Gluten and Dairy-free Corn Fritters
Adapted from Lorna Jane Clarkson's Nourish. I used coconut flour in this recipe instead of chick pea flour because that's what I had on hand. While I divided most of the ingredients by half, I added an extra egg. Love eggs. Instead of salsa, I served mine with a few "rescued" avocado wedges and shaved Manchego cheese. For a completely dairy-free version skip the Manchego in favour of grated macadamias.You could also serve these with smoked salmon or poached egg! My only other tip here would be to use a larger than you might think necessary fry pan. Otherwise flipping these slightly delicate things will be as easy as giving a labrador a bath in a tea cup.
Servings: 2
Ingredients
For the Corn Fritters:
- 1/8 cup coconut flour
- 1/8 cup white rice flour
- 1/2 tsp gluten free baking powder
- 1/2 tsp cayenne pepper
- 1/2 tsp ground cumin seeds
- pinch salt
- 1/4 cup water
- 2 eggs
- 1 ear corn kernels only
- 1/4 red capsicum diced
- 1 sprig spring onions disced finley, green
- coconut oil for frying
To serve:
- 1/2 avocado cut into wedges
- 1 branch truss tomatoes cooked under the grill for 5 minutes
- a few coriander leaves
- grated cheese or macadamia nuts
Instructions
- 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 1/4 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.
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