Gluten Free Corn Fritters
Corn fritters are an absolute favourite of mine but as they are generally made with wheat flour and contain gluten, I try to avoid them. This recipe makes delicious, fluffy corn fritters that are free of any gluten and other nasties. They are great served for breakfast, lunch or dinner.
This recipes makes about 20 fritters which is quite a lot but they are yummy heated up or eaten cold for lunch the next day. I haven’t tried freezing them but I think they would freeze quite well.
Corn Fritter Ingredients
- 1/4 cup coconut flour
- 850g raw corn kernels (cut off the cob)
- 8 eggs
- 1/2 bunch chopped coriander
- 5 spring onions, finely sliced
- 1 tsp himalyan sea salt
- freshly ground black pepper
- 1 red chilli chopped finely
Method
- In a Thermomix, food processor of blender add half of the corn and blend until it has crushed up a bit
- Add the eggs and whizz until the mixture is smooth
- Add all the other ingredient and mix until combined
- In a fry pan on medium heat, add the coconut oil or ghee and spoon in a heaped dessert spoon of the mixture per fritter
- Cooks for 2 minutes on each side until golden and cooked through
- You will need to cook in batches, so what I like to do is place the cooked fritter in a oven heated to 50 degrees to keep them warm.
Avocado, Cucumber and Tomato Salsa Ingredients
- 3 avocadoes
- 2 tomatoes
- 3 Lebanese cucumbers
- 1/2 bunch chopped coriander
- Juice of 1 lime
- Salt and pepper to taste
Method
- Cut open the avocados, remove the pip and skin and cut into chucks.
- Cut tomatoes into quarters, remove and discard seeds and slice tomato into strips.
- Cut cucumbers into quarter lengthwise, remove seeds and slice cucumbers into thin strips. Then cut these strips in 3 pieces
- Combine all ingredient together in a bowl
Serve corn fritters topped with the salsa.