I adore these tasty little corn fritters made digestive healthy by using a soft gluten free flour. The added punch of red goodness gives you a great vitamin C boost and the alkaline greens make these a perfectly balanced nutrient dense and delicious meal for either breakfast, lunch or make mini fritters topped with salsa as horderves.
500 g raw sweet corn kernels – about 3 ears of corn
1 red capsicum, finely chopped
bunch coriander, chopped
4 spring onions, finely sliced
Pinch of sea salt and freshly ground pepper
4 organic eggs
2 generous tablespoons coconut flour (see notes for alternatives)
1 avocado chopped
2 tomato chopped
Combine half of the sweet corn kernels with the eggs, salt and pepper into a food processor or high performance blender like Vitamix.
Process for 1 minute or until the corn has broken up and forms a batter with the eggs.
Spoon sweetcorn puree into a bowl.
Fold in the rest of the corn kernels, coriander, capsicum, spring onion and coconut flour to form a batter. Adjust to taste.
Heat 2 tablespoons olive oil, ghee or coconut oil in a frying pan over a gentle heat.
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.
Be gentle and patient and wait for the fritters to cook through properly.
Serve with leafy greens, smashed avocado and tomato salsa.