Recipe

Zucchini, carrot and corn fritters with avocado and coriander salsa

Fresh, hot fritters just can't be beaten.

  • 25 mins cooking
  • Serves 2
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Spice up your summer holidays with zucchini, carrot and corn fritters with avocado and coriander salsa.
Looking for more fritters recipes?

Ingredients

Zucchini, carrot and corn fritters with avocado and coriander salsa
  • 1 corn cob (400g)
  • 1 zucchini (90g)
  • 1 carrot (120g)
  • 1 egg
  • 1/4 cup (45g) rice flour
  • 2 tablespoon water
  • 1 tablespoon rice bran oil
  • 1/2 avocado (125g)
  • 1 tomato (90g)
  • 1 tablespoon lemon juice
  • 2 tablespoon finely chopped fresh coriander

Method

Zucchini, carrot and corn fritters with avocado and coriander salsa
  • 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.

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