Sweetcorn is back in season again right now for us, and I always prefer to use fresh corn rather than canned or frozen. A good source of fibre and protein, my favourite way of having corn is freshly steamed (or barbecued) and lathered in good quality grass fed butter and salt. My second favourite is in these easy fritters with a hefty does of avocado dip!
Serves 4-6 people
We use all organic or biodynamic ingredients
- 1 -2 tbsp extra virgin, cold pressed olive oil
- 1 red onion, peeled and finely diced
- ½ small red chilli, seeds removed, chopped (optional)
- ¼ fennel bulb, finely diced
- Fresh corn from 2 cobs
- ½ cup chopped coriander
- 1 ½ cups cassava flour
- 1 tsp bicarb soda
- 8 free range, pasture raised eggs
- 1 cup grass fed milk or nut milk
- 100g soft goats cheese, crumbled (optional)
- 1-2 tsp of high quality salt or vegetable stock paste
- Heat a large heavy based pan over medium heat.
- Drizzle in a little olive oil, and add onion, chilli (if using), fennel and corn, stirring for 2-3 minutes
- Mix in chopped coriander and transfer mix to a bowl.
- Add cassava flour and bicarb soda to the onion blend.
- In another bowl, whisk together the eggs, milk, goats cheese (if using) and salt/stock.
- Add the ingredients all together and mix until well combined.
- Bring the heavy based pan back to medium heat and drizzle again with a thin layer of olive oil.
- With a large spoon or ladle, dollop fritter mix into pan, making 5-6 fritters at a time. Allow to brown a little on one side (1-3 mins) before flipping over and browning the other side. When cooked through, transfer to a plate and keep warm in the oven while you continue making the remainder of the fritters.
- Serve warm with a good dollop of guacamole and a fresh salad.
- To make guacamole, mash 2 ripe avocados with a little chilli sauce, 2 cloves crushed garlic, 1 tbsp finely chopped coriander, 1 tbsp of lime juice, a few diced cherry tomatoes and salt & pepper.