Courgette, carrot and corn fritters

Prep 0 h : 15 m
Cook 0 h : 15 m


  • 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.