Corn fritters

January 18, 2017


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


1In 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.

2In a separate bowl place the flours and seasoning, then add the corn mixture and basil and stir to combine.

3Finish off by adding the eggs and milk, and stirring. Leave in the fridge for 30 minutes or so if you can.

4Heat 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.

5Serve with avocado salsa