Very simple, very tasty, these make a great sunday morning breakfast in bed, or to have your partners folks over to impress.....
300g corn kernels (fresh off the cob is best)
40g red onion (brunoise - means fine dice. Sharp knife is best)
30g red capsicum (same as above)
20g Gluten Free breadcrumbs
3 whole eggs beaten lightly (48g ea approx.)
chopped parsley (fine as you can)
salt and pepper
Carefully cut the kernels off the cob into a large bowl, making a mess as you go. Add the onion. When cutting the capsicum, cut off the flesh in cheeks, then carefully take the inner part off with a sharp knife. Then cut into fine strips, and then dice. Add this, the parsley, the seasoning, and the eggs, and mix well.
Finally add the breadcrumbs and mix well again*. Let the mix rest before cooking (the breadcrumbs soak up the egg and give it the fritter feel. Also breadcrumbs are a lighter option than flour - what most other corn fritter recipes contain)
Using a 30 cm fry pan heat up a little oil on medium heat. If you have metal rings for the fritters use them, if not gently spoon 2 tblsp into the pan - around 3 fritters at once and let them caramelize for 3-4 mins (brown on the bottom - as everything contains sugar).
Then gently with a large spatula, turn the fritters over and caramelize the other side. These can be made a day ahead, and can be stored for 3-4 days in the fridge.
Makes around 6 x 2 fritters.
* If the mix seems to wet or too dry, just add some breadcrumbs or 1 more egg to the mix to even it out
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