• Start with placing the grated carrot and zucchini on paper towel or a clean tea towel and press to absorb any excess moisture.
• Place the grated veggies, corn, garlic, parmesan, cumin, paprika and seasoning in a large bowl. Mix well so the veggies and spices are well distributed.
• Add the flour and baking powder and mix well so the flour coats the vegetables. Add the two eggs and mix to form a very thick batter.
• Place the olive oil into a pan and heat over a medium heat. Place about a quarter cup of batter in the hot oil and flatten slightly. Take care not to overcrowd the pan or it can become difficult to flip them.
• Cook until golden brown on each side.

Thermomix

• Place the parmesan cheese and garlic cloves in the TMX bowl. Grind 10 seconds, speed 9. Set aside.
• Place the roughly chopped zucchini and carrot in the bowl. Grate approx 5 seconds, speed 5 until small but not too fine, you still want some texture to the veggies. Keep the MC off so you can watch the veggies as they are grated. Tip out onto a clean tea towel and wring to squeeze out moisture.
• Tip parmesan and garlic back into the mixing bowl. Add the grated veggies, corn, cumin, paprika and seasoning. Mix on Reverse, 10 seconds, speed 3, or until well combined.
• Add the flour and baking powder, mix on Reverse, 10 seconds, speed 3. Add eggs and mix on Reverse, 10-20 seconds, speed 3, to form a thick batter.
• Place the olive oil into a pan and heat over a medium heat. Place about a quarter cup of batter in the hot oil and flatten slightly. Take care not to overcrowd the pan or it can become difficult to flip them.
• Cook until golden brown on each side.

Serve

• Serve with greens, natural yoghurt and sweet chilli sauce.

Make-ahead

• Re-heat in a sandwich press or pan over a low heat until just hot.

Store

• Store in an airtight container in the fridge or freezer. Separate the fritters with pieces of baking paper.