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GF - sweet corn frittas

I had struggled for some time trying to get the hang of coconut flour, but once you get used to it it makes for a handy addition to your pantry.

See you you can find some great quality eggs as then this will be a breakfast that will supercharge your day. Eggs are a great source of lots of vitamins and there is no longer the concerns around eggs in regards to cholesterol. So you can use eggs quite liberally and still be great!


Makes 8 fritters

500 g raw sweet corn kernels  - about 3 ears of corn

1 red capsicum, finely chopped

1 bunch coriander, chopped

4 spring onions, finely sliced

Pinch of sea salt and freshly ground pepper

4 organic eggs

2 generous tablespoons coconut flour (see notes for alternatives)


Combine half of the sweet corn kernels with the eggs, salt and pepper into a food processor.

Process for 1 minute or until the corn has broken up and forms a batter with the eggs.Spoon sweetcorn puree into a bowl.

Fold in the rest of the corn kernels, coriander, capsicum, spring onion and coconut flour to form a batter. Adjust to taste.

Heat 2 tablespoons olive oil, ghee or coconut oil in a frying pan over a gentle heat.

Drop 2 tablespoons of mixture per fritter into the pan and cook in small batches for 4 minutes each side or until firm and golden.

Be gentle and patient and wait for the fritters to cook through properly.Serve with leafy greens, smashed avocado and tomato salsa.

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