GUT HEALTH MONTH RECIPES
Corn fritters
Serves : 4 Preparation time : 15 mins | Cooking time : 15 mins
Ingredients
2 eggs
½ cup Greek style yoghurt ( look for one high in probiotics ), plus extra for serving
⅔cup chickpea flour Freshly cracked black pepper , to taste
4 corn cobs , kernels removed , 1 cob ’ s worth separated for the salsa
¼ cup spring onion tops , finely sliced 2 tbsp extra virgin olive oil ( EVOO ) ½ large red capsicum , finely diced
½ cup cucumber , seeds removed & finely diced
Method
GF
1 . Place eggs , yoghurt , chickpea flour and black pepper , to taste , into a large mixing bowl . Whisk to form a batter . Stir in 3 cob ' s worth of corn kernels and spring onion tops .
2 . Heat EVOO in a large non-stick fry pan over a medium heat . Place ¼ cup of mixture into the pan and cook until the underside is golden . Flip the fritters and cook till golden on the second side . Once cooked , place onto a plate lined with absorbent paper .
3 . Meanwhile , make the salsa by combining remaining corn kernels , capsicum and cucumber .
4 . To serve , place a corn fritter onto serving plate and layer with a dollop of yoghurt and corn salsa . Season with freshly cracked black pepper , to taste .
© Dietitian Connection 40 Infuse | February 2022