Corn Fritters

Serves 4

Ingredients

• 1 cup gluten free flour option (i.e. 2 T potato flour then rice flour to fill to a cup, 1/2 tsp bicarb (baking soda) and 1/2 tsp cream of tartar).
• 2 eggs
• 1/3 cup milk    or lactose free milk  or dairy free soy milk 
• 1 cup of corn   kernels fresh
• 2 tablespoons chopped chives
• 30 grams cold butter or Nuttelex

Method

1. Place flour into a large mixing bowl and make a well in the centre. Use a fork to whisk eggs and milk in a jug and pour gradually into the flour, stirring gently to combine. Fold in corn, chives and fetta. Don’t over-mix or the fritters will be tough.

2. Wrap butter in a piece of paper towel. Heat a large frying pan over medium heat and wipe with the butter to grease. Drop 1/4 cupfuls of mixture into the pan (you’ll have to cook in batches). Cook for about 2-3 mins, until golden brown underneath, then turn and cook the other side. Repeat with the butter and fritter mixture.

For a main I like to serve with a  simple egg, beetroot and lettuce leaf salad  1 boiled egg, 2 slices of beetroot diced and lettuce