Corn and courgette pan fritters

Ingredients

• 1 medium courgette or zucchini, about 250 g
• 150 g sweetcorn, drained from a tin or thawed from frozen
• 2 large eggs
• 90 g plain all-purpose flour, about 3/4 cup
• 1/2 teaspoon baking powder
• 50 g cheddar, grated
• 2 tablespoons milk
• 1/4 teaspoon fine salt
• 1/4 teaspoon black pepper
• 3 tablespoons neutral oil, for frying
• 120 g plain yogurt, to serve

Make it together

A grownup grates the courgette. A child can squeeze the grated vegetable in a clean towel over a bowl, then help mix the batter away from the stove. A grownup handles the hot pan and turning.

1. Coarsely grate the courgette. Put it in a clean tea towel, gather the corners, and squeeze firmly over the sink until much of the liquid has drained away.
2. Beat the eggs and milk in a large bowl. Stir in the flour, baking powder, salt, and pepper until combined.
3. Fold in the squeezed courgette, corn, and cheese. The mixture should be thick enough to sit on a spoon.
4. Heat 1 tablespoon oil in a nonstick frying pan over medium heat. Add about 3 tablespoons of batter per fritter and flatten gently into small rounds.
5. Cook for 3–4 minutes on each side, until golden, firm, and cooked through. Lower the heat if the surfaces colour too quickly.
6. Transfer to a plate. Repeat with the remaining batter, adding oil between batches.