Kale & Corn Fritters (Gluten-Free)

🧂 Ingredients

• 150 g cavolo nero

  kale, diced (6 leaves)
• 1/2 teaspoon sea salt
• 2 cobs corns

  boiled for 2-3 minutes
• 1 spring onion

  finely diced
• 1/2 red chili
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/4 cup grated Parmesan
• 3 eggs
• 1/2 cup cassava flour

  or tapioca flour [https://amzn.to/2PTR8PN]
• Olive oil or coconut oil for cooking

  about 4-5 tablespoons
• 1 tablespoon mayonnaise
• 2 tablespoons plain yoghurt

  of choice
• 1 teaspoon tomato paste
• 5 basil leaves

  finely chopped
• 1 small clove garlic

  grated
• A pinch of salt

Instructions

• 1 First, we have to prepare our two key ingredients: cavolo nero (or regular kale)
  and sweet corn.
• 2 Cut the cavolo nero leaves away from the firm stalk (you can use it in a soup)
  and slice into thin strips. Sprinkle the shredded cavolo nero leaves with a
  little salt and massage for 20-30 seconds with your hands. This process will
  soften the fibres and moisten the leaves.
• 3 I used fresh corn in this recipe. Cook it in boiling water for 2-3 minutes, then
  rinse under cold water and slice the kernels off. You can use canned or frozen
  sweet corn instead. If using frozen corn, defrost it in a bowl of hot water
  first.
• 4 Combine shredded, massaged cavolo nero with corn and the rest of the ingredients
  except for the flour. Mix well and then add the flour. Stir well.
• 5 Preheat a large frying pan over medium-high heat. Add about two tablespoons of
  oil, to begin with. Use a 1/4 cup or a tablespoon to scoop a pancake-sized
  fritter. Pop it in the pan and use the back of the spoon or the cup to flatten
  it down.
• 6 It might seem like the fritters won’t hold, but once they start to cook, the
  batter and the melted Parmesan will glue everything together, and the bottom
  will crisp up. Turn them over with a spatula after about 2-3 minutes or when you
  see the edges are starting to brown. Add a little more oil when you flip them
  over to prevent burning and to ensure that lovely crispiness. Cook for two more
  minutes on the other side. I had to cook the mix in two batches.
• 7 In the meantime, combine the sauce ingredients in a bowl and mix well. Serve the
  fritters with the sauce and a side salad or some cherry tomatoes.

Nutrition Info