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Kumara & Corn Fritters
Makes 20
1 1/2 cups Healtheries Ground Rice Flour
1 1/2 cups plain flour*
2 teaspoons baking powder*
1 teaspoon salt
freshly ground pepper
2 spring onions, finely sliced
2 tablespoons finely chopped parsley
1 kumara, peeled, cooked and cubed (approx. 2 cups)
410g can whole kernel corn, drained
2 eggs, separated
1 1/2 - 2 cups milk
1 tablespoon butter, melted
Sift the dry ingredients into a bowl. Stir in the spring onion, parsley, kumara and corn. Beat the egg yolks with 1 cup of the milk and the melted butter. Add this to the dry ingredients and enough of the remaining milk to make a wet mixture. Do not overmix. Beat the egg whites until stiff. Gently fold in the egg whites. Heat a frypan, add a little melted butter or oil and drop tablespoons of mixture into the pan. Cook on a medium to low heat turning when golden brown. Serve with sweet chilli sauce or your favorite chutney and salad.
Variation: Substitute coconut milk for all or part of the milk and replace the parsley with chopped coriander.
For an orange vinaigrette dressing to go with your salad, blend 1/3 cup fresh orange juice, 1/4 cup olive oil and 1/4 cup Healtheries Apple Cider Vinegar. Honey can be added for sweetness. Allow to stand for one hour before using.
*To prepare as a wheat and gluten free meal, substitute the plain flour and salt for 1 1/2 cups Healtheries Simple Bread Mix.
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