• 3 eggs 

• 2 Cobs of corn 

• 1 Small Zucchini 

• 1/2 cup cheese of choice 

• Rind of half a lemon 

• 1/2 cup fresh herbs - I use a mix of coriander, parsley & dill 

• 1 garlic clove 

• 1/2 tsp salt 

• 4-5 tbsp spelt flour*

1. Take out a large bowl and crack in the three eggs, whisking well

2.  Cut the corn from the cobs, adding it to the bowl. Grate the cheese and zucchini, squeezing out all of the juice from the zucchini before adding it to the bowl also. Finely chop the garlic clove and the mixed herbs, then add all remaining ingredients 

3. Mix well to form a batter

4. Preheat your frying pan over a medium heat and add in one tablespoon of cooking oil or fat. Dollop the batter into the pan and cook each fritter for roughly 4 minutes on each side until golden and crunch

Tips:

The flour quantity may vary slightly, start with 4 tbsp & add more if you notice liquid pooling within your batter once it sits