I have used both buckwheat and tapioca flour to make these gluten free curried corn and vegetable fritters. I enjoy mixing up the vegetables depending on seasonal availability and what I have in my fridge. I've added feta to make them extra delicious, but you could easily leave it out to make them dairy free!
These are the perfect mid week meal when you are short on time for cooking.. Just throw all of the ingredients together, pan fry and serve with a simple green salad.
Use any vegetable you have on hand, pumpkin in place of carrot or leeks in place of spring onions work well too.
5 free range or organic eggs
1 cup buckwheat flour
1 Tbsp tapioca flour
1 tsp gluten free baking powder
2 tsp curry powder
1 tsp dried sweet basil
1 medium courgette, grated
1 medium carrot, grated
1/2 red pepper, seeds removed and chopped finely
3 spring onions or 1/2 onion, shopped finely
1 400g can corn, drained or equivalent fresh corn removed from cob
100g feta, roughly chopped (optional)
freshly ground black pepper
1 -2 Tbsp butter or coconut oil for frying
Using a whisk, beat eggs in a medium sized bowl. Sift in both flours and baking powder, gently whisk together, taking care not to over mix. Add remaining ingredients, season to taste with garlic salt and pepper, gently fold together until combined. Bring a frying pan to a medium heat, add half the butter or oil. Once the fat begins to sizzle, place large spoonfuls of the fritter mixture into the pan and fry until golden brown on both sides. Add more fat and continue to cook fritters until there is no more mixture left (unless you want to save some for the next day). I like to drain my fritters on absorbent paper before serving with a fresh green salad. Enjoy!