Corn and Kale Fritters
As a gluten-free family, we’re often denied the regular dishes that everyone else seems to enjoy – croissants, schnitzel, hash browns and of course that classic Australian brunch dish, corn fritters. On our journey with good food that happens to be gluten-free to honour Bryony and our coeliac daughter, Olive, we’ve reinvented all of these dishes. Not only do we think they taste better, they also feel better in our bodies, so it’s a win-win. These fritters are light and easy to digest, and make a great addition to our weekend brunch repertoire. A splash of hot sauce at the end will add a little kick. We normally serve these with classic smashed avocado, tomato salsa, some thinly sliced fresh or pickled jalapeño and a simple green salad. Serves 4
Tomato salsa
2⅓ cups cherry tomatoes
4 sprigs coriander, finely chopped ½ red onion, diced
1 dried smoked chilli (such as ancho), soaked for 10 minutes in hot water, then chopped
Fritters
130 grams kale, finely shredded 6 organic eggs, 2 separated 2 small-medium corn cobs,
kernels sliced off
100 grams buckwheat flour 2 tablespoons ghee, coconut oil or olive oil, plus extra olive oil for drizzling smashed avocado, sliced jalapeños (optional) and a green salad, to serve
Tomato salsa: Toss all the ingredients together and season to taste with salt.
Fritters: Preheat the oven to 100°C.
Stir the kale, eggs, egg yolks (reserve the egg whites), corn, flour, 100ml water and 1 teaspoon salt together well. Whisk the egg whites to stiff peaks, then gently fold them through the kale and corn batter. They’ll deflate a bit, but the whites will help the fritters become nice and fluffy. Heat a cast-iron frying pan over mediumhigh heat. Add half the ghee or oil, swirling to coat, then spoon in large dollops of batter. Fry for 2-3 minutes each side until nicely browned, then transfer to oven to keep warm while you cook remaining fritters, using the remaining ghee or oil as needed. Serve with smashed avocado, tomato salsa and a green salad drizzled with olive oil.