Vegetable fritters with broccoli, corn and cheese

Ingredients for 2 servings:

• 75 g flour
• 1 pinch of baking powder
• lemon zest
• 1 egg(s)
• 80 ml milk
• some salt and pepper, freshly ground
• 150 g broccoli
• 150 g corn kernels (can)
• 100 g cheese
• 2 tbsp chives or spring onion greens
• Oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Wash the broccoli and peel the stalks. Cut 150g into large pieces and chop finely in a food processor. Grate the cheese and finely chop the chives or onion greens. Drain the corn kernels in a sieve. In a bowl, mix the flour with the baking powder. Grate a little lemon zest over the mixture and mix it into the flour. Add the egg and milk and whisk until smooth. Season with salt and pepper. Add the broccoli, grated cheese, corn kernels, and chives or onion greens and mix everything well. Fry the batter in 2-3 batches to make about 10-12 fritters. To do this, heat a little oil in a non-stick pan. Add a heaped tablespoon of batter to the pan for each fritter and use the back of a spoon to form fritters about the thickness of a finger. Fry the fritters over medium-high heat for about 2-3 minutes, until browned on the bottom and almost set on top. Then flip them with a spatula and brown the other side. Place the finished fritters on a plate lined with kitchen paper. This serves enough for 2-3 people as a main course, depending on your appetite. Serve with herb curd cheese or sour cream and avocado.