Zucchini, Carrot And Corn Fritters - cooking recipe

Ingredients

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

Preparation

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.
Squeeze the excess moisture from the zucchini. Combine zucchini, corn, carrot, egg yolks, flour and 2 tbsp water in a medium bowl; season.
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.
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.
Meanwhile, for the avocado and cilantro salad, combine all ingredient in a bowl. Season to taste.
Serve the fritters with the avocado and cilantro salad.