SWEET CORN FRITTERS

1 cup plain flour
1 teaspoon baking powder
pinch sea salt
1/2 teaspoon smoked paprika
1 tablespoon caster sugar (optional)
2 eggs
1/2 cup milk
2 cups fresh sweet corn kernels  (or a tin)
1 medium red capsicum, finely chopped
1/2 cup spring onions, finely chopped
1/2 cup coirander, roughly chopped
4 tablespoons vegetable oil


Place the dry ingredient into a large bowl.
Make a well in the centre and whisk in eggs
and milk to a smooth, thick batter.
Fold in vegetables and herbs.
Dopr 2 tablespoons of batter per fritter onto a heated and oiled
non-stick pan and cook for about 1 minute on each side until golden.
Serve in a stack with spinach, roast tomatoe and grilled
bacon.   Serve with a spoon a creme fraiche.  (optional)

This recipe comes from the Bevan Smith's riverstone kitchen - notes book.
I also added a grated zucchini.   You could added any other vegetables.
A great way to use up some left overs.