This is a quick and easy recipe
for corn fritters.Corn Fritters with Avocado Salsa are the perfect weekend
brunch.Enjoy a tasty and delicious meal with your loved ones.
Recipe and image from Janella
Ingredients:
1 tbls olive or rice bran oil
1 small onion, diced
1 tbls coriander stems, finely
chopped
1 clove garlic, crushed
2 corn cobs, kernels removed
½ cup each of rice flour and
maize flour or besan (chick pea) flour
1 tsp sea salt (or to taste)
1 tsp cracked pepper
4 organic eggs
1/2 cup organic soy, rice or oat
milk
1 cup basil leaves, shredded
2 tbls rice bran or olive oil
1 lime, quartered
½ avocado, sliced
Preparation:
In a heavy based pan sauté your
onions and coriander stems in the oil over a medium heat until translucent. Now
add the garlic and corn and stir for a few seconds. Remove from the heat and
set aside.
In a separate bowl place the flours
and seasoning, then add the corn mixture and basil and stir to combine.
Finish off by adding the eggs and
milk, and stirring. Leave in the fridge for 30 minutes or so if you can.
Heat a large, heavy based pan with
the oil. Pour about ½ cup batter into the pan and let them cook gently. Allow
to turn golden brown then flip. Drain on a kitchen towel. They need more time
than other fritters as these whole flours take longer to cook than refined
white flour.
Serve with avocado salsa.
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