MAKES 6 large fritters
400 gram tin sweetcorn, drained
2 courgettes, coarsely grated
4 heaped tablespoons plain flour
pinch of smoked paprika
1 clove garlic, crushed
1-2 tablespoons olive oil
Place all the ingredients, except the olive oil, in a bowl and mix gently to combine.
Heat the oil in a frying pan over medium heat. Add a heaped tablespoon of mixture for each fritter. Let the fritters brown slowly before flipping gently. Fry until golden brown and cooked through, about 15 minutes.
Serve with creamy guacamole and crunchy cucumber sticks.
Recipe, photography and styling: Ann Ho
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