Ingredients

• 1 1/2 Cups self raising flour (sifted)
• 1 Cup milk
• 2 Eggs (lightly beaten)
• 2 Corn cobs fresh (kernels removed)
• 1 Large zucchini (grated)
• 1 Cup grated cheddar cheese
• Salt/pepper
• Olive Oil

• Smoked salmon
• Sour cream
• Rocket
• Red Onion
• Poached egg

Method

• Step 1
  Remove the right hand cooking grill and replace with a cast iron half hotplate.
• Step 2
  Preheat the barbecue with burners on high for 10 min.
• Step 3
  Place the flour, milk and eggs in a large bowl and mix with a whisk until combined. Stir in the corn, zucchini and cheese. Season with salt and pepper and mix well.
• Step 4
  Once the barbecue is preheated, turn the burners to medium.
• Step 5
  Oil the hotplate and spoon heaped tablespoons of the mixture directly on to it. Make sure a gap is left between each fritter so they do not touch. Half the mixture will make 12 fritters that fit on the hotplate all at once.
• Step 6
  Cook the fritters for 2 min a side or until they have puffed up and are golden. Serve with smoked salmon, a poached egg, topped with sour cream, rocket and red onion.