Little Leakers
Veggie Fritters with Salsa
2 medium zucchini coarsely grated
1 small onion, finely chopped
310g can creamed corn
2 egg whites
1/4 cup chopped parsley, plus 1 TBSPN Leaves
3/4 cup plain flour
1/2 tspn baking powder
MCT Oil
1 large tomato, finely diced
125g can corn kernels drained
1/2 red onion, finely chopped
1 TBSPN lemon juice
Place zucchini, onion, creamed corn, egg whites and chopped parsley in a mixing bowl. Add
flour and baking powder; season with salt and black pepper. Stir well to combine. Cover a large
frying pan with MCT Oil, preheat over moderate heat. Using 1/4 cup of mixture for each fritter,
cook 4 at a time for 2-3 minutes each side until golden brown. For the salsa, combine tomato,
corn kernels, red onion, parsley leaves and lemon juice in a bowl. Season to taste. Serve salsa
with fritters.
1 small onion, finely chopped
310g can creamed corn
2 egg whites
1/4 cup chopped parsley, plus 1 TBSPN Leaves
3/4 cup plain flour
1/2 tspn baking powder
MCT Oil
1 large tomato, finely diced
125g can corn kernels drained
1/2 red onion, finely chopped
1 TBSPN lemon juice
Place zucchini, onion, creamed corn, egg whites and chopped parsley in a mixing bowl. Add
flour and baking powder; season with salt and black pepper. Stir well to combine. Cover a large
frying pan with MCT Oil, preheat over moderate heat. Using 1/4 cup of mixture for each fritter,
cook 4 at a time for 2-3 minutes each side until golden brown. For the salsa, combine tomato,
corn kernels, red onion, parsley leaves and lemon juice in a bowl. Season to taste. Serve salsa
with fritters.
