Crunchy Corn Fritters with Avocado

Updated: Oct 1, 2018

GF- DF - SF - NF

Makes roughly 9 fritters


Corn kernels from 3 fresh large corn cobs

150g gluten free flour (plain or wholemeal flour will also work)

1/2 tsp baking powder

1/2 tsp sea salt

1 tsp sweet paprika

1 tsp ground cumin

1 tsp ground coriander

2 Free-range eggs lightly beaten

1 tsp lemon juice

4 spring onions finely sliced

3 Tbsp fresh coriander, chopped

EVOO (for frying)


Combine the flour, baking powder, salt, paprika, cumin and coriander in a large bowl. Then add the eggs, lemon juice and 125ml of water, and whisk until a smooth batter forms. Keep adding water if it is too thick or add a little more flour if it is too thin (it shouldn't spread too much when cooking). Next add the corn, spring onion, and coriander and mix well. Now heat a small non-stick frying pan on a medium heat, and add 2 Tbsp EVOO. Once the pan is hot add two heaped Tbsp of the batter and press down with a spatula or the back of a spoon. Fry for 2 minutes on each side or until it is golden brown. Keep adding oil as needed while cooking all the batter. Serve with Greek yoghurt and avocado optional.


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