A recipe from Simon Hawke – Lolli Redini Restaurant

Ingredients

• 2 corn cobs
• 3 zucchini
• 1 bunch continental parsley
• 1 Spanish onion
• 1 cup self raising flour
• 2 eggs
• 1 1/2 cup milk
• 50 gm melted butter
• 1/2 cup grated parmesan
• salt and pepper

Method

Make a batter with the flour, egg, melted butter & milk.

Add salt, pepper, parmesan, grated zucchini & corn kernels (cut off cob) plus finely diced Spanish onion and chopped continental parsley.

Rest for half hour.

In a fry pan melt a little butter & shallow fry fritters like you would pancakes then turn when golden brown.

Serve over mixed green salad leaves, with rashers of local bacon Dress with LolliRedini salad dressing.

Serves 6