A healthier take on corn fritters!
These are great for dinner, or chopped up and over a salad for lunch.
YOU WILL NEED
2 cobs of corn - I buy organic ones with the husks still on
150g of grated zucchini
2 eggs lightly beaten
1/3 cup almond milk
1 cup buckwheat flour (or your flour of choice)
1/2 tsp ground cumin
Himalayan salt and cracked pepper to taste
Coconut oil for cooking
Tomato and avocado to serve
Avocado or Coyo to serve
1. Cut corn off the cob and add to a bowl with, zucchini, eggs and milk. Whisk together.
2. Sift in flour and cumin. Add salt and pepper.
3. Heat some oil in the pan. Add mixture in desired fritter size. Cook then flip with a spatula once golden. Cook fritters in batches and keep warm in the oven.
Serve with tomato, avocado and coyo.