- 1 zucchini
- 1 x220g can sweetcorn kernels, drained
- 1 small carrot
- 1 small Spanish onion
- ¼ cup self-raising flour
- ½ tsp ground cumin
- ¼ tsp cinnamon
- 3 eggs, separated
- Olive oil cooking spray
- Tzasiki to serve
- Cherry tomatoes and salad greens to serve
Pre-heat oven to 150c.
Grate zucchini, carrot and onion and place in a large bowl along with the drained corn. Add flour cumin and cinnamon.
Stir egg yolks through and season to taste with freshly ground black pepper. Whisk eggwhites to firm peaks and gently fold through fritter mixture.
Spray a large frying pan with olive oil and heat over medium heat.
Place 2 tablespoonfuls of mixture into pan and cook for 2 minutes each side or until golden. Remove from pan and keep warm in oven. Repeat with remaining mix. Serve immediately with tzasiki , cherry tomatoes and mixed green leaves on the side