Prep time: 15 mins Cook time: 6 mins Total time: 21 mins
This recipe is adapted from Lorna Jane Clarkson's Nourish.
Sift flours and spices into a medium bowl. In a separate bowl or jug whisk together water and eggs until well combined.
Pour egg mixture into the flour bowl and mix well to combine. Add corn, choppe capsicu and spring onions. Mix well.
Heat about 2 tablespoons coconut oil in a large skillet over medium heat. Using a ¼ cup spring-loaded ice cream scoop or spoon, ladle the batter into the hot oil, flattening out into rounds. Cook for 2-3 minutes on each side. Flip carefully and cook for another 2 or so minutes, or until browned.
Serve hot (or cold) with roasted tomatoes, avocado wedges, coriander leaves and a little grate cheese or macadamia nuts.
Store leftover fritters in an air-tight container in the fridge for up to 2 days.
Swap the grated cheese for crushed macadamia nuts to take this tasty breakfast favourite to a whole new level of healthy.
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