2 tablespoons olive oil
125g bacon rashers, rind removed, coarsely chopped
1 onion chopped
1 small red capsicum, halved, deseeded, finely chopped
2 corn cobs, kernels removed
1 zucchini grated
115g (3/4 cup) plain flour
3 eggs, lightly whisked
1 tbs of milk
Heat 1 teaspoon of oil in a non-stick frying pan over medium heat. Cook the bacon, stirring occasionally, for 2 minutes or until lightly browned. Add onion and capsicum. Cook, stirring, for 1 minute or until capsicum is soft. Transfer to a bowl. Stir in the corn, zucchini, flour, egg and milk. Season with salt and pepper.
Heat remaining oil in a large non-stick frying pan over medium-high heat. Spoon three 1/4-cupful portions of the corn mixture into the pan. Flatten slightly. Cook for 2 minutes each side or until golden and cooked through. Repeat, in 3 more batches, with the remaining corn mixture, reheating the pan between batches.