New Carrot, Corn & Quinoa Fritters


  • 2 zucchini
  • 1-2 carrots (300g), grated
  • 1 corn cob, kernels removed
  • 1/4 cup chopped fresh coriander
  • 3 spring onions, finely chopped
  • 1/2 cup chickpea flour
  • 1 cup quinoa flakes
  • 2 tsp ground coriander
  • 4 eggs, lightly beaten
  • 1/3 cup olive oil
  • gluten-free tomato chutney, to serve


1. Grate zucchini, wrap in muslin and squeeze out excess moisture. Combine zucchini, carrot, corn, coriander and spring onions in a bowl.

2. Place chickpea flour, quinoa, ground coriander, eggs and 1/2 cup water in a bowl. Whisk to combine. Season to taste. Add batter to vegetables and mix well to combine.

3. Heat 1 tbs olive oil in a frying pan over medium heat. Add 1/3-cup measures of fritter mixture to pan. Cook 4 minutes each side and drain on paper towel. Repeat with remaining mixture. Serve with chutney.

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