Step 1

Place grated zucchini in a bowl. Sprinkle with a large pinch of sea salt flakes. Mix well and set aside for 10 minutes.

Step 2

Add corn kernels, spring onion, coriander, chilli flakes, smoked paprika, mustard, onion flakes, flour, salt and baking powder in a large bowl.

Step 3

Transfer the grated zucchini into a sieve or perforated colander. Rest it on top of a solid bowl or sink and squeeze and drain as much liquid as you can from the zucchini.

Step 4

Add the squeezed zucchini to the large bowl with all the other ingredients. Add water and mix to form a thick fritter batter.

Step 5

Heat a teaspoon of olive oil in a cast-iron frying pan on medium. Add a quarter of the batter in a 5-inch round and ½-inch high fritter into the pan. Cook each side for 4-5 minutes until golden and cooked through the middle. If starting to brown too quickly, reduce heat by a little to allow the fritter to cook through the middle.

Step 6

Repeat with the remaining batter. Cooked fritters can be eaten straight away with a relish and salad greens. The fritters keep well in the fridge for up to 2 days. They can be frozen, wrapped in baking paper and stored in freezer safe containers for up to 2 weeks.