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.