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1
Add the grated zucchini, carrots, 1/2 cup corn kernels, chopped cilantro, salt and pepper to a large mixing bowl. Set aside.
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2
Add the 1/2 cup chopped purple onions to a small frypan or skillet along with the 2 teaspoons of oil and one to two teaspoons of ground cumin. Stir over a medium heat until the onions have softened.
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3
Add the onions to the veges in the mixing bowl and stir to mix thoroughly.
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4
Using a smaller bowl- add the flour and the baking powder - aerate and mix using a whisk.
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5
Stir the flour into the vegetable mixture.
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6
Add two eggs and the milk to your now empty mixing bowl and whisk to combine.
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7
Add the eggs to the vegetable mixture and mix thoroughly (If the mixture is too thick- add in some extra milk or if too thin-add in some extra flour. The consistency of fritters can vary a little just depending on the moisture content of the ingredients used).
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8
Heat a large pan and add some extra oil for pan-frying the fritters. A medium high heat should be used.
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9
Drop large spoonfuls of the mixture into the hot pan. Cook fritters a few minutes each side, until nicely golden and cooked through. You may need to cook in batches- place cooked fritters into a warmed oven, cover with foil.
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10
While cooking the fritters you can put the salsa together- combine all salsa ingredients. Add salt and pepper to taste.
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11
To serve- place two or three fritters into the centre of each plate, Spoon on some bottled salsa, top with your fresh salsa and a dob of sour cream.
