Vegetable Fritters

These are a fancy little twist on your standard fritter - but you can easily leave off the topping if it's just for the kids!  I kept these in the fridge for a few days after making them and they really are a perfect snack to take along for the little ones (and I always love them too!)

Ingredients (serves 8)
12 cherry tomatoes, halved
1 medium carrot, peeled, grated
1 medium zucchini, grated
1 red capsicum, finely chopped
1/2 cup frozen corn kernels
1 tablespoon chopped fresh flat-leaf parsley leaves
1/2 cup plain flour
2 eggs, lightly beaten
1 cup Praise whole-egg mayonnaise
Vegetable oil, for shallow frying

Method
Preheat oven to 180°C/160°C fan-forced. Line a baking tray with baking paper. Arrange tomatoes, cut-side up, on tray. Season with salt and pepper. Roast for 8 to 10 minutes or until starting to collapse. Set aside.

Combine carrot, zucchini, capsicum, corn, parsley and flour in a bowl. Add egg. Stir to combine.

Heat oil in a large frying pan over medium heat. Add 1 heaped tablespoon vegetable mixture. Using a spatula, flatten slightly. Repeat to make 8 fritters. Cook for 2 minutes each side or until golden and cooked through. Transfer to a plate lined with paper towel. Repeat with remaining mixture to make 24 fritters. Cool slightly.

Place fritters on a plate. Dollop each with 1 teaspoon mayonnaise. Top with tomatoes. Serve.