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Sweetcorn Fritters with avocado salsa

  • February 17, 2015
  • By Carly Neave

Screen shot 2015-02-17 at 08.54.20

I first tried sweetcorn fritters with smoked mackerel pate in a Dubai-based cafe called Tom & Serge. It was divine. Second time I tried them was with my sister in London when they came out as large deep fried balls of sweetcorn batter – not so divine. I decided to give it shot and aim to get closer to the first batch whilst making them healthy and gluten-free.

These little sweetcorn circles are delicious. The sweetcorn pops in your mouth with every bite and the fresh avocado salsa is a treat. Couple that with some oozing egg yolk, voila. The eggs are a great addition because they give you the protein in the meal you need which will also keep you feeling full for much longer, as will the avocado (good fats).

I’ve tried this recipe with both plain flour and coconut flour – I’m undecided on taste preference but the coconut flour wins on the healthy front so that’s what i’ve listed below! Remember that coconut flour is gluten-free.

Screen shot 2015-02-17 at 08.51.38

Sweetcorn Fritters with avocado salsa
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Cuisine: Gluten-free
Serves: 5 sweetcorn fritters
Ingredients
Salsa
  • 2 ripe avocados
  • ¼ red onion
  • Juice of 1 lime
  • Sea salt, pepper & chilli flakes
Fritters
  • 90g drained sweetcorn
  • ¼ cup coconut flour * See notes for plain flour quantity
  • 3 organic eggs
  • 1 level tsp baking powder
  • 1 spring onion
  • 150ml milk
  • 1 tsp coconut oil
  • 1 tsp smoked paprika *(optional)
  • Salt and pepper to season
eggs
  • 4 organic eggs
  • 1 tbs apple cider vinegar
  • Seasoning to finish
Instructions
  1. Chop the avocado and onion up finely and place in a bowl.
  2. Mix well with the lime juice, mushing the salsa with a fork.
  3. Season and set aside in the fridge.
  4. Mix the coconut flour and baking powder in a large bowl and whisk in the eggs.
  5. Slowly add the milk, whisking until a batter is formed.
  6. Stir in the spring onion and sweetcorn.
  7. Pour the coconut oil onto a frying pan and place on a high heat.
  8. Spoon the batter onto the frying pan, forming circles.
  9. After 2-3 minutes or until golden brown, flip the fritter carefully and repeat on the other side.
  10. While the fritters are cooking, get a shallow pan of boiling water and add the apple cider vinegar.
  11. Gently crack the eggs into the water and remove once cooked to your liking. (3-5 minutes gives a runny yolk)
  12. Place the fritters on a plate and cover with the salsa, topping with the egg.
  13. Season with chili flakes, salt and pepper.
Notes
* If you would prefer to use plain flour, use 150g and just one egg for the batter instead of two.

 

By Carly Neave, February 17, 2015 Hello and welcome! I'm Carly, originally from London but currently enjoying a little adventure in Dubai. A travel and wellness blogger exploring the world one step at a time. Think fabulous food at undiscovered gems, unique destinations, skin care obsessions and so much more. This is my life, I hope you enjoy the ride!
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Carly Neave

Hello and welcome! I'm Carly, originally from London but currently enjoying a little adventure in Dubai. A travel and wellness blogger exploring the world one step at a time. Think fabulous food at undiscovered gems, unique destinations, skin care obsessions and so much more. This is my life, I hope you enjoy the ride!

About Me
Hi, I'm Carly!
A travel and wellness blogger exploring the world one step at a time. Think fabulous food at undiscovered gems, unique destinations, skin care obsessions and so much more. This is my life, I hope you enjoy the ride!
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