Servings
4
Prep time
Cook time
Recipe
Ingredients
- 112g gluten-free plain flour
- 2 tsp baking powder
- ½ tsp baking soda
- 2 tsp Kfibre
- ½ tsp salt
- 1 egg
- 420g tin creamed corn
- 130g crumbled feta
- 2 tbsp chives
- Butter, for frying
- 100g avocado, diced
- 100g avocado, diced
- 2 cups rocket
- 100g Monash FODMAP certified Salsa (see Monash app)
Method
- Sift flour, baking powder, baking soda and Kfibre into a large bowl. Add salt, egg, creamed corn, feta and chives. Stir to make a batter.
- Heat a little butter in a large frying pan over a moderate heat. Drop large spoonfuls of batter in the pan and cook for 3-4 mins each side until golden. Transfer to a wire rack to cook.
- Serve corn fritters topped with diced avocado, diced tomato, rocket and low FODMAP salsa.
- Note: To make dairy-free, use dairy-free feta and fry in olive oil instead of butter. Ensure baking powder and baking soda are gluten-free if required.
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