Corn Fritters

(Gluten Free, Dairy Free, Meat Free | Paleo-Friendly) In London these days, I feel like corn fritters are ‘cool.’ I wasn’t sure how I felt about them until I went ahead and just tried them. Well, I got a taste and now I’m fully on the bandwagon! It’s like a savory pancake with the added bonus of sneaking a veggie into your breakfast. I can see what all the hype is about.

Ingredients
  • 15 g (⅛ cup) coconut flour
  • 15 g (⅛ cup) white rice flour (I didn’t have separate coconut and white rice flours so I just used 30g (1/4 cup) of a gluten-free flour blend)
  • ½ tsp gluten-free baking powder
  • ½ tsp cayenne pepper
  • ½ tsp ground cumin seeds
  • pinch salt
  • ¼ cup water
  • 2 eggs
  • 1 ear corn, kernels only (I just used a can of corn)
  • ¼ red capsicum (bell pepper), diced
  • 1 sprig spring (green) onions, diced
  • coconut oil for frying
Instructions
  1. Sift flours and spices into a medium bowl. In a separate bowl or jug whisk together water and eggs until well combined.
  2. Pour egg mixture into the flour bowl and mix well to combine. Add corn, chopped capsicum and spring onions. Mix well.
  3. Heat about 2 tablespoons coconut oil in a large skillet over medium heat. Using a ¼ cup spring-loaded ice cream scoop or spoon, ladle the batter into the hot oil, flattening out into rounds. Cook for 2-3 minutes on each side. Flip carefully and cook for another 2 or so minutes, or until browned.
  4. Serve hot (or cold) with roasted tomatoes, avocado wedges, coriander leaves and a little grated cheese or macadamia nuts.
  5. Store leftover fritters in an air-tight container in the fridge for upto 2 days.

Serves 2

Source | Martyna Angell, ‘The Wholesome Cook’

To serve:
  • ½ avocado, cut into wedges
  • Add your favorite protein (smoked salmon, bacon, etc.)
  • Add a poached egg for added ‘coolness’
  • Add some salsa if you have any hanging about
  • 1 branch truss tomatoes, cooked under the grill for 5 minutes
  • A few coriander leaves
  • Grated cheese or macadamia nuts

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