Corn fritters (with whole wheat)

Weekend breakfast is the most time consuming task for me these days. More than the efforts it is the time spent in thinking about the dish to make that worries me. As a routine I start my activities by bringing out all the items in the refrigerator on the kitchen platform. Then I start  making combinations. This morning I asked DH what did he feel like eating. He said something like dosa. In my head, I thought of pancakes. You would know the duel we have if you have read about the wheat flour pancakes. As if he read my mind, he said, No Pancakes please!
I had some creamed corn which was long overdue to be used. I also remembered about the Magic mingle challenge for this month. 


This is how today's recipe was born. I ofcourse have tasted this before and it is not my invention as such.

Ingredients
3/4 cup whole wheat flour
2 tspn plain flour/ corn flour (optional if you add 1 egg)
1 tbsp Oil/ butter
1/2 cup warm milk
1 cup cream style corn
1 cup grated carrot/ zucchini/ onion
salt to taste
for serving along , salsa
1 medium tomato finely chopped
1 cucumber finely chopped
1 avocado finely chopped
a green chilli finely chopped
1 tbsp lemon juice
2 tbsp coriander
Method
1) Beat the creamed corn with milk, butter, grated carrot and salt.
2) Add the flours and mix well until it is a smooth batter.
3) Heat a pan or griddle. Brush it with enough oil.
4) Drop small spoon of mixture on the hot pan. Let it cook. Brush with oil and flip over
5) Repeat for remaining batter
6) Mix the salsa ingredients in a bowl. Season with some salt 
7) Serve the fritters with the fresh salsa.