Name: Crispy Corn Fritters with Coconut Flour
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 0.125 cups (30 ml) coconut flour; 0.125 cups (30 ml) white rice flour; 0.5 tsp gluten-free baking powder; 0.5 tsp cayenne pepper; 0.5 tsp ground cumin seeds; pinch salt; 0.25 cups (60 ml) water; 2 eggs; 1 ear corn, kernels only; 0.25 cups (60 ml) red capsicum, diced; 1 sprig spring (green) onions, disced finley; coconut oil for frying; 0.5 cups (118 ml) avocado, cut into wedges; 1 branch truss tomatoes, cooked under the grill for 5 minutes; a few coriander leaves; grated cheese or macadamia nuts

Description

Sweet corn fritters made with coconut flour for a gluten-free twist. Serve with avocado and Manchego, or go dairy-free with macadamias!

Ingredients

Units

0.125 cups (30 ml) coconut flour
0.125 cups (30 ml) white rice flour
0.5 tsp gluten-free baking powder
0.5 tsp cayenne pepper
0.5 tsp ground cumin seeds
pinch salt
0.25 cups (60 ml) water
2 eggs
1 ear corn, kernels only
0.25 cups (60 ml) red capsicum, diced
1 sprig spring (green) onions, disced finley
coconut oil for frying
0.5 cups (118 ml) 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, whisk together water and eggs until well combined.
Pour the egg mixture into the flour bowl and mix well. Add corn, chopped capsicum, and spring onions. Mix well.
Heat about 2 tablespoons of coconut oil in a large skillet over medium heat (approximately 300°F/150°C).
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 2-3 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 airtight container in the fridge for up to 2 days.

Notes

For extra crispy fritters, ensure the batter isn’t too wet; add more coconut flour if needed.
Feel free to experiment with other vegetables like zucchini or bell peppers in place of the red capsicum.
Reheat leftover fritters in a dry skillet over medium heat for optimal texture restoration.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Side Dish
Method: Pan-Frying
Cuisine: American

Nutrition

Serving Size: 1/4 of recipe
Calories: 250
Sugar: 5
Sodium: 200
Fat: 15
Saturated Fat: 8
Unsaturated Fat: 5
Carbohydrates: 25
Fiber: 3
Protein: 7
Cholesterol: 100