Bursting with flavour, colour and health, corn fritters are the perfect way to start or finish the day. These gluten-free and dairy-free versions are a hit for anyone with allergies or intolerances looking for a tasty meal.
- 1 cob sweet corn, kernels sliced away
- 2 eggs
- ½ cup chives, sliced
- pinch salt
- 1 cup almond meal
- ⅔ cup almond milk or cow's milk
- 2 tbsp olive oil
- 1 Spanish onion, roughly chopped
- 1 tomato, roughly chopped
- ½ cup fresh coriander leaves, roughly chopped
- 1 cucumber, roughly chopped
- 1 avocado, diced
- ½ long red chilli, seeds removed, finely chopped
- ½ lemon, juiced
- 2 tbsp pepitas, pounded in mortar and pestle
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
In a bowl, combine the corn kernels, eggs, chives, salt, almond meal and milk.
Add the oil to a frypan on high heat. Using a tablespoon, shape the corn mix into a patty and place in the pan. Cook on each side for 2 minutes or until golden brown and cooked through. Remove and set aside on a plate until all fritters are cooked.
In a separate bowl, combine the onion, tomato, coriander, cucumber, avocado and chilli. Just before serving, squeeze over some lemon juice and mix through.
To serve, stack three fritters on top of each other, sandwiching the avocado salsa in between and finish with a sprinkle of pepitas.
Alternatively, you can serve them individually and top a spoonful of the salsa on each.
• Pepitas are pumpkin seeds, they add a lovely crunch to a the dish and are a hugely healthy, adding a dose of protein, as well as a rich source of minerals and vitamins.
Recipe from The Healthy Cook by Dan Churchill, with photographs by Michael Marchment.