Carrot Zucchini and Corn Fritters topped with Smoked Trout and Horseradish cream
Prep time: 
Cook time: 
Total time: 
Serves: 18
  • 1 corn cob
  • 2 small carrots (150 grams)
  • 2 small zucchinis (150 grams)
  • 2 tablespoons chopped fresh coriander leaves
  • 2 small eggs
  • ¼ teaspoon salt
  • 3-4 tablespoons brown rice flour (or just use self raising flour)
  • Extra virgin olive oil
  • Topping:
  • ½ cup Greek yoghurt
  • 1-2 teaspoons horseradish
  • 1 whole hot smoked trout, skin and bones removed
  • fresh dill, to garnish, optional
  1. Start by cooking the corn. I like to do this in the microwave with the husk on for 3 minutes. Set aside to cool.
  2. Grate carrot and zucchini and place in a large bowl.
  3. When the corn is cool enough to handle, carefully slice the kernels off the cob and add to the bowl. You should have a little over ½ a cup of kernels.
  4. Add coriander, eggs and salt and using a fork, whisk together to break up the egg.
  5. Then stir in the flour and mix well.
  6. Heat a fry pan over medium heat. When hot, add a drizzle of oil and spoonfuls of the fritter mix.
  7. Cook for 3-4 minutes, or until golden brown. Turn over and repeat on the other side.
  8. Remove and place on a plate lined with kitchen paper towel.
  9. Meanwhile, mix together yoghurt and horseradish. Set aside.
  10. When ready to serve, top with horseradish yoghurt, smoked trout and garnish with dill.
  11. Enjoy :)
Recipe by Healthy Home Cafe at