Corn Fritters with Feta, Cumin and Spring Onion

. July, 2015
Photography by Kelly Gibney .
Corn Fritters with Feta, Cumin and Spring Onion

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.


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


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.