Carrot, Corn & Quinoa Fritters


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


  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.
View Ingredients Carrot, Corn & Quinoa Fritters
View Method Carrot, Corn & Quinoa Fritters
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