Ingredients

1 zucchini grated
2 small red capsicums seeded and diced
3 corn cobs peeled
2 spring onions chopped
1/2 cup basil leaves chopped
1 cup cheddar cheese
pepper
3/4 cup Kialla Organic self raising flour
3 eggs
1/2 cup milk
olive oil or canola spray
2 Hass avocados
1 tomato diced
1 lime juiced
1/4 cup basil leaves chopped

Method

1. Put the corn cobs in a large pan of salted water and bring to the boil. Simmer gently for about 15 minutes until the corn is cooked. Drain in a colander and allow to steam dry.
2. Squeeze zucchini of excess liquid and place in a large bowl with 2/3 of the capsicum and corn, spring onions, basil and cheese. Season with pepper.
3. Sift flour over vegetables then mix to combine.
4. Pour milk into a jug, add eggs and whisk together with a fork. Add to vegetables and stir well.
5. Heat a large, non-stick frying pan over medium heat and spray liberally with oil. Drop heaped tablespoons of mixture evenly around the pan and spread using the back of the spoon. Cook for 2 minutes or until firm and golden. Flip and brown on reverse side. Transfer to a plate, keep warm and repeat with remaining mixture.
6. To make salsa, combine remaining capsicum with tomato, basil and lime in a medium bowl. Divide salad between plates and serve.
7. Enjoy!