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1.Preheat oven to 200°C.
2.Place tomatoes on an oven tray; drizzle with vinegar and 1 teaspoon of the oil. Season. Roast for 15 minutes or until tomatoes just soften.
3.Meanwhile, grate zucchini. Using a clean tea towel, squeeze excess moisture from zucchini.
4.Sift flour into a large bowl. Gradually add milk, in batches, stirring after each addition. Add ham, green onion and zucchini; stir to combine. Season.
5.Heat remaining oil in a large non-stick frying pan over medium heat. Spoon about ¼ cup of batter into pan; cook for 2½ minutes each side or until golden brown and cooked through. Repeat with remaining batter to make a total of 8 fritters.
6.Serve fritters with avocado and roasted tomatoes. Top with extra sliced green onion, if you like.
You can use your favourite dairy-free milk for this recipe or, if you don’t have a dairy allergy, use whichever milk you like. Replace the ham with frozen peas or corn for a vegetarian option.Note