These zucchini, carrot and corn fritters make for a perfect weekend brunch or light lunch (or dinner – eat them any time of day!). We love the addition of the avocado and coriander salsa which adds a fantastic fresh element to this dish.
Looking for other fritter recipes? We’ve rounded up 20 deliciously simple fritter recipes to try.
Ingredients
Method
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.
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.
Beat egg white in small bowl with electric mixer until soft peaks form. Fold egg white into fritter mixture. Shape mixture into 6 fritters.
Heat oil in large frying pan; cook fritters, in batches, about 2 minutes each side or until browned and cooked through.
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.
Serve fritters with salsa.
We’ve specifically used fresh corn when it is in season for this recipe, but you can easily omit for (drained) canned corn kernels or frozen.
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