These tasty and wholesome fritters are filling without being heavy. Delicious as a light dinner and leftovers make an excellent lunch. Perfect with a green salad or paired with poached eggs.
INGREDIENTS
1 x 400 gram tin of sweet corn kernels
3 free range eggs, lightly beaten
1 clove garlic, finely diced
1 teaspoon ground cumin
1/4 cup tapioca flour
1/4 cup brown rice flour
80 - 100 grams feta (I used goat's feta)
1 spring onion, sliced into fine rings
generous pinch cayenne pepper
1 teaspoon gluten free baking powder
sea salt & cracked black pepper
Oil for sautéing, I used ghee
To serve: lemon wedges, relish and a green salad
METHOD
Combine all ingredients in a large bowl and mix until well combined. Heat oil in a sauté pan over a medium heat. Sauté heaped dessertspoons of batter for 2-3 minutes on each side until golden brown.
Can be served immediately or at room temperature.
Serve with a wedge of lemon, relish on the side and a crisp green salad to make a complete meal.
Leftovers will keep for two days covered in the fridge. Can be frozen for up to two months. Makes 12-15 fritters.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!