If you don’t have coconut flour, use any other flour that you have. You may just need to add a little extra as coconut flour is very drying which means you don’t need to add a lot.
1/2 a tin of corn, drained and rinsed
1 Tbsp milk of your choice (rice, coconut, almond, cows milk etc)
1 x small garlic clove, crushed
1/4 red onion, finely chopped
1/8 tsp Himalayan salt
1/4 tsp baking soda
1 Tbsp coconut flour
1 handful of mesclun
1 tomato, chopped
1 small carrot, shredded
1 tsp olive oil
1 tsp apple cider vinegar
Salt and pepper to season
In a bowl combine all the fritter ingredients and mix well. If the mixture is too runny, add extra flour.
Heat the coconut oil in a large pan on medium heat. Add the fritter mixture to the pan – you will be able to make 3 small or 2 large fritters.
Let them cook for about 2 minutes until firm enough to flip. Flip and cook for another 2 minutes.
Assemble to side salad by mixing all ingredients together in a bowl. Serve the corn fritters with the side salad.
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