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.

Sweetcorn Fritters with avocado salsa

 

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Prep time

15 mins

Cook time

15 mins

Total time

30 mins

 

Author: Lean Living Girl

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.

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