SWEET CORN FRITTERS with FRESH TOMATO SALSA

A very simple vegetarian recipe I adapted from my beloved ‘200 Veggie Feasts’ cookbook by Louise Pickford. You can certainly make the dish non-gluten free, with regular flour, regular soy sauce, regular baking powder etc. This made for an exciting lunch as we rarely serve corn in the house (not quite sure why not actually). This would also work with fresh sweetcorn if you have the time to cook it and trim it from the cob.

INGREDIENTS

Sweet Corn Fritters

• 275g creamed sweetcorn
• 65g gluten-free plain flour
• 1 teaspoon gluten-free baking powder
• 1 egg, preferably free range, lightly beaten 
• 1 tablespoon gluten-free soy sauce
• 1 tablespoon lime juice
• coconut oil

Fresh Tomato Salsa

• 2 small to medium tomatoes, washed & roughly chopped
• 2 tablespoons lime juice
• 1 garlic clove, crushed
• 2 tablespoons fresh chives, finely chopped
• 2 tablespoons fresh parsley and/or coriander, finely chopped

COOKING 

1. Pour the sweetcorn into a food processor and process just for a few seconds until almost smooth. Sift in the flour and baking powder. Pour in the egg, soy sauce and lime juice and process again until all ingredients are combined. Season with sea salt & ground black pepper. 

2. Heat 1 teaspoon coconut oil in a large frying pan and swirl to coat pan. Carefully drop 6 tablespoons of the batter into the pan, then pat them flat with a spatula. Cook on medium-high heat for 2 minutes on each side or until cooked through. Repeat until no batter remains. 

3. Prepare the salsa by combining all the ingredients in a small bowl and stiring well to combine. Season. 

Serve the sweet corn fritters with a big dollop of fresh tomato salsa. 

Serves / 2 as a main / 4 as a side
Total Preparation time / 10 minutes
Total Cooking time / 15 minutes 

x Emily