Zucchini, Carrot & Corn Fritters

4
Servings
30m
Prep Time
15m
Cook Time
45m
Ready In


"From our Sunday newspaper The Sunday Times."

Original recipe yields 4 servings
OK

Nutritional

  • 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

Step 1

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.

Step 2

Coarsely grate zucchini; squeeze out excess moisture and then combine zucchini, corn, carrot, egg yolks, flour and the water in a medium bowl; season.

Step 3

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.

Step 4

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.

Step 5

Meanwhile, make avocado and coriander salad; combine ingredients in a small bowl and season to taste.

Step 6

Serve fritters with avocado and coriander salad.

Step 7

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.

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