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.
Martyna is a Polish-born Australian recipe developer and food blogger. Her creativity and passion for good food shines through in many of the delicious and easy to prepare meals which she cooks, styles and photographs for her blog, Wholesome Cook. Fresh cream-filled eclairs are her only weakness.