These delicious fritters tick all the boxes. Healthy fats and proteins that are quick to whip up and everyone will enjoy. Created by our resident Chef, Dani Venn, a treat for your tastebuds.
- 2 corn on the cob, cooked (approx. 2 cups corn kernels)
- 1 cup chickpea flour
- ½ teaspoon ground turmeric
- 1 teaspoon garlic powder
- 2 tablespoons nutritional yeast
- 1 large egg, lightly beaten
- ¾ cup water
- 1 teaspoon salt flakes, to season
- Melrose Organic Avocado Oil
- Cracked black pepper, to season
Cut cooked corn kernels carefully from the cob, combine in a large bowl with chickpea flour, turmeric, garlic powder, nutritional yeast, stir to combine then add in egg and water, salt and pepper.
Stir well to combine.
At this point the fritter mix can be placed in an air tight container and kept in the fridge for about 24 hours.
Alternatively to cook the fritters, add ¼ cup Melrose Avocado Oil to a medium sized saucepan and when the oil is hot, dollop about 1/3 cup of mixture to form each fritter, when cooked and golden on one side, flip and cook on the other side until golden, adding a little more Avocado Oil if needed.
Remove from pan and place on paper towel and repeat with remaining mixture.
Corn fritters are best served warm, straight away or alternatively can be kept in the fridge and gently reheated before serving.
You could also use tinned or frozen corn kernels for this recipe.