Sweetcorn fritters

I love that these are golden. They have a lovely fresh taste and go well with the spring onion salsa, guacamole and coleslaw. Serve as a main or with burgers as a side.

Print Recipe

Prep Time 5

Cook Time 5

Total Time 10

Servings 6 fritters

Ingredients

100 g sweetcorn frozen is fine, but defrost first
50 g green pepper finely chopped
3 spring onions trimmed and finely sliced
1 egg egg substitute link at the bottom
25 g gluten free self raising flour
10 g tapioca flour or gluten free cornflour
2 tbs chopped fresh coriander
1/2 tsp ground coriander
1/4 tsp turmeric
40 ml almond milk regular or coconut milk as an alternative
salt and pepper
light in colour olive oil for frying
pinch chilli flakes optional

Instructions

After chopping your vegetables, pour some oil into a large frying pan, to a depth of approx 1cm. Heat to medium.
Meanwhile put all the ingredients into a bowl, adding the almond milk last. Whisk everything together. Season really well.
The oil should be hot now. Using a fairly large spoon, spoon mixture into mounds in the pan. The should fry immediately and spread out. Fry for a couple of minutes each side until golden. Transfer to a warm plate with kitchen paper to blot the oil.
Serve immediately.

Notes

For an egg free substitute click here