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