I love a good corn fritter! Such a simple dish and it’s got my mouth watering right now. You can add any vegetable to a fritter really and it’ll taste so damn good. To spice them up I like to add chili and top with either Greek yoghurt and smoked salmon, or a tomato chutney! The salmon adds another element of flavour and the combination is perfect – although I may be bias…
- 1 cup plain flour
- ½ cup milk
- 3 eggs
- 1 tsp salt
- 1 can corn, drained
- 4 shallots, chopped finely
- 1 zucchini, grated
- 1 carrot, grated
- basil, torn finely
- 2 tsp chilli
- olive oil, for frying
- salt and pepper
- natural yoghurt, smoked salmon, dill and lemon to serve
Combine the flour, milk, eggs and salt in a large mixing bowl and whisk until smooth. Add the vegetables and mix with a wooden spoon until combined.
To cook the fritters, grease a non-stick frypan with olive oil over medium heat. Ladle the fritter mixture into the pan, spreading the ingredients out and cook until both sides are a deep golden with crispy edges.
Keep the cooked fritters in the oven to stay hot then serve with yoghurt, salmon, dill and lemon. One word – YUM!
Alternatively if vegetarian serve with a sweet tomato chutney – https://morefoodblog.wordpress.com/2014/11/29/sweet-tomato-chutney/
Happy cooking, love Jem x
Are you craving a sweet but don’t want to undo the run you just struggled on for 30 minutes? This is the muffin recipe for you! These muffins are butter free, flour free, have very little sugar and are beautifully moist! I was searching through my fridge yesterday morning thinking of what to bake, and had a litre of yoghurt, a few bananas which were looking a little brown and got inspired to create something healthy. These muffins are perfect for a morning or afternoon snack, a brekkie on the go and a dessert after dinner. The chocolate drop when warmed up oozes in to the middle of the muffin and is bloody amazing! Store muffins in an airtight container for up to one week (if they last that long).
- 1 cup Greek yoghurt
- 2 large bananas, mashed
- 2 eggs, beaten
- 2 cups rolled oats
- 1/4 cup brown sugar
- 2 tsp baking powder
- 1/2 tsp cinnamon
- optional – chocolate drops, to place on top of each muffin
Preheat oven to 180 degrees and prepare a muffin tray with muffin cases.
Add all the ingredients except for the chocolate drops into a large bowl and stir until batter is smooth and creamy.
Pour batter into prepared muffin cases, filling each about 3/4 full. Place a chocolate drop in the middle of each muffin.
Bake for 20 minutes, or until the tops of the muffins are set. Allow muffins to cool in pan for before removing. Enjoy warmed up with a nice cuppa!
Happy baking, love Jem x