This recipe is a fun and tasty twist on traditional corn fritters. It’s packed full of colourful vegetables and looks impressive when served with the fresh avocado salsa.
Ingredients:
Makes: 8 Fritters
Fritters:
2 cobs corn
½ red onion, finely diced
½ red capsicum, finely diced
¼ cup fresh coriander, chopped
3 eggs
110g almond meal
30g millet flour
1 tsp smoked paprika
1 tsp ground cumin
½ tsp chilli powder (optional)
1 tsp sea salt
1 tsp baking powder
½ C almond milk
4 tbs olive oil
Salsa:
1 avocado, cut into cubes
½ red capsicum, finely diced
½ red onion, finely diced
¼ cup fresh coriander, chopped
Juice from 1 lime
¼ tsp sea salt
Cut the corn kernels from the cob and put in a bowl along with all of the other fritter ingredients, except for the olive oil. Gently mix together until well combined.
Heat the olive oil in a fry pan and spoon some of the mixture into the pan, creating 3 fritters. Cook for 3 to 4 minutes on each side until golden brown and firm to touch. Continue this process until you have used up all of the mixture.
To make the salsa, simply combine all of the salsa ingredients in a bowl. Serve a stack of 2-3 fritters topped with the avocado salsa, enjoy!
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