- Whisk together the corn, zucchini, eggs and milk. Gradually stir in the sifted flour and cumin, salt and pepper.
- Heat a little oil in a non-stick frying pan over medium heat. Using a tablespoon, place heaped spoonfuls of the mixture in the pan and cook in batches. Using a spatula, turn them once, until golden and cooked through.
- Drain on paper towel, cover and keep warm as you cook remaining fritters.
- Serve the cakes with chopped tomato, avocado, coriander leaves and sweet chili sauce.