Ingredients
Method
1.
Using a sharp knife, remove corn kernels from cobs and place in a large bowl. Add sifted flour, cheese and chives. Season.
2.
In a jug, lightly whisk milk and eggs. Gradually add to dry ingredients until combined. Stir in zucchini.
3.
In a large frying pan, heat 1 tbsp oil on medium. In batches, cook ¼ cups of mixture (adding remaining oil between batches) for 2-3 minutes on each side, until golden and cooked through. Drain on paper towel.
4.
Using same pan, increase heat to high. Fry the bacon for 2-3 minutes, until crisp. Remove from pan and keep warm.
5.
In same pan, sauté mushrooms and tomatoes for 4 minutes, until mushrooms are golden and tomatoes just begin to split.
6.
Serve fritters with bacon, mushroom mixture, spinach and chutney.