Corn fritters


Because who doesn’t like fritters


1 corn cob 
1/4 cup of nutritional yeast 
1/4 cup of finely diced zucchini 
1/4 cup of finely diced capsicum 
1/2 a green onion sliced thin 
1/4 teaspoon of turmeric 
1 teaspoon paprika 
1/2 teaspoon cayenne pepper 
1/2 cup self-raising flour or GF flour
3/4 cup of water – you might need 1 cup, add slowly until desired consistency as per method instructions
Salt and pepper to season 
2 teaspoons of coconut oil 


1 avocado diced 
1/4 cup of chopped herbs – I love coriander 
Juice from one lime 
1/2 cup of chopped cherry tomatoes 
1/4 cup of shredded red cabbage
Salt and pepper to season 

Method for toppings

1. Place all topping ingredients into a mixing bowl and toss well
2. Set to side until fritters are ready 


1. Start by removing the corn from the cobs
2. Using a large mixing bowl add the corn, onion, capsicum, zucchini, nutritional yeast, spices, flour and mix well 
3. Then add your water and create a very thick batter. You want to make sure there isn’t too much liquid and when you hold up the batter it all sticks together
4. Now start by heating a large frying pan on medium to low heat with 1 teaspoon of coconut oil 
5. Add 3 large spoon fulls of batter to the pan and let cook for about 4 minutes per side
6. Make sure you are cooking these nice and slow so they cook all the way through – You will know its ready to flip once the bottom is very golden and the top has lost its shine 
7. Flip after 4 minutes and cook on another side for another 3 minutes on the other side
8. Now remove from pan and cook off remaining mixture – You should have another 3 fritters left
9. Once all fritters are cooked, place 3 fritters on each place and top with the toppings 







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