Zucchini, Carrot & Corn Fritters
July 18, 2021
"From our Sunday newspaper The Sunday Times."
- Serving Size: 1 (339.3 g)
- Calories 594.1
- Total Fat - 30.7 g
- Saturated Fat - 11.8 g
- Cholesterol - 511.2 mg
- Sodium - 1787.4 mg
- Total Carbohydrate - 26 g
- Dietary Fiber - 3.4 g
- Sugars - 2.6 g
- Protein - 52.9 g
- Calcium - 426.7 mg
- Iron - 5.6 mg
- Vitamin C - 12.6 mg
- Thiamin - 0.3 mg
Trim husks and silks from corn and using a sharp knife, cut kernels from cobs and then cook corn in a small saucepan of boiling water until tender; drain and cool.
Coarsely grate zucchini; squeeze out excess moisture and then combine zucchini, corn, carrot, egg yolks, flour and the water in a medium bowl; season.
Beat egg whites in a small bowl with an electric mixer until soft peaks form and fold egg white into vegetable mixture and shape mixture into 12 fritters.
Heat oil in a large non-stick frying pan over medium heat; cook fritters, in three batches, for 2 minutes each side or until browned and cooked through.
Meanwhile, make avocado and coriander salad; combine ingredients in a small bowl and season to taste.
Serve fritters with avocado and coriander salad.
NOTE - These gluten-free vegetable fritters are designed to be eaten for breakfast or brunch, but may be enjoyed as a snack at anytime of the day. serving suggestion - serve with Greek-style yoghurt, drizzled with a little extra virgin olive oil.
Tips & Variations
No special items needed.