Corn Fritters

Corn Fritters | Nadia Felsch
Corn Fritters | Nadia Felsch
Corn Fritters
Prep time
Cook time
Total time
yield: 4
  • 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)
  1. Wash and quarter tomatoes
  2. Dice avocado and add to a bowl with tomatoes
  3. Season and set aside
  4. Finely dice onion and chop chives
  5. Cut kernels away from corn cob
  6. Whisk eggs in a large mixing bowl
  7. Add in onion, chives, corn and flour
  8. Season and combine well
  9. Heat a large frypan on med-high heat
  10. Add oil and coat pan well
  11. Once hot, add 1-2 spoonfuls of mixture to pan
  12. Cook for 1 minute and flip with spatula
  13. Cook for another minute until golden brown, remove from heat and keep warm
  14. Repeat steps with remaining batter
  15. Serve with salsa and optional bacon
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.

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