Ingredients
2 potatoes (400g)
1 carrot (150g)
2 marrows (360g) grated
125g can corn kernels, drained
1 onion, chopped
1/2 cup (75g) self-raising flour
1/2 teaspoon salt
1/4 cup chopped continental parsley
3 eggs, separated
2 tbs olive oil
Method
Peel potatoes and carrot.
Grate into a bowl.
Add marrows, corn, onion, flour, salt, parsley and egg yolks into bowl. Stir to combine.
Place egg whites into a bowl and beat until stiff peaks form.
Fold through vegetable mixture.
Heat a large pan over medium heat. Add a little oil.
Add 1/3 cup of the mixture and cook for five minutes. Cook four fritters at a time.
Turn and cook for a further 5-8 minutes. Repeat.