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Corn Fritters with Avocado Salsa

Corn Fritters with Avocado Salsa

Corn Fritters with Avocado Salsa

Corn Fritters with Avocado Salsa. These corn fritters are bursting with flavour and when combined with greens and avocado salsa they form a nourishing twist on an old classic. Gluten-free besan flour (made from chickpeas) has a higher protein content than other flours.

Dr Libby Weaver (PhD) is one of Australasia’s leading nutritional biochemists and is the number one bestselling author of 11 books, as well as a speaker and founder of the plant-based supplement range Bio Blends.

 

Corn fritters

coconut oil to fry

1 small uncooked sweet potato, grated

3 corn cobs, kernels removed

1 bunch of coriander, finely chopped

3 spring onions, finely sliced

1 bunch of leafy greens, to serve

salt and pepper

11⁄2 cups besan (chickpea) flour

1 teaspoon baking powder

1 cup water

50ml olive oil

2 teaspoons cumin powder

 

Balsamic and maple dressing

5 teaspoons balsamic vinegar

4 teaspoons maple syrup

 

Avocado salsa

2 large ripe avocados

1 teaspoon cumin powder

1⁄4 cup reserved freshly chopped coriander leaves

juice of 1⁄2 a lime

salt and pepper

 

 

Heat a little coconut oil in a frying pan on medium heat. Lightly sauté the sweet potato and corn kernels for 3-4 minutes, until tender but not brown. Season with salt and pepper.

Turn off the heat. Add the chopped coriander and spring onion to the pan and stir through, tasting to adjust seasoning if needed.

Transfer the mixture to a bowl and set aside.

To make the batter, place the flour, baking powder, water and olive oil in a high-speed blender and briefly blend to form a batter.

Stir the prepared vegetables into the bowl, then add the cumin. Mix well, taste and adjust seasoning if required.

Heat a little coconut oil in a frying pan on medium/ high heat. Ladle 1⁄3 cup of batter at a time into the pan and cook until the surface is pitted with small holes and the underneath has started to brown. Flip the fritter to cook the other side.

To make the balsamic and maple dressing, combine the two ingredients and mix well.

To make the avocado salsa, place all the ingredients for the salsa in a bowl and mash. Taste and adjust seasoning if required.

 

To serve

Serve the fritters with the avocado salsa and leafy greens, drizzled with a little dressing.

 

EATS is available at www.onemothertoanother.org.nz and at every Whitcoulls store in New Zealand. 

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