These corn fritters are a flavour filled take on the traditional brunch dish, with the addition of Thai spices inspired by a friend of the Anything’s Possible team.
3 medium zucchini (300g), grated 1 tsp salt
1 cup rice flour
2 eggs, whisked
kernels from 2 medium corns, husk removed and any hairs discarded (to make 300g of corn kernels)
1 small red onion (200g), finely diced
1 cup coriander leaves (60g), roughly chopped
1 fresh medium red chilli, minced
5 kaffir lime leaves, stems discarded and finely chopped 2 tbsp nutritional yeast
2 tbsp coconut sugar
1 tbsp tamari
1 tbsp fresh turmeric (20g), grated with skin on or
1⁄2 tsp of ground turmeric
2 tsp garlic, minced
2 tsp fresh ginger, grated with skin on coconut oil, for frying
3 medium tomatoes (300g), diced (it’s best if they are fresh and not too soft)
1 spring onion, finely chopped including green tops 1⁄2 cup parsley (30g), chopped
1⁄2 cup mint leaves (30g), stems removed
1⁄2 lime, to make 1 tbsp of juice and 1 tsp of zest pinch of salt and pepper
1⁄2 lime, thinly sliced
nut milk bag
Combine the zucchini and salt in a medium bowl and leave to draw out the liquid for 10 minutes. Put the zucchini, in batches, into a nut milk bag and squeeze out the water over the sink. Put the zucchini in a fresh bowl and set aside.
In a separate medium bowl, sift in the rice flour and then add the eggs, corn kernels, onion, coriander leaves, chilli, kaffir lime leaves, nutritional yeast, coconut sugar, tamari, turmeric, garlic, ginger and squeezed zucchini. Combine well until it becomes like a pancake batter.
Put 1 tablespoon of coconut oil in a medium to large fry pan and place on a medium-high heat. Add 1⁄4 cup of the mixture and fry until you see the edges become brown before flipping. Once brown on both sides, transfer to a plate.
Repeat until the mixture is used up and serve straightaway with the salsa.
Combine all of the ingredients in a bowl. Garnish with the lime slices.
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