Combine the grated zucchini and salt in a sieve over a bowl. Mix well and stand for 10 minutes. Press down with a wooden spoon to squeeze out as much of the liquid as possible.
Transfer prepared zucchini to a large mixing bowl. Add flour, Parmesan, corn and onion and mix well. Whisk together eggs and milk and pour into fritter mixture. Stir through until well combined.
Heat 2 tablespoons of oil in a large, non-stick frying pan over a medium low heat. Place 1/3 cup of mixture into the pan, cooking 3 at a time and spread with a spatula to form 9-10cm size fritter. Cook for about 4 mins each side or until golden brown. Drain on paper towel. Place on an oven tray in a single layer.
Repeat with remaining oil and mixture. Place fritters in the oven for 10 minutes or until cooked through.
To serve, place 2 fritters onto plates and top each with a poached egg. Serve with salad, tomato relish and lemon wedges.
Tips & Hints
You can use Greek yoghurt instead of milk.
Use a 1/3 cup measuring cup to accurately measure fritter mixture. Use the spatula or a knife to level the top.
Substitute canned corn with 1 cup frozen corn kernels. Place frozen kernels into a heatproof bowl and microwave on high for one minute or pour over boiling water and stand 1 minute. Drain well before using.
Cooked fritters can be stored in a sealed container in the refrigerator. Reheat in the microwave, in a sandwich press or add to a dry, warm frying pan.
To make this recipe more heart healthy, leave out the added salt.
