When it comes to fast, weekday dinners, corn fritters are my best friend. They’re a great option when you want something light, and they lend themselves well to spring/summer toppings when avocados and tomatoes are in season.
I’ve experimented with a few different recipes over the years but never been able to strike the balance of tasty fritters packed with nutrition.
The corn fritters I’ve made have often been too doughy, too oily (thanks to all those deep-fried varieties) or they lack flavour.
But this recipe, I believe, packs the perfect combination of healthy, tasty and satisfying. And we all like to feel satisfied after a meal, right?
1 x 400g can sweetcorn kernels (drained)
½ cup of almond meal
½ cup of gluten free flour
½ cup of milk
¼ cup of grated cheddar
4-5 sprigs of chives, chopped
Pinch of salt and pepper
Drizzle of olive oil, to cook
1 x ripe avocado
8-10 cherry tomatoes
2-3 basil leaves, torn
Glug of olive oil
Salt and pepper, to season
Combine all corn fritter ingredients well in a bowl, until a thick batter forms.
Heat olive oil in a frying pan. Spoon a generous tablespoon amount of the corn fritter mixture into the pan and flatten slightly to make each fritter thinner.
Cook for a few minutes before flipping the fritters to cook the other side. (When you see lots of bubbles forming on the first side of the fritter, you know it’s ready to flip).
The fritters will be ready when golden brown in colour.
Leave the corn fritters to rest on some kitchen towel while you prepare the topping.
Dice the avocado and tomatoes into small, bite-sized chunks. Place in a bowl, tear and throw in the basil leaves, drizzle with the olive oil, add the salt and pepper, and mix together gently with a spoon so that the avocado and tomatoes are coated with the oil and basil leaves.
To serve, place 2-3 corn fritters on a plate and scoop about 4 tablespoons of the topping over the fritters.