Comments 7

Crazy about corn (simple & delicious fritters)

It’s sad, but I’m simply mad for corn fritters.

Before I started this journey I used to make them on the weekend for breakfast with bacon, avo and haloumi as often as I could. Like most lovers of these tasty little treats, my affair started shortly after my first visit to Bills in Woollahra many years ago.

However, once gluten and dairy went out the window, I had to play maestro with my favourite recipe and develop an alternative that ticked all the boxes. I tried several types of flour and finally settled on one that brought these simple and delicious fritters back into my meal planning.

Of course, it’s my view that you need to eat these with the salsa as well, it would (almost) be a crime if you didn’t. For those of you that don’t like corn, zucchini makes a great substitute.
3 ears of organically-grown corn
1 organic capsicum, roughly chopped
3 large spring onions, finely sliced
Chopped coriander, as desired
3-4 medium sized organic or free-range eggs
3 1/2 tablespoons of buckwheat flour
A sprinkle of chilli flakes (if desired)
A pinch of sea salt and freshly ground pepper
1/8 of a teaspoon of gluten-free baking powder
Coconut oil (for cooking)

1 ripe avocado, mushed – my tip: mush the fruit with your fork while it’s still inside the skin, then scoop out
1 small lemon
A pinch of sea salt

Step 1: Cook the corn for seven minutes in a pot of boiling water
Step 2: Once cooked, cut off the kernels
Step 3: Place the kernels from two ears plus the capsicum, chilli flakes, spring onions, coriander, sea salt, pepper and eggs in to a food processor and blend on low until the ingredients are roughly chopped and mixed together
Step 4: Stir in the remaining kernels
Step 5: Stir in the flour until a batter mixture forms
Step 6: Add some coconut oil to a fry pan on high
Step 7: Spoon the mixture in to the pan and cook until golden on each side
Step 8: Mash the avocado in a bowl (or in the skin then put in a bowl)
Step 9: Cut the lemon in half and then put it in the microwave for 15 seconds – the heat helps make it nice and juicy!
Step 10: Squeeze so that you add the juice to the bowl (keeping an eye out for seeds)
Step 11: Add a pinch of salt
Step 12: Scoop the salsa on top of the fritters
Step 13: Serve immediately and go to food heavenThis recipe makes roughly 12 fritters.


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