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Corn, Kale and Coriander fritters 

 

Ingredients

  • ¼ cup coconut cream 
  • 2 eggs 
  • 110g GF flour 
  • 60g sweet corn (tinned or frozen) 
  • 2 ½ cups shredded baby kale 
  • 2 tbls sweet chilli sauce 
  • 1 cup of coriander leaves 
  • Salt and pepper 
  • Oil for frying (I like to use macadamia oil, but you can also use coconut oil) 
  • Vegetable chutney (to serve)  

 

Method

Combine coconut cream, eggs, flour and Salt and pepper, mix well. 

Add in the remaining ingredients mixing well to coat all the kale and coriander. 

Heat a saucepan on medium heat add a generous amount of oil. Spoon in two tablespoons of the mixture and spread out to cook evenly throughout. Cook until golden on each side. 

Transfer to a plate of paper towel to absorb excess oil. 

Serve with a salad and a side of any favourite chutney.  

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Corn, Kale and Coriander fritters 

 

Ingredients

  • ¼ cup coconut cream 
  • 2 eggs 
  • 110g GF flour 
  • 60g sweet corn (tinned or frozen) 
  • 2 ½ cups shredded baby kale 
  • 2 tbls sweet chilli sauce 
  • 1 cup of coriander leaves 
  • Salt and pepper 
  • Oil for frying (I like to use macadamia oil, but you can also use coconut oil) 
  • Vegetable chutney (to serve)  

 

Method

Combine coconut cream, eggs, flour and Salt and pepper, mix well. 

Add in the remaining ingredients mixing well to coat all the kale and coriander. 

Heat a saucepan on medium heat add a generous amount of oil. Spoon in two tablespoons of the mixture and spread out to cook evenly throughout. Cook until golden on each side. 

Transfer to a plate of paper towel to absorb excess oil. 

Serve with a salad and a side of any favourite chutney.

 
Print Friendly, PDF & Email