These tasty and wholesome fritters are filling without being heavy. Delicious as a light dinner and leftovers make an excellent lunch. Perfect with a green salad or paired with poached eggs.
INGREDIENTS
1 x 400 gram tin of sweet corn kernels
3 free range eggs, lightly beaten
1 clove garlic, finely diced
1 teaspoon ground cumin
1/4 cup tapioca flour
1/4 cup brown rice flour
80 - 100 grams feta (I used goat's feta)
1 spring onion, sliced into fine rings
generous pinch cayenne pepper
1 teaspoon gluten free baking powder
sea salt & cracked black pepper
Oil for sautéing, I used ghee
To serve: lemon wedges, relish and a green salad
METHOD
Combine all ingredients in a large bowl and mix until well combined. Heat oil in a sauté pan over a medium heat. Sauté heaped dessertspoons of batter for 2-3 minutes on each side until golden brown.
Can be served immediately or at room temperature.
Serve with a wedge of lemon, relish on the side and a crisp green salad to make a complete meal.
Leftovers will keep for two days covered in the fridge. Can be frozen for up to two months. Makes 12-15 fritters.
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Issue #123
Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!