Step 1

Combine the zucchini and potato in a colander and use your hands to squeeze out the excess moisture. Transfer to a large bowl. Use a sharp knife to cut down the length of the corn, close to the core, to remove the kernels.

Step 2

Add the corn and thyme to the zucchini mixture and stir until well combined. Stir in the flour. Add the egg and stir until well combined. Season with salt and pepper.

Step 3

Heat 2 tablespoons of the oil in a large non-stick frying pan over medium heat. Spoon four 125ml (1/2-cup) portions of potato mixture into the pan. Use an egg lifter to flatten slightly. Cook for 4-5 minutes each side or until golden brown and cooked through. Transfer to a plate lined with paper towel. Cover loosely with foil. Repeat with the remaining oil and potato mixture, reheating the pan between batches.

Step 4

Divide the fritters among serving plates. Top with the rocket and serve immediately with tzatziki.