Corn fritters, the perfect breakfast, brunch or meal for any time of the day. I love that these are egg-free and packed with veggies. The garlic yoghurt on top just takes these to the next level.
As mentioned no eggs are involved in this recipe, instead I opt to use a chia-seed egg by combining 1 tablespoon of chia seeds with 3 tablespoons of water, it really does do the trick perfectly for texture but for a slightly eggy flavour I like to add black salt which is a game-changer for recipes that need the flavour of a hard-boiled egg. I get mine from the Salt Box and it’s seriously lasted me for months.
The recipe yields 8 perfect fritters when measured out 1/4 cup each so, will serve 2 people as a main meal or 4 people as a side.
Enjoy!
P.s of you make this and share on social media I’d love to see your creations. Connect with me at @theplantritionist or tag #theplantritionist
Start by preparing the garlic yoghurt, add everything to a bowl and mix until well combined and set aside in the fridge so the garlic has time to infuse the yoghurt while you prepare the fritters.
Add garlic, onion and red capsicum to a non-stick skillet and fry for a few minutes until the capsicum is soft then turn off heat.
Sift flour into a large mixing bowl then add remaining ingredients including the onions, garlic and capsicum into a mixing bowl and stir until well combined.
Heat a non-stick skillet over medium heat and if desired add a little oil. Measure out 1/4 cup of the mixture and add to the skillet. Cook up to 4 fritters at a time. Cook for 5 mins on each side or until golden and crispy.
Serve fritters with a big splodge of garlic yoghurt and fresh herbs like coriander
Ingredients
Directions
Start by preparing the garlic yoghurt, add everything to a bowl and mix until well combined and set aside in the fridge so the garlic has time to infuse the yoghurt while you prepare the fritters.
Add garlic, onion and red capsicum to a non-stick skillet and fry for a few minutes until the capsicum is soft then turn off heat.
Sift flour into a large mixing bowl then add remaining ingredients including the onions, garlic and capsicum into a mixing bowl and stir until well combined.
Heat a non-stick skillet over medium heat and if desired add a little oil. Measure out 1/4 cup of the mixture and add to the skillet. Cook up to 4 fritters at a time. Cook for 5 mins on each side or until golden and crispy.
Serve fritters with a big splodge of garlic yoghurt and fresh herbs like coriander
