Zucchini and Corn Breakfast Fritters

Ingredients

• 2 medium zucchini, coarsely grated
• 150 g sweetcorn kernels
• 2 eggs
• 70 g plain flour
• 2 scallions, sliced
• 2 tbsp olive oil
• 150 g plain yogurt
• 1 tbsp chopped dill
• 1/2 tsp salt

Step-by-Step Instructions

1. 1

   Toss grated zucchini with half the salt and leave in a colander for 10 minutes. Squeeze very firmly in a clean towel.

2. 2

   Mix zucchini, corn, eggs, flour, and scallions until a thick batter forms.

3. 3

   Combine yogurt, dill, and the remaining salt in a separate bowl.

4. 4

   Heat a thin layer of oil in a wide pan. Spoon in small mounds, flatten gently, and cook for 3 minutes per side.

5. 5

   Drain briefly on a rack and serve hot with the dill yogurt.