50 g butter, melted  (1.5 ounces)

½ cup milk

¾ cup plain flour

2 eggs, beaten lightly

210g can creamed corn (7.5 ounces)

1 medium zucchini grated coarsely

1 medium carrot grated coarsely

½ teaspoon of cumin (optional)

Vegetable oil for shallow-frying.

COMBINE butter, milk, flour, egg and cumin in medium bowl. Mix until smooth.

Add creamed corn, carrot and zucchini.  Mix well.

HEAT oil in frying pan, cook heaped tablespoons of batter for about 2 minutes

Each side or until browned both sides and thoroughly cooked.