Apologies for the lack of recipes and posts of late, I've been slack with trying new recipes but I'm on a new health kick so I should now be on a roll and have at least 1 new recipe a week.
I bought Quinoa flour a whilst ago but hadn't thought what to do with it. The market had a sale on fresh corn on Saturday so I bought some not knowing what to do with it but then had a brainwave today and decided to make corn fritters. I've made fritters before but only ever with canned corn which you could still use for this recipe but believe me fresh tastes so much better if you can get it and the quinoa flour gave these a beautiful nuttiness to them. I served it with a very quick tzatziki that I made up a recipe for which complimented it very well.
Fresh Corn Fritters with Quinoa Flour
Servings: 2, Serving size: 3 fritters or 3/4 cup batter, Calories: 195 Calories per serve
250g Corn Kernels (2 Fresh Corn Cobs with kernels chopped off)
40g Quinoa Flour
1 Egg White
1 tsp Garlic
1/4 Cup Water
1. Cut corn kernels from corn cobs and place in a bowl.
2. Add the quinoa flour, egg white, garlic, salt and pepper and mix together.
3. Add the water and mix thoroughly ensuring the flour is well mixed in. The batter will not be very thick as it just coats the corn, it should look something like this:
3. Heat a non-stick fry pan to medium high and spray lightly with oil.
4. Add 1/4 cup of the mixture at a time to form 6 fritters. Make sure to flatten them, you may end up with a few loose corn kernels but leave them in the pan as they end up toasty and delicious.
5. Fry each fritter until golden brown on each side be careful when you turn them over.
Servings: 2, Serving size: 1.2 mixture, Calories: 30 Calories per serve
70g Low Fat Greek Yoghurt (I'm obsessed with Chobani)
1/4 Zucchini (90g)
1 tsp Garlic
1. Grate the zucchini.
2. Juice the lemon.
2. Mix together yoghurt, zucchini, garlic, lemon and salt and pepper.
3. Adjust the garlic, lemon juice, salt and pepper to taste.
I served the fritters with roasted broccoli which I made from a recipe I adjusted from Edible Perspective, I changed the recipe to use coconut oil, garlic and lemon juice to roast the broccoli in and it worked out really well.