Corn and courgette buckwheat fritters
Ingredients – serves 2-3 (8 fritters)
4 Spring onions
1 ears Sweetcorn
10g Fresh coriander (finely chopped)
1tbsp Coconut oil
1 cup/120g Buckwheat flour
½ cup/60ml Almond milk
½ cup/60ml Sheeps yoghurt (replace with almond milk if wish to be dairy free)
Sea salt and pepper
Grate the courgette, and finely chop the onions and chili. Finally slice off the kernels of corn. Mix together in a large bowl.
In a frypan heat ¼ coconut oil. On medium heat, fry the vegetable mixture for 1 min and then place on kitchen paper to drain.
In the meantime make the batter by whisking together the eggs, flour, milk and yoghurt, season generously. Add in the vegetable mix as well as the coriander leaves.
In the same frypan add more coconut oil. To create each fritter ladle in to a hot frypan and smooth out to about 1cm thick and 8-10cm wide. You can do 2 to 3 in a pan in one go. Lay on kitchen paper to drain off excess fat before serving.
Served here with smashed avo, chili and lime, with hot sauce and on a bed of leaves.
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