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Corn Fritters
by author Fred Edrissi

Corn fritters are easy, tasty and hearty. Serve with yogurt or kefir sauce for a savoury taste or make them a sweet treat with applesauce.

1 1/4 cups (310 ml) whole wheat flour
1 tsp (5 ml) baking powder
1/2 tsp (2 ml) sea salt
2 large free-range eggs, lightly beaten
1/4 cup (60 ml) whole milk
1 1/2 cups (375 ml) fresh corn kernels
1/4 cup (60 ml) red bell peppers, finely diced
1/4 cup (60 ml) yellow bell peppers, finely diced
2 Tbsp (30 ml) coconut butter

In a bowl, combine flour, baking powder and salt. Stir in eggs and milk until flour is just moist and the mixture is lumpy. Fold in corn and peppers. Heat coconut butter in a large pan over medium heat. Drop in corn batter by tablespoonfuls and panfry for two to three minutes until slightly golden on both sides. Place fritters on paper towels to drain the oil. Place on a baking sheet and bake at 350°F (180°C) for seven to 10 minutes to prevent fritters from becoming doughy.

For a savoury dish, serve with one cup (250 ml) kefir or yogurt mixed with one tablespoon (15 ml) chopped green onion, two teaspoons (10 ml) lemon juice and two teaspoons (10 ml) cold-pressed oil. For a sweet dish, serve with applesauce or maple syrup and a dust of cinnamon. Serves four.

Source: alive #227, September 2001