This recipe is a fun and tasty twist on traditional corn fritters. It’s packed full of colourful vegetables and looks impressive when served with fresh avocado salsa.
Makes: 8 fritters
GF, V
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- Fritters
- 2 cobs corn
- ½ red onion, finely diced
- ½ red capsicum, finely diced
- ¼ cup fresh coriander, chopped
- 3 eggs
- 110g almond meal
- 30g millet flour
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp chilli powder (optional)
- 1 tsp sea salt
- 1 tsp baking powder
- ½ cup almond milk
- 4 tbsp olive oil
- Salsa
- 1 avocado, cubed
- ½ red capsicum, finely diced
½ red onion, finely diced
¼ cup fresh coriander, chopped - Juice 1 lime
- ¼ tsp sea salt
Method
- Cut the corn kernels from the cob and put in a bowl along with all of the other fritter ingredients, except for the olive oil. Gently mix together until well combined.
- Heat the olive oil in a frying pan and spoon some of the mixture into the pan, creating 3 fritters. Cook for 3 to 4 mins on each side until golden brown and firm to touch.
- Continue this process until you have used up all of the mixture.
- To make the salsa, simply combine all of the salsa ingredients in a bowl. Serve a stack of 2-3 fritters topped with the avocado salsa. Enjoy!
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
