Method

1.Sift the combined flours and salt into a large bowl. Add the corn, carrot, zucchini and cheddar and stir to combine.

2. Whisk the egg and milk together in a jug. Add to the flour mixture and stir to combine.

3. Heat the oil in a large non-stick frypan over medium heat. Pour three 1/4-cupfuls (60ml) of mixture into the pan and cook for 2 minutes or until bubbles rise to the surface. Use a spatula to turn and cook for a further 1-2 minutes or until golden brown and cooked through. Transfer to a plate. Repeat in 3 more batches with remaining batter to make 12 fritters.

4. Serve topped with sour cream and sweet chilli sauce.