I call them zuchinni you call them courgettes!

Here in Australia where courgettes are called zucchini's, they are in great abundance in the fruit and vegetable markets but also in home gardens right now (why is that when you grown your own and of course it always coincides with a glut at the market?)

Anyway, I picked 10 zucchini's the other day and whilst I like them they can be, well let me just say, bland.

My husband loves them but really, to me, they have no flavour and need to be "worked on" to make them into something that resembles flavour.

His other favourite vegetable is corn and whilst browsing through my new favourite book (which is usually the latest one I have bought) I came across fritters using these two ingredients.

The book I am referring to is of course, Jo Seagars - It's easier than you think. Still loving the cupcakes that I made and blogged about last week and now I have tried these.

She did a similar recipe in another one of her books but with this one she is using mint and not creamed corn (although I did - truth be told).

Like most of Jo's recipes - they are easy and tasty and this is no exception.

A doddle to make ( I like the word doddle) and you get far more fritters than the recipe states (although that could be more because I used creamed corn than canned corn kernels) but the taste is what it is about and the best thing - any leftovers can be reheated and taste, I think even better.

Would you like to know the recipe?

Well here it is.....

Sweetcorn, Zucchini (Courgette) and Mint Fritters - States that it makes 8 fritters but I got 18!

1 cup milk
2 eggs
1 1/2 cups self raising flour - maybe more if too runny (umm see below the reason why)
1 cup sweetcorn (frozen or fresh or canned) but I used a 400gm can of creamed corn - which may explain why I got so many but it still worked)
2 small zucchini's (courgettes) grated - I probably used 4 - now I am working out why I got so many.....
2 tablespoons fresh chopped mint - or there about's
2 tablespoons sweet chilli sauce
Salt & pepper
Oil for frying (I used rice bran oil)
1/2 cup sour cream to serve

Whisk the milk and eggs together and then add all the other ingredients (other than the sour cream) see I told you it was easy).

Just make sure it is a medium batter consistency you don't want it terrible runny buy you don't want it stodgy either. I didn't take photos of the batter - sorry

In a teflon frying pan add a little oil - just cover the base and heat not too hot or they will burn and not be cooked (like what happens with pikelets) Try a medium heat but as I am learning in my new kitchen, cooktops vary - so you want it to cook but not sizzle madly but not sit in "cold" oil otherwise they will soak it up.

Anyway, I did a generous dessert spoon full and cooked on one side until you could see them puff up a little and brown and almost bubble through the top (like a pikelet) and then I turned them over and cooked the other side.

Once cooked place on some paper towel to soak up any extra oil and continue cooking them until all of them are made.

I did actually pop the made ones into a warm oven about 100C - again I did make more than what the recipe stated.

Once all made, serve with a bowl of sour cream and sweet chill sauce and maybe even some extra mint.

A really think this is a great end of the week, weekend meal - tasty, healthy and easy!