Funnily enough, sweetcorn is probably something that I would usually avoid on a menu – but for some reason I had the biggest craving for sweetcorn fritters the other day, so whipped up this recipe. They were so great I have to share with you! I made them with a tomato salsa, because a punnet of delicious heirloom tomatoes were staring me in the face when I was shopping – but you can have these with anything; some sweet potato, a salad, a fried egg and avo for breakky, you name it – I’m sure they’ll complement perfectly. Oh and of course, another excuse to use my favourite Mylkman nut mylk.
3 spring onions
30ml almond mylk
75g coconut flour
1/2 tsp cayenne pepper
Coconut oil, for frying
Salt & pepper (to taste)
– Put the sweetcorn, chilli, coriander and spring onions into a bowl. Beat the eggs with the milk. Pour this mixture over the sweetcorn and mix well. Season with salt and pepper. Sieve the coconut flour with the cayenne pepper and then stir into the sweetcorn.
– Put the coconut oil to a large frying pan – you need to shallow fry these, so make sure the base of the pan is well covered. Heat the oil then test by adding a tiny bit of the batter – it should immediately start bubbling around the edges when it hits the oil.
– Then make the patties – I find they work better if they’re quite thin, you need around 2 tbsp of mixture per fritter. You will probably be able to cook 4 at a time, however I usually do 2 at a time as I find it easier to flip them when there’s more room in the pan!
– Fry for 4 minutes on one side until a light brown then turn over and cook for a further couple of minutes.
Sweetcorn is currently in season, so add some to your shopping list this week and get cooking the fritters!
See here for my Tomato Salsa recipe!
Let me know how you get on, enjoy xo