Corn & Zucchini Fritters

Method

1. Place the grated zucchini in a colander and sprinkle with ½ tsp sea salt. Leave to sit for 10 minutes.
2. Place half of the corn kernels in a large mixing bowl with the eggs. Use a stick blender to blend until smooth. You can also use a blender or food processor.
3. Add the onion, chives, sweet paprika, lime zest and remaining corn kernels to the bowl and stir. Season with sea salt and black pepper. Use your hands to squeeze as much liquid out of the zucchini as possible, then add the zucchini to the mixing bowl with the almond meal and buckwheat flour. Stir to combine.
4. Heat 2 tsp of extra virgin olive oil in a non-stick fry pan over a medium heat. Use a 1/3 cup measuring scoop to measure out even amounts of batter and cook the fritters in batches for 3-4 minutes on each side, or until golden. Add a little extra olive oil to the pan between batches to ensure the fritters are golden and don’t stick.
5. Whilst the fritters are cooking, make the salsa by combining all of the ingredients in a small mixing bowl. Season to taste with sea salt and black pepper.
6. Serve the fritters topped with the salsa and some fresh rocket.
7. Keep any leftovers stored in an airtight container in the fridge for 3 days. Reheat before serving.