These sweet corn fritters are a super easy, nutrient packed breakfast option. Packed with lots of vegetables and nutrients to start the day!
Sweet corn fritters have always been a family favourite and I remember coming home to freshly cooked fritters after school. If you’re a coriander hater (I don’t get that I love coriander) feel free to substitute it for another herb of your choice. Andrew request’s these for breakfast almost every weekend and they really couldn’t be quicker or easier to make.
We topped ours with probiotic coconut yogurt, sweet chilli sauce, balsamic kale and silverbeet, tomatoes and fresh quacamole.
This recipe could be made GF by subbing the wholemeal flour for gluten free flour.
2 cups of frozen corn
1 grated zucchini
1 cup soy milk
1 tbsp apple cider vinegar
1 flax egg
1/3 cup tapioca flour
1 cup wholemeal flour
1 tsp baking powder
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp garlic powder
large handful of chopped coriander
2 chopped spring onions
Salt & Pepper
In a large bowl add the flour, tapioca flour, baking powder, cumin, ground coriander, garlic powder plus some salt and pepper.
Make a flax egg by adding 1 tbsp of flax meal to 3 tbsp of water and set aside.
In a seperate bowl add the soy milk and apple cider vinegar and leave for 2 minutes until it curdles. Then add the flax egg, corn, zucchini, coriander and spring onions and mix through.
Add the wet mixture to the dry and fold though, if the recipe is to dry add a tiny bit of water.
Cook on a hot pan with a little bit of olive oil. Serve with rocket, avo, tomato and sweet chilli.
Note: If you don’t have tapioca flour just use normal flour.
Have fun and Enjoy