Spice up your summer holidays with zucchini, carrot and corn fritters with avocado and coriander salsa.
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1.Trim husk and silk from corn. Using a sharp knife, remove corn kernels; you need ½ cup. Cook corn in small saucepan of boiling water until tender; drain, cool.
2.Coarsely grate zucchini; squeeze out excess moisture. Peel and coarsely grate carrot. Separate egg. Combine zucchini, carrot, corn, egg yolk, flour and the water in medium bowl; season.
3.Beat egg white in small bowl with electric mixer until soft peaks form. Fold egg white into fritter mixture. Shape mixture into 6 fritters.
4.Heat oil in large frying pan; cook fritters, in batches, about 2 minutes each side or until browned and cooked through.
5.Meanwhile, make avocado and coriander salsa. Peel and seed avocado. Coarsely chop avocado and tomato; combine with juice and coriander in small bowl, season to taste.
6.Serve fritters with salsa.