
5. Transfer to a plate, keep warm and repeat cooking process with remaining mixture.
6. To make salsa, combine remaining capsicum with avocado, tomato, basil and lime in a medium-sized bowl.
7. Divide salsa between plates and serve with a stack of 3 fritters each.
   

   Hint

   Salsa can be made in advance, although avocado is best added just before serving.