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Broccoli & Corn Fritters
Jul 14

Broccoli & Corn Fritters

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Did you know that Saturday 16th July is world corn fritters day? Ok, we agree — this is a bit of a random day, but we’re not going to fight it! We’re going to embrace it! Especially because we have this tasty recipe to share with you all. Our corn fritters are gluten-free, sugar-free and high in protein. They are so versatile — you can eat them for breakfast, lunch or dinner! We even take them to parties for a healthy option. So here’s the recipe — make sure you share it with friends to celebrate corn fritter day! 😛

Mike:

“The main ingredient in these fritters is eggs! This means they are full of protein to help you build more muscle. When I am REALLY hungry after a hot yoga session, I sometimes have them in a rye bread sandwich! Very filling.”

Ingredients:

6 eggs

250g creamed corn (or you can blend your own corn! The fritters hold together better this way.)

1 broccoli

½ red capsicum

½ stem of leek

4 tablespoons coconut flour

¼ cup milk

1 tsp chives

1 tsp chili flakes

1 tsp paprika

1 tsp Himalayan salt

2 tbsp of coconut oil

 

Method:

 

Chop all the vegetables finely, except for the broccoli.

 

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Lightly beat the eggs in a bowl with a fork.

 

Shave the green florets from the broccoli (just the very top! You can use the rest of the broccoli for something else) and stir into the eggs.

 

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Add the chopped vegetables, salt and spices to the mix.

 

Finally, add the milk. The consistency should be like a thick batter.

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Heat the coconut oil in a non-stick pan on medium heat. Add tablespoon-sized dollops of the corn mixture to the pan and cook on each side for 3-4 minutes or until golden brown on each side.

 

Suz:

“Unlike most oils, coconut oil has a higher heat tolerance, meaning that it doesn’t go rancid or toxic when it is used in cooking.”

 

Place the cooked fritters onto a plate lined with papertowl to cool and to draw out any excess oil.

 

Serve with Greek yogurt and some extra chives.

 

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Happy ‘corn fritter day’ everyone!

<3 Mike & Suz

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