These gluten and dairy-free Corn Fritters are an absolute breeze to make and oh so good to eat. Crispy and flavorful, perfect for summer.
By Martyna Candrick
I have slightly adapted the recipe from Lorna Jane Clarkson’s latest book, Nourish. The beautifully illustrated gluten-free and whole-food based cookbook follows the move.nourish.believe mantra and provides plenty of tips for a more active and balanced living. It’s very much in line with my own wholefood philosophy in that it’s not forceful in one way or another.
I admit I couldn’t resist and sprinkled them with some grated manchego. But you could skip that step or grate a couple of macadamias over the top instead. Nifty, huh? And these fritters? Well, they are an absolute breeze to make and a delight to eat. Seeing how easy they are to make, I wondered, why I haven’t made corn fritters before. Perhaps I was waiting for the right recipe book to get me inspired. Well done Ms Clarkson. I like it a lot!
My only 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.
- ⅛ cup coconut flour
- ⅛ cup white rice flour
- 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
- ¼ red capsicum, diced
- 1 sprig spring (green) onions, disced finley
- coconut oil for frying
- ½ avocado, cut into wedges
- 1 branch truss tomatoes, cooked under the grill for 5 minutes
- a few coriander leaves
- grated cheese or macadamia nuts
- 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.