These fritters are always a hit in our cafe – everyone loves them and many ask for the recipe – so here it is. Egg-free, dairy-free, gluten-free, but definitely not taste-free! The fritters are bound by a ‘linseed egg’, a great egg replacement in fritters – basically 1 Tbsp linseed and 3 Tbsp water mixed together replaces 1 egg.
A bit of science that’s different in this recipe – We use our house-made GDL baking powder, to avoid phosphate and aluminium products which are connected with heart disease and Alzheimer’s. GDL baking powder uses glucono-delta-lactone, a product which is found in nature (your own body even makes it when glucose comes in contact with bacteria in the mouth). Normal baking powder creates sodium by-products, raising blood pressure and hardening the arteries. GDL baking powder creates a by-product called potassium gluconate, something that helps your body to absorb iron, magnesium and calcium.
So let’s get on with the corn fritters! Delicious with salad and steamed veggies, a herbed cashew sauce is nice too, or sauerkraut – what would you serve them with? Let us know if you make this recipe. The salad pictured above features roast tofu cubes.
- 1 Tbsp / 10g golden linseed
- 3 Tbsp / 45g water
- 1/3 cup / 42g corn starch
- 1/3 cup / 44g buckwheat flour
- 1/3 cup / 44g brown rice flour (we use long-grain)
- 1/4 cup / 38g stoneground corn flour
- 1 dessert spoon / 9g GDL baking powder
- 1/2 tsp / 3 g sea salt
- 1 tsp / 4 g vegetable bouillon powder
- 1 cup / 255g soy milk
- 500g canned corn kernels drained (Canned works best. Frozen corn must be thawed first)
- 1 piece / 28g spring onion
- 2 cloves / 7g garlic
- Olive oil (for frying)
- Grind linseed finely, mix with the water and let it sit to make a ‘linseed egg’.
- Slice the spring onion finely, dice the garlic finely.
- Mix the flours in a bowl, sieve in the GDL baking powder to remove any lumps, and mix to combine.
- Add the salt and bouillon powder.
- Add all the remaining ingredients except the olive oil, and mix the batter well.
- Heat 1 tsp oil in a large non-stick frying pan on 3/4 heat. Add a heaped tablespoon of the batter- 4 or 5 to a pan works well. Allow to turn golden on one side before flipping.