Spicy Corn & Shallot Fritters
I've got a new friend on the block and she's a pretty good cook. Okay, she's an ah-mazing cook. The lovely Sunny has kindly written for Lush Loves this week, making use of seasonal vegetables- corn and shallots for these mouth watering Summer time fritters. I styled the shots with my dear friend Andy, who I'm sure you know is responsible for shooting many of my weekly recipes. A big shout out to him too, what would I do without such talented photographers in my life?! This blog really is a team effort when it comes to capturing my recipes.
So now to the fritters- I just love them, and am excited to say that this weeks fritter version are gluten free. Almond meal is used to add substance and help bind everything together with the egg, instead of the usual flour ingredient. The meal gives a lovely texture and lightness to the batter that you just can't achieve with flour. Not only does this make them gluten free, but also low in carbohydrates, so they are great for dinner if you're trying to eliminate the carbs in the evenings like a lot of us do. They also make for a delicious weekend breakfast, without the guilt of the so often deep fried fritters I see on breakfast menus about town.
Corn is in season at the moment as are shallots, so they are super delicious and plentiful in store. Not only is the humble cob of corn delicious, it is packed full of fibre and vitamins A, B and E. Some say that it is also a great antioxidant- who would have thought!?
To make these mouth watering morsels you will need-
200g fresh corn kernals, cut off the cob (approx 2 cobs)
100g almond meal
100g natural Greek yoghurt
2 tbs olive oil
1 egg yolk
2 egg whites
4-6 finely sliced shallots
1 tsp cumin, ground
1/2 tsp coriander, ground
1/4 tsp hot paprika
1/2 tsp baking powder
Handful fresh coriander, finely chopped
Coconut or olive oil for frying
1 ripe Avocado, lime and a little more fresh coriander to serve
HOW IT'S DONE
Combine all of the ingredients into a mixing bowl, apart from the egg whites and the baking powder. Stir until combined. Using an electric mixture or a strong arm beat the egg whites for 2 minutes on high speed, or until they have turned opaque and are soft peaks. Gently fold the egg whites through the batter until combined. Add the baking powder and stir to combine.
Heat a large fry pan on medium heat, drizzle with a little olive oil or coconut oil. Once hot, gently add a heaped tablespoon of batter to the frypan, forming as neatly as you can a circular shaped fritter. Fry for 2 minutes or until they start to bubble. Flip and cook the other side for 1 minute or until golden. Cook the entire batter, you will end up with approx 12 fritters which I think is enough for two people. This recipe can easily be doubled if you are feeding more. Serve the fritters with smashed avocado, a drizzle of lime a few more chopped shallots and a little fresh coriander.
Photography by Andy Stavert, Recipe by Sunny Kang