Zucchini, carrot & corn fritters

Fresh and healthy zucchini, carrot & corn fritters from Australian Women's Weekly.

  • 50 mins cooking
  • Serves 4
  • Print


Zucchini, carrot & corn fritters
  • 2 corn cobs (800g)
  • 2 zucchini (180g)
  • 1 carrot (120g), grated coarsely
  • 2 eggs, separated
  • 1/2 cup (90g) rice flour
  • 2 tablespoon water
  • 2 tablespoon rice bran oil
Avocado and coriander salad
  • 1 avocado (320g), cut into thin wedges
  • 250 gram grape tomatoes, quartered
  • 2 tablespoon lemon juice
  • 1/2 cup loosely packed fresh coriander sprigs


Zucchini, carrot & corn fritters
  • 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.

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