Zucchini, Carrot & Corn Fritters

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.