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AuthorJanella
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'Corn Fritters with Avocado Salsa' . 

These deliciously healthy fritters are gluten free, dairy free and vegetarian.

Recipe for both in my first cookbook 'Eating For The Seasons' (2011).

Yields1 Serving
 1 tbls olive or rice bran oil
 1 small onion, diced
 1 tbls coriander stems, finely chopped
 1 clove garlic, crushed
 2 corn cobs, kernels removed
 ½ cup each of rice flour and maize flour or besan (chick pea) flour
 1 tsp sea salt (or to taste)
 1 tsp cracked pepper
 4 organic eggs
 1/2 cup organic soy, rice or oat milk
 1 cup basil leaves, shredded
 2 tbls rice bran or olive oil
 1 lime, quartered
 ½ avocado, sliced
1

In a heavy based pan sauté your onions and coriander stems in the oil over a medium heat until translucent. Now add the garlic and corn and stir for a few seconds. Remove from the heat and set aside.

2

In a separate bowl place the flours and seasoning, then add the corn mixture and basil and stir to combine.

3

Finish off by adding the eggs and milk, and stirring. Leave in the fridge for 30 minutes or so if you can.

4

Heat a large, heavy based pan with the oil. Pour about ½ cup batter into the pan and let them cook gently. Allow to turn golden brown then flip. Drain on a kitchen towel. They need more time than other fritters as these whole flours take longer to cook than refined white flour.

5

Serve with avocado salsa

Ingredients

 1 tbls olive or rice bran oil
 1 small onion, diced
 1 tbls coriander stems, finely chopped
 1 clove garlic, crushed
 2 corn cobs, kernels removed
 ½ cup each of rice flour and maize flour or besan (chick pea) flour
 1 tsp sea salt (or to taste)
 1 tsp cracked pepper
 4 organic eggs
 1/2 cup organic soy, rice or oat milk
 1 cup basil leaves, shredded
 2 tbls rice bran or olive oil
 1 lime, quartered
 ½ avocado, sliced

Directions

1

In a heavy based pan sauté your onions and coriander stems in the oil over a medium heat until translucent. Now add the garlic and corn and stir for a few seconds. Remove from the heat and set aside.

2

In a separate bowl place the flours and seasoning, then add the corn mixture and basil and stir to combine.

3

Finish off by adding the eggs and milk, and stirring. Leave in the fridge for 30 minutes or so if you can.

4

Heat a large, heavy based pan with the oil. Pour about ½ cup batter into the pan and let them cook gently. Allow to turn golden brown then flip. Drain on a kitchen towel. They need more time than other fritters as these whole flours take longer to cook than refined white flour.

5

Serve with avocado salsa

Corn fritters
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