Lauren loves the challenge of creating healthy options that still taste brilliant and this vegetarian Mexican corn fritters recipe really fits that bill. They go down a treat any time of the day and are high in fibre and low in fat.
Preparation Time: 10 minutes / Cooking Time: 25 minutes / Makes 24 small fritters
Ingredients
- 4 corn cobs (~500g of corn off the cob)
- 30g coriander, finely chopped
- 180g plain flour
- 5g baking powder
- 40ml full cream milk
- 40g chives
- 3 large (57g) eggs
- Guacamole (see Slow Cooked Osso Bucco Taco Recipe)
Method
- Cut the corn off the cob.
- Bring a pot of lightly salted water to the boil. Add the corn and cook for 5 minutes.
- While the corn is cooking, sift the flour and baking powder into a large bowl.
- Add the eggs, milk and whisk until smooth.
- Drain the corn and it to the batter along with the chives and coriander. Mix well.
- Heat a non-stick pan and place tablespoon sized dollops onto it once hot.
- Cook for 3 to 4 minutes per side. Ensure both sides are golden brown.
- Repeat until you have used all the mixture
- Top each fritter with a good sized dollop of guacamole.
Notes
When cutting the corn off the cob, it’s a good idea to cut the cob in half first. This provides a stable base and reduces the risk of you cutting yourself!
If you don’t want to bother with making guacamole, a dollop of crème fraiche atop each fritter also works nicely.