1 small carrot
1/2 Spanish onion finely sliced
1/4 cup self-raising flour
1-2 tsp of cumin seeds
2 eggs separated
Coarsely grate zucchini and carrot a nd place in a large bowl, add onion, flour and cumin seeds and toss. Stir egg yolks through and season to taste with sea salt and freshly ground black pepper. Whisk egg whites to firm peaks and gently fold through fritter mixture. Heat olive oil in a large frying pan - put two/three full tablespoons of mixture in the pan and cook for about two minutes on either side.