This week I decided to have a go at making some fritters that are simply divine and totally programme friendly!
They took me a total of 15 minutes to prepare and I served them on a bed of spinach leaves with a few baby tomatoes, a sprinkle of pumpkin seeds, a drizzle of olive oil and a spot of yoghurt dressing and TaDa! Dinner ready to go in no time at all!
To make around 15 fritters you will need:
400 grams of sweetcorn 1 cup of gram flour 2 tsp ground coriander 2 tsp ground cumin 2 tsp chilli powder 1 tsp Himalayan rock salt 1 large chilli, finely chopped 1 tsp baking powder approx 3/4 cup of water
Firstly combine the sweetcorn and chopped chilli in a bowl and set aside. Then for the batter; add to a mixing bowl, the gram flour, coriander, cumin, chilli powder, salt and baking powder and combine well. Add 1/2 cup of water and mix well, keep adding water until your mixture is the consistency of custard. Add the sweetcorn to the batter and stir well.
Heat the pan and add 2 tbsp of coconut oil to the pan. I prefer cooking with coconut oil because it is more stable at high temperatures so a much healthier option.
Then add a large tablespoon of batter to the pan, let the fritter cook well on one side and gently turn it over to cook the other.
Remove from the pan and blot with a kitchen towel, load your plate and tuck in!
This is delicious served with a yoghurt dressing, see the recipe below.
For the dressing you will need:
2 tbsp extra virgin olive oil 2 tsp natural live yoghurt Fresh herbs, i.e.: chives, basil, and thyme Season to taste. Mix the ingredients together in a bowl and add to your salad, veggies.
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