Mexican corn fritters.
I love summer. Apart from its obvious positive characteristics such as endless days and beach trips it also means I get to enjoy some of my favourite foods such as stone fruits, berries, avocados and corn! Corn is available throughout the year but I find summertime is when it’s at its sweetest, tastiest best. It’s the perfect vegetable to throw on the barbecue and enjoy with a dab of butter and a sprinkle of salt. But for those times when you feel like something a little different corn fritters are the perfect choice.
Now as far I’m aware corn fritters aren’t particularly Mexican but I have used some Mexican flavours and served it with guacamole which lead me to naming this post Mexican fritters. I made these for a simple dinner but they would be great on the weekend for brunch with a side of crispy bacon…
If you’re not a fan of the spices I’ve used then you can simply replace them with some that suit your taste. I think fresh coriander or basil would work well as would a little finely sliced red onion. Why not give these a go next time you have guests around for brunch? An added bonus is that they’re gluten and lactose free!
- 500g whole corn kernels (you can use fresh or canned)
- 1 long red chilli
- 3 eggs
- 1/2 cup gluten free flour
- 1/2 tsp ground paprika
- 1/2 tsp ground cumin
- salt and pepper
- 2 tbsp olive oil
- Finely dice the red chilli and add to a bowl with the corn, eggs, gluten free flour, paprika, cumin and mix well.
- Season with salt and pepper.
- Heat a large non-stick saucepan over a medium heat.
- Add the olive oil and tilt the pan to coat the surface evenly.
- Place spoonfuls of the corn mixture into the pan and cook for about two minutes on each side or until golden brown.
- Serve with my guacamole and a splash of Tabasco sauce.
Number of servings: 10-12 fritters