Courgette, Carrot & Sweetcorn Fritters

Prep + cook time 50 minutes (+ cooling)
Serves 4

  • 2 sweetcorn cobs (800g)
  • 2 small courgettes (180g)
  • 1 medium carrot (120g),
  • grated coarsely
  • 2 eggs, separated
  • 90g (½ cup) rice flour
  • 2 tablespoons water
  • 2 tablespoons rice bran oil
  • avocado & coriander salad
  • 1 large avocado (320g), cut into
  • thin wedges
  • 250g grape tomatoes, quartered
  • 2 tablespoons lemon juice
  • 7.5g (½ cup) loosely packed fresh
  • coriander sprigs

1 Trim husks and silks from sweetcorn. Using a sharp knife, cut kernels from cobs. Cook sweetcorn in a small saucepan of boiling water for 8 minutes or until tender; drain, cool.

2 Coarsely grate courgette; squeeze out excess moisture. Combine courgette, sweetcorn, carrot, egg yolks, flour and the water in a medium bowl; season to taste.

3 Beat the 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 the oil in a large non-stick frying pan over medium heat; cook the 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 
Place ingredients in a small bowl; toss gently to combine. Season to taste.

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