2 small red capsicums, diced (put 1/3 aside for salsa)
400g can no-added-salt corn kernels, drained
2 spring onions, (including green tops),chopped
½ cup chopped basil
1 cup grated reduced-fat cheddar cheese (80g)
freshly ground black pepper, to taste
¾ cup self-raising flour
½ cup low-fat milk
olive or canola oil spray
2 avocadoes, diced
1 large tomato, diced
juice of 1 lime
¼ cup chopped basil
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.
Sift flour over vegetables then mix to combine.
Pour milk into a jug, add eggs and whisk together with a fork. Add to vegetables and stir well.
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 firm and golden. Flip and brown on reverse side for 2 minutes.
Transfer to a plate, keep warm and repeat with remaining mixture.
To make salsa, combine remaining capsicum with avocado, tomato, basil and lime in a medium-sized bowl.
Divide salsa between plates and serve with a stack of 3 fritters each.
Salsa can be made in advance, although avocado is best added just before serving.