In a large bowl, stir together the flour, buckwheat flour, baking powder, salt, and pepper.
Place zucchini and corn in a food processor. Add the eggs, milk and oil and blend until smooth.
Whisk wet ingredients into dry ingredients and blend until a smooth consistency.
Add the cheese.
Warm oil in a frying pan over medium-high heat. Drop batter by the tablespoonful into the hot oil. Fry until crisp and brown, turning once with tongs. Remove to paper towels.
TO SERVE:
Serve for the kiddies as it is.
Adults might prefer to eat it with a dollop of yoghurt, sliced jalapeno and coriander.
Notes*
If I have leftover pieces of carrot or spinach I like to get rid of, I use it as a substitution for some of the zucchini.
