Courgette, carrot and corn fritters
2 corn cobs (800g)
2 small courgettes (180g)
1 medium carrot (120g), grated coarsely
2 eggs, separated
½ cup (90g) rice flour
2 tbsp water
2 tbsp rice bran oil
For avocado and coriander salad, mix:
1 large avocado (320g), cut into wedges
250g truss cherry tomatoes, quartered
2 tbsp lemon juice
½ cup loosely packed fresh coriander sprigs
Salt and pepper, to taste
Trim husks and silks from corn.
Using a sharp knife, cut kernels from cobs.
Cook kernels in a small saucepan of boiling water until tender; drain.
Coarsely grate courgette; squeeze out excess moisture.
Place courgette and corn in a medium bowl with carrot, egg yolks, flour and the water; mix well to combine.
Beat egg whites in a small bowl with an electric mixer until soft peaks from.
Fold egg white into vegetable mixture.
Shape mixture into 12 fritters.
Heat oil in a large non-stick frying pan over medium heat; cook fritters, in three batches for 2 mins each side or until browned and cooked through.
Serve fritters with avocado and coriander salad.
Combine ingredients in a small bowl; season to taste.
These gluten-free vegetable fritters are great for a portable lunch, but are also ideal for breakfast, brunch or at any time of the day.
Serve with Greek-style yogurt, drizzled with little olive oil.