Zucchini, Carrot And Corn Fritters

• 2 ears corn on the cob
• 2 medium zucchini, coarsely grated
• 1 medium carrot, coarsely grated
• 2 None eggs, separated
• 1/2 cup rice flour
• 2 tbsp rice bran oil
• None None FOR THE AVOCADO AND CILANTRO SALAD
• 1 None avocado, peeled, pitted and cut into thin wedges
• 8 oz grape tomatoes, quartered
• 2 tbsp lemon juice
• 1/2 cup loosely packed fresh cilantro sprigs

1. Trim the husks and silks from the corn. Using a sharp knife, cut the kernels from cobs. Cook the corn in a small saucepan of boiling water until tender. Drain and cool.
2. Squeeze the excess moisture from the zucchini. Combine zucchini, corn, carrot, egg yolks, flour and 2 tbsp water in a medium bowl; season.
3. Beat the egg whites in a small bowl with an electric mixer until soft peaks form. Fold the egg white into the vegetable mixture. Shape the mixture into 12 fritters.
4. Heat the oil in a large nonstick skillet on medium heat. Cook the fritters, in three batches, for 2 mins each side or until browned and cooked through.
5. Meanwhile, for the avocado and cilantro salad, combine all ingredient in a bowl. Season to taste.
6. Serve the fritters with the avocado and cilantro salad.

corn, zucchini, carrot, eggs, rice flour, bran oil, cilantro salad, avocado, grape tomatoes, lemon juice, cilantro sprigs

Taken from recipes-plus.com/api/v2.0/recipes/34949 (may not work)