I think I've nailed it! Zucchini and Sweet corn Fritters

Many of the local restaurants have started serving this, so I wanted to try and make them myself. I've almost got the texture right, and I think I have the proportions (trust me, there's been a lot of experimentation).

Serves 2 by themselves for a middle-large breakfast.

• 1 large zucchini (courgette) grated - you're going to want 1 1/2 to 2 cups. Don't peel it - the peel adds some nice flavour and colour. Hold it by the attachment end to grate - makes a great holder and then you just chuck it in the compost at the end.


• 2/3 cup self-raising flour


• One ear's worth of corn kernels. Best done fresh - it really makes a difference. But if you can't get a fresh ear, a small tin, drained, will work.


• 1/3 cup polenta (corn meal)


• 1 egg


• A little milk (Have 1/4 cup ready but you may not need this much


• Oil for light frying

• Grate the zucchini into a mixing bowl


• Cut the corn kernels off the cob and add them.


• Mix in the flour and the polenta, stirring until the flour coats all the zucchini


• Add the egg, and mix until incorporated


• Add a little milk, enough to make the mix into a batter but not too sloppy


• Have a medium-heat frypan ready with a little oil in it.


• Drop the batter in tablespoons to fry, flattening it a little to make a patty


• Fry until golden-brown on both sides


• Serve hot with either tomato relish, or Greek yoghurt, or whatever suits :-)

You can put in grated squash, peas, whichever. You could use buttermilk, plain flour and baking soda to make them a bit lighter (I suspect that may be what the local cafe does). They can be a breakfast by themselves or a side dish to a Complete Fryup. I like the polenta as it adds a lovely texture to them - it could be replaced with semolina if you can't have corn, or just flour if you don't.

Enjoy!