The mister went gluten free about a year back so I’m always looking to practice gluten free versions of his favourite recipes.
He often longs to order corn fritters when we go out for brunch, but unfortunately most restaurants don’t have gluten free versions of this favourite.
These babies are so easy to make, are bursting with flavour and are full of nutrients.
The sweet corn, red capsicum, coriander and lime are complimented by the kick of sweet green chilli and the creaminess of gruyere. The flavoursome avocado salsa with sweet chilli provides a subtle sweetness that you’ll love.
If you can get your hands on it, try to use fresh corn off the cob. It will most likely be much sweeter and of course fresher and more nutritious. Here in Chamonix, unfortunately I can’t find corn on the cob, so I’ve used canned. But fresh is better.
You will like this recipe because it’s loaded with veggies and only lightly seared, making them a healthy breakfast option. Or any meal option really. They would go down a treat on a hot summer evening with a crisp glass of Pinot Grigio.
Oh, and when searing the corn fritters, try to use a bottom heavy fry pan, a cast iron frypan would be perfect.
What you need:
- Large mixing bowl
- Medium mixing bowl
- 2 x airtight containers
- 1 bottom heavy fry pan
- Oven tray
- Baking paper
Ingredients (makes 10):
For the fritters:
- 1 cup flour (i’ve used rice flour to make them gluten free, but you can use normal flour)
- 1 tsp salt
- 1 tsp smoked paprika
- 1 tsp sugar
- 1 tbsp ground coriander
- 3 eggs, beaten
- 1/2 cup milk
- 3 tbsp lime juice
- Zest of one lime
- 3 x cobs of corn (or 2 x 285g cans of corn)
- 1/2 red capsicum, diced
- 1 green chilli, finely chopped
- 1/4 packet of coriander, chopped
- 1/2 cup gruyere, grated
- Olive oil
- Nob of butter
- Bacon (optional)
For the salsa:
- 1 avocado, chopped
- 1 tbsp fresh lemon juice
- 1/2 red capsicum, diced finely
- 1/2 small spanish onion, diced finely
- 1 tbsp fresh coriander, chopped finely
1. In the large mixing bowl, mix together the flour, salt, sugar, smoked paprika and ground coriander.
2. In the small mixing bowl, mix together the eggs, milk, lime juice and zest.
3. Fold through the corn, red capsicum, green chilli, chopped coriander and gruyere.
4. Heat a bit of olive oil in a fry pan with a good nob of butter. Wait until the pan is hot, then turn down to a medium heat.
5. Place rounded spoonfuls of the batter (around 4cm diameter) into the fry pan. Cook for a few minutes until golden on each side. Add more oil/butter if you need.
6. Transfer into into the oven on a tray lined with baking paper. Repeat until all the fritters are cooked.
7. Cook the bacon if you’re having it.
8. Meanwhile, combine the avocado and lemon juice. Put into an airtight container and pop into the fridge.
9. Combine the red capsicum, spanish onion and coriander. Put into an airtight container and pop into the fridge.
10. When the fritters are cooked. Mix the avocado mixture with the rest of the salsa ingredients.
11. Serve the fritters topped with the avocado salsa & some bacon on the side if you so fancy (I always fancy bacon).
Storage: I made too many & had leftovers for the next day which I warmed in the oven, so I’d say you could keep for 1-2 days after cooking.
The Macadame. xx