Updated: Feb 4
500 g raw sweet corn kernels
1 red capsicum, finely chopped
1 bunch coriander, chopped
4 spring onions, finely sliced
4 organic eggs
2 generous tablespoons coconut flour
Pinch of sea salt and freshly ground pepper
Combine half of the sweet corn kernels with the eggs, salt and pepper into a food processor.
Process until the corn forms a batter with the eggs.
Spoon it into a bowl and fold in the rest of the corn kernels, coriander, capsicum, spring onion and coconut flour to form a batter.
Heat oil in a frying pan over a low heat.
Drop 2 tablespoons of mixture per fritter into the pan and cook until firm and golden.