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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.