The Real Food Kitchen Corn Fritters are a feast for the senses!
INGREDIENTS
coconut oil to fry
1 small uncooked sweet potato or kumara, grated
3 organic corn cobs, kernels removed
Recipe: Corn fritter with avocado salsa
By Extract from Real Food Kitchen by Dr Libby Weaver
Whanganui Chronicle·
2 mins to read
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salt and pepper
1 bunch of coriander, finely chopped (reserve the leaves)
3 spring onions, finely sliced 1 bunch of leafy greens
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Fritter Batter:
11/2 cups besan (chickpea) flour (see glossary)
1 tsp baking powder
1 cup filtered water
50ml good quality olive oil
2 tsp cumin powder
Avocado Salsa:
2 large ripe avocadoes
1 tsp cumin powder
salt and pepper
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1/4 cup reserved freshly chopped coriander leaves
juice of 1/2 a lime
Place all the ingredients for the salsa in a bowl and mash. Taste to adjust seasoning. Serve with the fritters and leafy greens drizzled with a little dressing.
Balsamic Maple Dressing:
25ml balsamic vinegar
20ml maple syrup
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Combine the two ingredients and mix well
METHOD
Heat a little coconut oil in a frying pan on medium heat. LIghtly saute the sweet potato and corn kernels for 3/4 minutes until tender but not brown. Season with the salt and pepper.
Turn off the heat. Add the chopped coriander and spring onion to the pan and stir through, tasting to adjust seasoning if needed.
Transfer the mixture to a bowl and set aside.
To make the batter place the flour, baking powder, water and olive oil in a high- speed blender and briefly blend to form
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a batter. Scrape down the inside of the blender as required.
Stir the prepared vegetables into the bowl, then add the cumin. Mix well, taste, and adjust seasoning if required
Heat a little coconut oil in a frying pan on medium/high heat. Ladle 1/3 cup of batter at a time into the pan and cook until the surface is pitted with small holes and the underneath has started to brown. Flip the fritter to cook the other side.- Serves 2-4
NUTRITIONAL INGREDIENTS
Perfect for a relaxed brunch, these corn fritters are bursting with flavour and when combined with greens and avocado salsa they form a nourishing twist on an old classic. Gluten-free besan flour (made from chickpeas) has a higher protein content than other flours.
