06 Jul Yummy Cheesy (Gluten Free) Corn Fritters
Whenever I go out for brunch, the order is usually corn fritters. So, I really wanted to try and recreate this amazing meal at home for Sunday breakfast.
This recipe was a little bit of an experiment. It’s two recipes combined. One from “The Healthy Chef – Teresa Cutter” (you can find the recipe here), and the other was given to me by a friend.
So here’s what you’ll need:
1 can of corn kernels (drained)
1 bunch parsley, chopped
1/2 red onion or 4 spring onions
1 red capsicum, finely chopped (I used green)
Pinch of sea salt and freshly ground pepper
3-4 organic eggs
2 generous tablespoons coconut flour
1 handful of grated tasty cheese
1/4 cup grated parmesan cheese
Method:
Combine half of the corn kernels into a food processor with the eggs, salt and pepper.
Process for 1 minute or until the corn has broken up and forms a batter with the eggs.
Spoon the corn puree into a bowl.
Fold in the rest of the corn kernels, parsley, capsicum, onion, cheese and coconut flour to form a batter. Adjust to your consistency and taste.
Drop 2 tablespoons of mixture per fritter into the pan and cook in small batches for 4 minutes each side or until firm and golden. Don’t rush, the mixture is fragile due to the coconut flour. Be gentle and patient for them to cook through properly.
Makes 8-10 fritters.
I served with a fried egg (double yolker!), tomato, labne and fresh orange juice.
No Comments