In a large mixing bowl, lightly beat the eggs. Stir in milk then whisk in the flour and baking powder until smooth.
Add capsicum, onion, parsley, corn kernels and Cajun spice to the bowl and mix until the vegetables are evenly dispersed in the mixture. Leave mixture to rest.
In the meantime, make the salsa dip by combining the tomato, onion, parsley and lemon juice in a bowl. Set aside while you cook your fritters.
Heat enough oil in a large non-stick frying pan to thinly cover the surface over medium to high heat.
Add a large spoonful of batter to the pan and cook for 2-3 minutes on each side, or until they are cooked through. Repeat until all the mixture is cooked. You may need to add the remaining olive oil between batches.
When the corn fritters are cooked serve topped with tomato salsa.
Anna is a leading Australian Dietitian and keynote speaker who co-founded nutrition consulting company, The Biting Truth. Anna works with businesses, schools and childcares to create and implement fully tailored nutrition programs.
When you’re after that chocolatey-hit – this easy chocolate mug cake with it’s gooey flowing centre will satisfy that craving without the sugar hit. Low-carb and low calorie, this dessert is sure to please! Whip up this decadent mug cake in a matter of minutes.