- 2 eggs
- 1⁄2 cup probiotic natural yoghurt, plus extra for serving
- 2⁄3 cup chickpea flour
- Freshly cracked black pepper, to taste
- 4 corn cobs, kernels removed, reserve 1 cob’s worth for the salsa (see Tip)
- 1⁄4 cup spring onion tops, finely sliced
- 2 tbsp extra virgin olive oil (EVOO)
- 1⁄2 large red capsicum, finely diced
- 1⁄2 cup cucumber, seeds removed and finely diced
Place eggs, yoghurt, chickpea flour and black pepper, to taste, into a large mixing bowl. Whisk to form a batter. Stir in 3 cob’s worth of corn kernels and spring onion tops.
Heat EVOO in a large non-stick fry pan over a medium heat. Place 1⁄4 cup of mixture into the pan and cook until the underside is golden. Flip the fritters and cook until golden on the second side. Once cooked, place onto a plate lined with absorbent paper.
Meanwhile, make the salsa by combining remaining corn kernels, capsicum and cucumber.
To serve, place a corn fritter onto serving plate and layer with a dollop of yoghurt and corn salsa. Season with freshly cracked black pepper, to taste.
Tip: Instead of fresh corn cobs, you can use a 420g can no-added-salt corn kernels.
