I was reading this Guardian article the other day: Smashed avo, anyone? Five Australian creations taking the world by storm. It lists 5 classic Australian foods (and a beverage) that you now see on menus overseas. These include: Avo on toast, corn fritters, flat white, sticky date pudding and laminations. After reading this I was inspired to make corn fritters as I haven’t made them in ages.
Perfect at any time of the day, for breakfast, lunch, dinner or even a great snack. Corn Fritters are moorish and can be made very healthy. My version includes besan (chickpea) flour, ground flaxseeds and rocket and is dairy, gluten and egg free.
- 2.5 cups cooked corn kernels
- 2 tablespoons ground flax seeds
- 4 tablespoons filtered water
- 1/2 cup besan (chickpea) flour
- 1 cup rocket
- 1/4 cup fresh coriander or parsley
- pinch chilli flakes
- salt and pepper
- coconut oil
- Blitz the cooked corn kernels with a stick blender or in your food processor until roughly pureed (leave some of the kernels whole).
- Combine the ground flax seeds and water in a small bowl and stir.
- Add the corn to a mixing bowl along with the besan flour and combine well with a spoon.
- Chop the rocket and herbs and stir into the corn mixture along with the flax seed and water paste, the chilli flakes, salt and pepper.
- Once well combined heat a generous amount of coconut oil in a heavy based frying pan over a medium heat.
- Shallow fry portions of the corn mixture in the hot coconut oil.
- Cook the fritters for roughly 5 minutes on each side or until golden brown.
- The mixture will make 6 large fritters.