Gluten Free Sweetcorn Fritters

GLUTEN FREE SWEETCORN FRITTERS 200x300 Gluten Free Sweetcorn Fritters

WHAT’S GREAT ABOUT IT:
Juicy, colourful corn is a good source of vitamin C, fibre, thiamine (vitamin B1), pantothenic acid (vitamin B5) and folate. Corn contains a variety of free radical fighting carotenoids including lutein and zeaxathin, which help to protect against eye disease and cancer. Capsicums are available in a range of vibrant colours, which all contain the natural painkiller capsaicin, clinically proven to be useful against arthritic pain. Capsicums are an awesome source of beta-carotene, vitamin C, B6, E and potassium. Coconut flour is gluten free and nut free so it’s kind to sensitive digestive systems. Coconut flour also doesn’t give you that high blood sugar / insulin spike that you can often get with refined white flours so it’s perfect for this recipe.

500 g raw sweet corn kernels  – about 3 ears of corn
1 red capsicum, finely chopped
1 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)

Combine half of the sweet corn kernels into a food processor or high performance blender like a Vitamix 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 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 your consistency and 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.
Don’t rush
Be Gentle and patient for them to cook through properly.
Serve with leafy greens, smashed avocado and tomato salsa.
Makes 8 fritters.

INSPIRATION:
Serve with smashed avocado and tomato salsa.
Serve with a splash of home-made Sweet Chilli Sauce.
Perfect to throw into lunch boxes and served along side a crisp coleslaw made with pineapple, cashew nuts and coconut lime dressing.

NOTES:
Brown rice flour, millet flour, almond flour or my natural pea protein can be used in place of coconut flour and it also pumps up the protein which I love. Use 2 – 4 tablespoons and adjust consistency where necessary.

By Teresa Cutter – The Healthy Chef

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