FILL ‘EM UP FRITTERS INGREDIENTS:2 large or 3-4 small Zucchini/Courgettes2 large or 3-4 small Carrots1 cup of frozen Peas & Corn Kernels – Can use fresh, frozen or canned and can opt for either or both peas & corn200g Halloumi cheese (you could substitute for feta, goats or any semi hard cheese) cut into small cubes2-3 chopped spring onions1 1/4 cups Flour (you can use any other flour you prefer except coconut flour. I’ve used besan/chick pea flour in the past for a tasty gluten free option) 2 tsp baking powder 4 eggsHerbs to taste (I used thyme and parsley but just use whatever you have in the garden/fridge/pantry)A good grind of pepperOlive Oil or any frying oil. METHOD:Grate the zucchini and carrot directly into a colander. Sprinkle with salt and leave rest for 10 minutes.  Then squeeze out extra moisture by applying a bit of pressure as you compact it with your hands and letting the moisture come out into the sink beneath the colander. Tip the mix into a clean dry tea towel and squeeze the rest of the moisture out into the sink.Tip the tea towel mix into in a large dry  mixing bowl. Add the rest of the Ingredients (except frying oil) and mix with large spoon until well combined. Heat oil in non-stick frying pan on medium heat.  Place a tablespoon or so of the fritter mixture in the pan and flatten with the back of spoon.  Repeat with the remaining mixture, cooking in batches without overcrowding the pan (4 fritters each batch is usually about right).  Cook for 3-4 minutes each side until golden and crispy.  Transfer to a plate lined with paper towel. Best served immediately with a dollop of tzaztiki (yogurt sauce.) They are also yummy with a bit of chipotle mayo or any hot sauce if you’re that way inclined. My kids also love to dip them in a bit of tomato sauce... yummy 😋IN THE FRIDGE:Store fritters in an airtight container in the fridge for up to 3 days.  IN THE FREEZER:Freeze in freezer bags or airtight container and store for up to 1 month.