Here at the house we have developed a sort of obsession with corn. Ever since we had some the amazing fresh corn from Food Forest Farm, literally the best corn we’ve ever had in our lives, although we haven’t seen them in stock lately at Ben’s Independent Grocer we’re still picking up corn in our grocery basket almost once a week. Corn is probably not the most nutritious of all vegetables, but they taste awesome and they still pack some antioxidant power and have loads of fibre to keep your digestive systems happy.
Here’s a recipe for an easy snack, or you can add rocket leaves to make a light lunch salad. I use brown rice flour to keep it wholegrain and gluten free, add some chilli and turmeric for some spice action. I served it with the sriracha-yoghurt sauce from the grilled pumpkin wedges recipe, which ties in with the chilli in the batter. If you don’t want to use fresh corn, you can use tinned or frozen corn, absolutely!
- 1 egg
- 1 cup corn kernels (about 2 cobs of fresh corn)
- 1 spring onion
- ½ teaspoon turmeric
- ½ a long red chilli
- ½ cup brown rice flour
- 1 teaspoon gf baking powder
- ⅓ cup soy milk
- If using fresh corn, first slice the kernels off the cob.
- Finely dice the spring onion and chilli.
- Make the fritter batter by measuring out the brown rice flour, turmeric and baking powder into a mixing bowl. Make a well in the centre of the flour, and add the egg and soy milk. With a fork, mix the egg and soy milk then stir together with the flour until combined.
- Add the corn, chilli and spring onion into the batter and mix well.
- Heat up a frying pan to medium heat. To minimise use of oil, I like to use a pastry brush to brush on some coconut oil onto the pan. This gives me a light coating, just enough to make sure the fritters don't stick.
- Using a ¼ cup measure, scoop out some of the batter and pour it into the pan to make a fritter. You can make a couple at a time depending on the size of your pan.
- Let it brown on one side then flip over gently. Each side should only take a couple of minutes. Remove when both sides are golden brown. Continue until you have finished all the batter.
- Serve with the sriracha-yoghurt dipping sauce, on it's own as a snack or make a light lunch but serving the fritters with a bowl of rocket leaves.
Enjoy! xx, Bee
P.S.If ever you find Food Forest Farm corn, please buy it, it will change your life. Honest.