Corn Fritters

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.

Corn Fritters

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients:

Method:

  1. Grind linseed finely, mix with the water and let it sit to make a ‘linseed egg’.
  2. Slice the spring onion finely, dice the garlic finely.
  3. Mix the flours in a bowl, sieve in the GDL baking powder to remove any lumps, and mix to combine.
  4. Add the salt and bouillon powder.
  5. Add all the remaining ingredients except the olive oil, and mix the batter well.
  6. 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.

2 Comments Add yours

  1. Joan says:

    Looks good. I think I will make them

    Like

    1. Great Joan, let us know how they turned out for you.

      Like

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