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. 

corn fritters 4


Corn Fritters
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  1. 2.5 cups cooked corn kernels
  2. 2 tablespoons ground flax seeds
  3. 4 tablespoons filtered water
  4. 1/2 cup besan (chickpea) flour
  5. 1 cup rocket
  6. 1/4 cup fresh coriander or parsley
  7. pinch chilli flakes
  8. salt and pepper
  9. coconut oil
  1. Blitz the cooked corn kernels with a stick blender or in your food processor until roughly pureed (leave some of the kernels whole).
  2. Combine the ground flax seeds and water in a small bowl and stir.
  3. Add the corn to a mixing bowl along with the besan flour and combine well with a spoon.
  4. 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.
  5. Once well combined heat a generous amount of coconut oil in a heavy based frying pan over a medium heat.
  6. Shallow fry portions of the corn mixture in the hot coconut oil.
  7. Cook the fritters for roughly 5 minutes on each side or until golden brown.
  8. The mixture will make 6 large fritters.
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