Ingredients
Avocado and coriander salad
Method
1.Trim husks and silks from corn. Using a sharp knife, cut kernels from cobs. Cook corn in a small saucepan of boiling water until tender; drain, cool.
2.Coarsely grate zucchini; squeeze out excess moisture. Combine zucchini, corn, carrot, egg yolks, flour and the water in a medium bowl; season.
3.Beat egg whites in a small bowl with an electric mixer until soft peaks form. Fold egg white into vegetable mixture. Shape mixture into 12 fritters.
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.
5.Meanwhile, make avocado and coriander salad.
6.Serve fritters with salad. avocado & coriander salad Combine ingredients in a small bowl; season to taste.
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.
Note
