I love going out for brunch and one of my favourite things on any brunch menu is fritters. Especially corn ones! But so often they are deep fried and more batter than corn. These fritters are quick and easy, full of corn and gluten free. They also make a really easy to prep lunch idea.
I love these for breakfast/brunch but they also make a delicious canapé with a little tzatziki and herbs on top. The bacon is optional, so if you’re vego just leave it out:)
makes 4 fritters
1/3 cup buckwheat flour (or any other)
2 Tbs water
1/4 tsp paprika
3/4 cup of corn kernels (if using a fresh cob, this should be one whole cob -you will need to steam or boil it first!)
2 Tbs finely chopped herbs of choice (I used parsley and mint but coriander and chives would be good too!)
2 tablespoons diced bacon (optional)
2 Tbs finely diced spring onions
1 Tbs oil of choice
Mix egg, water and buckwheat together until well combined. Add all other ingredients , if not using bacon add a pinch of salt. Mix until well combined.
heat oil in a heavy based medium pan. Once hot add 1/4 cup scoops of mixture and flatten to form fritters. Keep them well spaced so they are easy to flip. Cook for a few minutes until you start to see a couple of millimetres of cooked fritter on the sides, then flip and cook for a few minutes of the other side, until golden, and remove from the pan.
Serve with yoghurt or chilli mayo as a snack or a poached egg and rocket salad for breaky/lunch.