Corn Fritters
Prep time
Cook time
Total time
Author: Nadia Felsch
yield: 4
Ingredients
- 1 large avocado
- 2 cups cherry tomatoes
- Salt and pepper
- ¼ small red onion
- 2 tablespoons fresh chives
- 2 corn cobs
- 6 eggs
- 1 cup quinoa flour
- Oil, to cook
- Bacon, to serve (optional for non vegetarians)
Instructions
- Wash and quarter tomatoes
- Dice avocado and add to a bowl with tomatoes
- Season and set aside
- Finely dice onion and chop chives
- Cut kernels away from corn cob
- Whisk eggs in a large mixing bowl
- Add in onion, chives, corn and flour
- Season and combine well
- Heat a large frypan on med-high heat
- Add oil and coat pan well
- Once hot, add 1-2 spoonfuls of mixture to pan
- Cook for 1 minute and flip with spatula
- Cook for another minute until golden brown, remove from heat and keep warm
- Repeat steps with remaining batter
- Serve with salsa and optional bacon
Notes
A meal for anytime of day - don't be limited to breakfast here.
If you can't locate quinoa flour, or wish to substitute, buckwheat, spelt or regular wholemeal flour (if you're OK with gluten) will work also.
If you can't locate quinoa flour, or wish to substitute, buckwheat, spelt or regular wholemeal flour (if you're OK with gluten) will work also.
