Sweetcorn Fritters

Everyone loves a fritter.  Well, everyone except my children.  They are finally coming around after years of rejection.  This is the recipe that seems to have won them over.

What you will need:

• 3 cobs of corn, steamed and kernels removed
• Chopped fresh parsley, roughly quarter of a cup
• 2 organic eggs
• 1/4 cup non dairy milk (I use soy as it is less sweet than some others but unsweetened almond would be fine too)
• 1/3 cup quinoa flour
• 1/3 cup brown rice or sorghum flour
• 1/2 tsp ground cumin
• 1/4 tsp salt
• freshly ground black pepper
• Olive oil for cooking

What you need to do:

1.  In a bowl, lightly beat the eggs and add the milk.

2.  Mix in the flours, cumin and salt and pepper to make a smooth batter.

3.  Add the cooled corn kernels and the chopped parsley and mix well.

4.  Heat a non-stick pan and add a little olive oil.

5.  Place heaped spoons of the mixture into the pan.  Cook for a few minutes before flipping.  Ensure that the fritters are golden brown and cooked through.

6.  Keep fritters warm in the oven while you cook the remaining batter.

7.  You can serve the fritters with green salsa, a quinoa salad or any other salad or vegetable side dish.

Notes:

• You can substitute a can of corn kernels but the result is nowhere near as tasty as using fresh corn.
• Any combination of gluten free flours will work.  I use quinoa to increase the nutrient profile and provide additional protein.
• If you can tolerate dairy products, regular cows milk would be fine.
• If the batter is too thick, just add a little extra milk to the mixture.