(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.
- 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
- Sift flours and spices into a medium bowl. In a separate bowl or jug whisk together water and eggs until well combined.
- Pour egg mixture into the flour bowl and mix well to combine. Add corn, chopped capsicum and spring onions. Mix well.
- 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.
- Serve hot (or cold) with roasted tomatoes, avocado wedges, coriander leaves and a little grated cheese or macadamia nuts.
- Store leftover fritters in an air-tight container in the fridge for upto 2 days.
Source | Martyna Angell, ‘The Wholesome Cook’
- 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