¾ cup (105g) plain flour or gluten free plain flour
½ tsp baking powder
¼ cup (65mL) vegetable oil, for cooking
1Line a baking tray with baking paper.
2Combine the creamed corn, eggs and AdVital in a large bowl and whisk until well combined and free of lumps.
3Add in the remaining ingredients and mix well.
4Heat 1 tablespoon of the oil in a large non-stick frying pan over medium heat. Drop dessert-spoonfuls of batter into the hot oil. Cook for a few minutes, when holes appear on the surface and the bottom is golden use an egg lifter to turn the fritters. Cook for a few more minutes or until cooked through and golden on both sides.
5Transfer to the prepared baking tray, cover loosely with foil and place in a low oven to keep warm.
6Repeat with the remaining oil and batter, reheating the pan between batches.
7Serve with lemon juice or a dollop of sour cream and sweet chilli sauce.
Hints & Tips
Substitute some of the zucchini with grated carrot.