Remove the right hand cooking grill and replace with a cast iron half hotplate.
Preheat the barbecue with burners on high for 10 min.
Place the flour, milk and eggs in a large bowl and mix with a whisk until combined.
Stir in the corn, zucchini and cheese. Season with salt and pepper and mix well.
Once the barbecue is preheated, turn the burners to medium.
Oil the hotplate and spoon heaped tablespoons of the mixture directly on to it. Make sure a gap is left between each fritter so they do not touch.
Half the mixture will make 12 fritters that fit on the hotplate all at once.
Cook the fritters for 2 min a side or until they have puffed up and are golden.
Serve with smoked salmon, a poached egg, topped with sour cream, rocket and red onion.