I love tweaking (not twerking!) old recipes to make them more nutritious, less heavy and often free from wheat or refined carbohydrates. These sweet corn fritters are a real winner with all the family.
Great just about any time of day and also the perfect thing to take for lunch on the run as an alternative to sandwiches.
Ingredients (makes 20-25 fritters, serves 4-5)
For the fritters...
4 cobs of corn, cooked and cut from the cob or 720 g frozen corn (defrosted)
1 cup gluten free rolled oats
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon smoked paprika (optional)
1/4 cup chopped soft herbs, such as coriander or basil
For the Pico de Gallo...
2 large ripe tomatoes, diced
1/2 red onion, finely diced
1 teaspoon salt
1/4 - 1/2 teaspoon chipotle peppers in adobo sauce (I used Tio Pablo), finely chopped
1/4 cup coriander, roughly chopped
To make the Pico de Gallo...
In a small bowl place all the ingredients and mush together using your hands.
Allow to sit while you make your fritters.
To make the fritters...
In a blender or Nutribullet place 1/2 the corn, oats, eggs, salt, paprika and baking soda, blend until thick.
Transfer the mixture to a large bowl and stir in the remaining corn and herbs.
Heat a generous amount of olive oil in a frying pan and using a tablespoon, fry the fritters until golden on both sides and cooked through.