Name: Fun Veggie Fritters
Prep time: 15 min
Cook time: 15 min
Ingredients: 1 medium zucchini; 1 carrot; 1 small red onion; 1 x 310g can sweet corn kernels, drained; 1/4 cup wholemeal self raising flour; 1/2 tsp ground cumin; Pinch of cinnamon; 3 eggs, separated; Spray olive oil; Tzatziki to serve; Cherry tomatoes and salad greens to serve

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Preheat oven to 150°C and line a baking tray with baking paper
Grate zucchini, carrot and onion into a large bowl. Add drained corn, flour, cumin and cinnamon and mix well
Whisk egg yolks together and fold through batter. Season with freshly ground black pepper
Whisk the egg whites until firm peaks form and gently fold through the vegetable batter
Spray a large non-stick frying pan with olive oil and heat over medium heat
Spoon two tablespoons of the mixture into the pan and cook for two minutes on each side, or until golden brown. Repeat with remaining batter
Remove the fritters from the pan and place onto prepared baking tray. Keep warm in the oven while cooking the remaining fritters
Serve with tzatziki, cherry tomatoes and mixed green leaves

Preheat oven to 150°C and line a baking tray with baking paper
Grate zucchini, carrot and onion into a large bowl. Add drained corn, flour, cumin and cinnamon and mix well
Whisk egg yolks together and fold through batter. Season with freshly ground black pepper
Whisk the egg whites until firm peaks form and gently fold through the vegetable batter
Spray a large non-stick frying pan with olive oil and heat over medium heat
Spoon two tablespoons of the mixture into the pan and cook for two minutes on each side, or until golden brown. Repeat with remaining batter
Remove the fritters from the pan and place onto prepared baking tray. Keep warm in the oven while cooking the remaining fritters
Serve with tzatziki, cherry tomatoes and mixed green leaves

Preheat oven to 150°C and line a baking tray with baking paper
Grate zucchini, carrot and onion into a large bowl. Add drained corn, flour, cumin and cinnamon and mix well
Whisk egg yolks together and fold through batter. Season with freshly ground black pepper
Whisk the egg whites until firm peaks form and gently fold through the vegetable batter
Spray a large non-stick frying pan with olive oil and heat over medium heat
Spoon two tablespoons of the mixture into the pan and cook for two minutes on each side, or until golden brown. Repeat with remaining batter
Remove the fritters from the pan and place onto prepared baking tray. Keep warm in the oven while cooking the remaining fritters
Serve with tzatziki, cherry tomatoes and mixed green leaves