Corn and zucchini fritters with skyr and cherry tomatoes

Ingredients

For 1 serving

• Canned sweetcorn100 g
• Zucchini100 g
• All-purpose flour40 g
• Eggs1
• Egg whites60 g
• Extra virgin olive oil2 teaspoons
• Skyr100 g
• Chives3 g
• Cherry tomatoes100 g
• Saltto taste

Contains: gluten, lactose, eggs,

In season: June – September

Method

1. Wash and trim the courgettes, coarsely grate them and squeeze them well with your hands; drain and rinse the sweetcorn.
2. In a bowl beat the egg with the egg whites and a pinch of salt, add the flour and whisk until smooth; stir in the sweetcorn and courgettes.
3. Heat a non-stick pan over medium heat and grease it with half the extra virgin olive oil. Drop in spoonfuls of batter, spreading them a little, and cook for 3 minutes per side, until puffed and golden; continue with the remaining oil and batter.
4. Meanwhile mix the skyr with the chopped chives and a pinch of salt; wash the cherry tomatoes, halve them and salt them.
5. Serve the hot fritters with the chive skyr and the tomatoes.