Carrot and Sweetcorn Fritters with Guacamole and Salsa
Serves: 4
Time: 20 mins
The amount of variations you can do with a veggie fritter are endless. I wonder if anyone has dedicated a cookbook just to that? Probably. Tonight I wanted to use up my fresh corn on the cob so I have added 2 whole carrots to help with binding and to give the mix some moisture. I have also used a store bought salsa. Your options are endless, but if you want to keep it a little healthier, go with one that is lower in sugar -naked Byron foods do one that’s made with coconut sugar and is delish!
Leftovers
Fritters keep really well for a couple of days but if you’re using avocados remember to store in an airtight container so the guacamole will last as well.
What you'll need
1 fresh corn on the cob
2 carrots
1 bunch of coriander
3 eggs
1/2 cup of gluten free flour
1 teaspoon of baking powder
1 large ripe avocado
1 small bag of baby rocket
1 mild tomato salsa
1 lime
2 green tomatoes
From the pantry
olive oil
salt and pepper
Prep and Cook
Make Batter
Peel the husk off the sweetcorn and remove as much of the strings as possible, then use a sharp kitchen knife to carve down the length and cut off the kernels.
Peel and grate carrots.
Wash the coriander and roughly chop just the leaves, reserving the stalks for the guacamole.
Combine all ingredients together in a mixing bowl with the flour and baking powder. Season with salt and pepper and mix well to combine.
Cook Fritters
Heat a large non stick fry pan on a medium to high heat with around 3 tablespoons of olive oil. Cook fritters in batches of 3 for 2 minutes each side until lightly golden.
Turn out onto paper towels.
While you are cooking the fritters you can be mashing the avocado.
Once you have finished cooking the fritters wipe the pan out with a paper towel and lightly fry up your green tomatoes.
Make Guacamole
Peel and deseed avocado and scoop out the flesh into a small bowl.
Roughly chop the coriander stalks and add to the avocado along with the juice of the lime.
Season well with salt and pepper and mash all together. I find a balloon whisk does the job great.
Plate it Pretty
Fan out 2-3 corn fritters on one side of your plate. Bunch up a nice large handful of rocket beside the fritters.
Place green tomato on top of the fritters and a large heaped spoon full of guacamole and salsa
Enjoy!
Lunch Tomorrow
Lunch is exactly the same as dinner. If you keep this one in an airtight container your avocado should keep.