Gluten Free Sweetcorn Fritters
This is a wonderful recipe I had published in my very first book around 12 years ago. It’s a quick and simple healthy meal that I love making at home. These fritters marry perfectly with fresh tomato salsa and smashed avocado scented with jalapeño and freshly squeezed limes. The secret to making them so very delicious is to use fresh corn and not the frozen variety. It’s also important not to rush the process of cooking them. I like to do a test fritter just to make sure it cooks properly in the pan – I taste and adjust where necessary. It’s important that the heat is lovely and gentle which makes sure your fritter won’t burn and it cooks gently through the middle.
WHAT’S GREAT ABOUT ITt:
Juicy, colourful corn is a good source of vitamin C, fibre, thiamine (vitamin B1), pantothenic acid (vitamin B5) and folate. Corn contains a variety of free radical fighting carotenoids including lutein and zeaxathin, which help to protect against eye disease and cancer. Capsicums are available in a range of vibrant colours, which all contain the natural painkiller capsaicin, clinically proven to be useful against arthritic pain. Capsicums are an awesome source of beta-carotene, vitamin C, B6, E and potassium. Coconut flour is gluten free and nut free so it’s kind to sensitive digestive systems. Coconut flour also doesn’t give you that high blood sugar / insulin spike that you can often get with refined white flours so it’s perfect for this recipe.
500 g raw sweet corn kernels – about 3 ears of corn
1 red capsicum, finely chopped
1 bunch coriander, chopped
4 spring onions, finely sliced
Pinch of sea salt and freshly ground pepper
4 organic eggs
2 generous tablespoons coconut flour (see notes for alternatives)
Combine half of the sweet corn kernels into a food processor or high performance blender like a Vitamix with the eggs, salt and pepper.
Process for 1 minute or until the corn has broken up and forms a batter with the eggs.
Spoon sweetcorn puree into a bowl.
Fold in the rest of the corn kernels, coriander, capsicum, spring onion and coconut flour to form a batter. Adjust to your consistency and taste.
Heat 2 tablespoons olive oil, ghee or coconut oil in a frying pan over a gentle heat.
Drop 2 tablespoons of mixture per fritter into the pan and cook in small batches for 4 minutes each side or until firm and golden.
Be Gentle and patient for them to cook through properly.
Serve with leafy greens, smashed avocado and tomato salsa.
Makes 8 fritters.
Serve with smashed avocado and tomato salsa.
Serve with a splash of home-made Sweet Chilli Sauce.
Perfect to throw into lunch boxes and served along side a crisp coleslaw made with pineapple, cashew nuts and coconut lime dressing.
Brown rice flour, millet flour, almond flour or my natural pea protein can be used in place of coconut flour and it also pumps up the protein which I love. Use 2 – 4 tablespoons and adjust consistency where necessary.