cals 476 | sat fat 5.4g | su­gar 16.1g | serves 3

Women's Health (UK) - - EAT SMART -


200g frozen sweet­corn, cooked • 3 onions, sliced and caramelised • hand­ful of chives and pars­ley, chopped • 120g gluten-free flour • 1 tsp psyllium husk pow­der • 1½ tbsp bak­ing pow­der • 5 eggs • 150ml co­conut drink­ing milk • 2 cour­gettes • 1 tsp co­conut oil


1. Blitz half of the corn in a food pro­ces­sor. Mix in the rest, plus the onions and herbs. Sea­son.

2. Sieve the flour, psyllium husk pow­der and bak­ing pow­der into a bowl. Com­bine 2 egg yolks, the co­conut milk and 150ml wa­ter. Beat into the flour, then blend.

3. Whisk 2 egg whites un­til stiff and fold into the bat­ter. Let it rest and thicken – you want the con­sis­tency of softly whipped dou­ble cream. Then fold into the sweet­corn mix.

4. Spi­ralise the cour­gettes. Heat the co­conut oil in a fry­ing pan on a medium heat, then pour it out to leave a residue. Put a metal bis­cuit mould in the pan and add a layer of cour­gette. Cover, cook for 2 min­utes, spoon over some bat­ter then cook for 2 more min­utes.

5. Re­move the mould with tongs. Cook for 2 min­utes on each side. Set aside and make an­other 5.

6. Al­low 2 frit­ters per per­son, top with a poached egg and serve with salad if you’re feel­ing virtuous.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.