Mix all the salsa ingredients together in a bowl.
Cover and refrigerate.
Preheat oven to 160°C.
Using your hands, squeeze out excess moisture from baby marrow.
Place in a large bowl.
Add carrot, corn, red pepper, parmesan and cheddar.
Mix until well combined.
Stir in flour and the packet contents of the KNORR Cheese & Peppercorn Sauce.
Whisk eggs, buttermilk and salt and pepper together in a jug.
Add to vegetable mixture and mix until well combined.
Heat half the oil in a large, non-stick frying pan over medium heat.
Use ¼ cup as a measuring guide for the fritters when pouring the mixture into the pan.
Cook for 4 minutes each side or until golden and firm Transfer to a wire rack and keep warm in oven while cooking remaining fritters.
Serve with salsa