Baby Marrow & Corn Fritters

Makes 8 large or 16 small fritters

Ingredients

• 160 ml Almond Breeze Unsweetened Almond Milk
• 2 extra large eggs
• 250 ml self raising flour
• 125 ml fine cornmeal
• 15 ml cornflour
• 375 ml coarsely grated baby marrows
• 375 ml cooked corn kernels
• 3 – 4 spring onions, finely chopped
• ½ red pepper, finely chopped
• Zest of 1 lemon
• 30 ml freshly chopped coriander
• Salt and freshly ground black pepper to taste
• Oil for frying
• A few sprigs of coriander for serving

 

Guaçamole:

• 1 avocado, mashed
• A few drops lemon juice
• 15 ml Almond Breeze Unsweetened Almond Milk
• Salt and freshly ground black pepper to taste

 

Tomato Salsa:

• 1 tomato, finely chopped
• 2 spring onions, finely chopped
• 15 ml freshly chopped coriander
• Salt and freshly ground black pepper to taste

 

Instructions

• Beat together the almond milk and the eggs.
• Mix the dry ingredients together.
• Add the almond milk mixture little by little to the dry ingredients and mix until smooth and well combined.
• Add the baby marrows, corn kernels, spring onions, red pepper, lemon zest and coriander.
• Season to taste.
• Heat a little oil in a pan and drop spoonfuls of the mixture into the oil.
• Cook for about 2 minutes on each side or until golden and cooked through.
• Drain on absorbent paper.
• Serve with guaçamole and tomato salsa.
• Top with fresh coriander and serve with lemon wedges.