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A recipe from Simon Hawke – Lolli Redini Restaurant


  • 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


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