Name: Zucchini and Corn Fritters
Prep time: 15 min
Cook time: 20 min
Ingredients: 3/4 cup plain gluten free flour; 1/4 cup fine polenta; 1/4 tsp bicarb soda; 125g corn kernels; 1/2 zucchini, grated; 1 Tbsp dairy free spread, melted; 1 egg, lightly beaten; 1/2 cup Vitasoy Ricemilk Original; 1 Tbsp chopped parsley or chives; pepper to taste

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Sift flour, polenta, and bicarb soda into a large bowl
Stir in corn, zucchini, melted dairy spread, egg, Vitasoy Ricemilk Original and parsley or chives. Season with pepper. Set aside for 10 minutes
Heat a heavy based frying pan over medium heat. Spray with cooking spray. Spoon 2-3 tablespoons of batter into the pan forming small pikelets
Cook for 2-3 minutes each side, or until light brown and just cooked through. Transfer to plate, cover to keep warm. Continue until all the batter is used

Sift flour, polenta, and bicarb soda into a large bowl
Stir in corn, zucchini, melted dairy spread, egg, Vitasoy Ricemilk Original and parsley or chives. Season with pepper. Set aside for 10 minutes
Heat a heavy based frying pan over medium heat. Spray with cooking spray. Spoon 2-3 tablespoons of batter into the pan forming small pikelets
Cook for 2-3 minutes each side, or until light brown and just cooked through. Transfer to plate, cover to keep warm. Continue until all the batter is used

Sift flour, polenta, and bicarb soda into a large bowl
Stir in corn, zucchini, melted dairy spread, egg, Vitasoy Ricemilk Original and parsley or chives. Season with pepper. Set aside for 10 minutes
Heat a heavy based frying pan over medium heat. Spray with cooking spray. Spoon 2-3 tablespoons of batter into the pan forming small pikelets
Cook for 2-3 minutes each side, or until light brown and just cooked through. Transfer to plate, cover to keep warm. Continue until all the batter is used