- 100g/3½oz plain flour
- 1 tsp baking powder
- pinch smoked paprika
- salt and freshly ground black pepper
- 1 tbsp caster sugar
- 2 free-range eggs
- 75ml/2½fl oz milk
- 100g/3½oz courgettes, grated
- 75g/2½oz canned sweetcorn
- 6 spring onions, finely chopped
- 2 tbsp vegetable oil
- YOU CAN ADD ANYTHING SEASONAL FROM THE GARDEN INCLUDING PEAS, CHARD, BROCCOLI, SWEET POTATO
For the fritters, mix the flour, baking powder, paprika, salt and freshly ground black pepper and sugar in a bowl.
In a separate bowl, whisk the eggs and milk together.
Gradually add the egg and milk mixture to the dry ingredients, whisking constantly, to form a smooth batter.
Place the courgettes, sweetcorn and spring onions into a bowl and mix well.
Add some of the batter to the vegetable mixture – just enough to bind the vegetables together.
Heat the oil in a frying pan over a medium heat. Place a large spoonful of the fritter mixture into the pan and cook for 2-3 minutes on each side, or until golden-brown all over. Remove and drain on kitchen paper. Set aside in a warm place and repeat the process until all the fritter mixture is used up.
For the salsa, crush the olives gently with a pestle and mortar (or blend with a food processor). Place the olives into a bowl with all of the other salsa ingredients and mix well.