Corn fritters are delicious corn 'cakes' lightly fried. This healthier version uses wholewheat flour, less oil and is sugar and dairy-free. It's easy to make and is great as part of any meal or a snack.
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Ingredients (8 servings)
400g corn kernels
1 small bunch cilantro, chopped
70g wholewheat flour
1 tsp baking powder
1/2 tsp onion powder
1/2 tsp salt
1/2 tsp pepper
1-2 tsp olive oil
Put 200g (7oz) of corn kernels and all other ingredients (except olive oil) in a food processor and pulse until you get a chunky mixture. Do not over process because we want some textural contrast in the fritters.
Transfer the batter to a big bowl, and stir in the rest of the corn kernels.
Heat up 1 tsp of olive oil in a non-stick skillet over medium heat. Drop a spoonful of batter into the skillet. Shape it into a circle and flatten it slightly with the back of your spoon. Cook for 2-3 minutes on each side or until golden brown.
Repeat with the remaining batter.
Serve with some salad greens or your favorite sides. Enjoy!
You can use fresh, frozen or canned corn for this recipe. If using frozen, defrost them first.
You may omit cilantro if you don't like it or substitute with parsley if you prefer.
You may substitute wholewheat flour with white flour or a gluten free blend of your choice