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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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.