Ingredients
| 1 | Courgette |
| 1 | Red onion |
| 1 | Capsicum |
| 1 | Fennel bulb |
| 1 | Corn cob, kernels removed |
| 1 handful | Chopped fresh herbs, coriander, parsely and freshly cut chives |
| 1 tsp | Salt |
| 1 tsp | Cumin |
| 1 tsp | Ground coriander |
| ⅓ cup | Batter, recipe below (Main) |
| 1 serving | Butter, for frying |
| 1 squeeze | Lemon, for serving |
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Directions
- Cut courgette, ed onion, capsicum and fennel bulb into fine slices. Add corn kernels and coriander, parsley, and fresh cut chives. Add salt, cumin, coriander powder and fresh black pepper. Stir to combine.
- Add⅓cup of batter (see recipe above), or enough just to bind your veges together. Don't over do it, a little goes a long way. Stir to combine.
- Heat a little oil and butter in a frying pan. Fry small spoonfuls of the mix, turning when browned. Serve with a squeeze of lemon, salt and raita.
Simple fritter batter
Sift 1⅓cups flour with 1 tsp baking powder, and 1 tsp salt. Add the grated zest of a lemon, 1 beaten egg and whisk together with 1x 330ml bottle of beer to make a smooth batter. Chill.
See more of Warren's fritter recipes
