1 small zucchini
1/2 teaspoon olive oil
1 small carrot
1/2 cup fresh, frozen, or canned corn kernels
11/2 cup self-raising flour
1 1/4 cups buttermilk
1/2 cup grated tasty cheese
1 teaspoon of basil (freshly chopped or flakes)
Prepare the ingredients by coarsely grate the zucchini and carrot. Drain the corn kernels if using the tinned variety.
Use your hands to gently squeeze any excess moisture from the zucchini pieces.
Over medium-high heat, heat oil in a frying pan. Pour in the zucchini, carrot and corn and cook for about 2-3 minutes, stirring constantly, until the zucchini, carrot and cork are softened. Allow these to cool for about 5 minutes, then pour the vegetables into a mixing bowl.
Add the grated cheese and basil and stir to combine.
Whisk the buttermilk and egg together in a separate bowl. Add the flour and whisk well. Pour this over the zucchini mixture and stir to combine.
Heat oil or canola spray in a frying pan. Place 1 heaped tablespoon of zucchini mixture onto the pan to form a pikelet. Cook 3 or 4 pikelets at a time.
Cook each batch of pikelet for 4-5 minutes (until bubbles appear on the surface) on one side, then flip each one over to cook the other side for a further 4-5 minutes.
Remove from the pan and allow to cool on a wire rack while cooking the remaining zucchini mixture into pikelets.
Once cooled, pop some pikelets in a snap lock bag or cling wrap to take to school, or store in an airtight container for an after school snack.