Sweet corn fritters with chutney
As a clinical nutritionist, I prioritise recipes that are both delicious and nutritionally balanced.
Sweet corn is not only naturally sweet and delicious, but it’s also packed with essential nutrients. Fresh sweet corn is a great source of fiber, vitamins A, B, and C, as well as antioxidants like lutein and zeaxanthin, which are beneficial for eye health. Additionally, sweet corn is rich in complex carbohydrates, providing sustained energy. These gluten-free sweet corn fritters, made with tapioca or potato flour, are a perfect combination of taste and nutrition. Paired with a garlic coconut yogurt sauce and a tangy eggplant pickle chutney, this dish is a delightful and wholesome meal.
Ingredients
Serves: 4
For the Sweet Corn Fritters:
2 cups fresh sweet corn kernels (about 2-3 ears of corn)
1/2 cup tapioca flour or potato flour
2 shallots, finely chopped
2 cloves garlic, minced
1 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
1/2 cup coconut milk
2 large eggs, beaten
Salt and pepper to taste
Coconut oil for frying
For the Garlic Coconut Yogurt Sauce:
1 cup coconut yogurt
2 cloves garlic, minced
Zest and juice of 1 lime
Salt to taste
For the Eggplant Pickle Chutney:
1 medium eggplant, diced
1 small onion, finely chopped
2 cloves garlic, minced
1/4 cup apple cider vinegar
2 tbsp maple syrup or honey
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground turmeric
Salt and pepper to taste
Olive oil for cooking
For Serving:
Sauerkraut
Mixed salad greens
Prepare the Sweet Corn Fritters: In a large bowl, combine the fresh corn kernels, tapioca or potato flour, chopped shallots, minced garlic, turmeric, cumin, coriander, coconut milk, and beaten eggs. Mix well to form a batter. Season with salt and pepper.
Cook the Fritters: Heat a large skillet over medium heat and add a bit of coconut oil. Spoon the batter into the skillet, forming small fritters. Cook for about 3-4 minutes on each side, until golden brown and crispy. Remove from the skillet and drain on paper towels.
Make the Garlic Coconut Yogurt Sauce: In a small bowl, combine the coconut yogurt, minced garlic, lime zest, and lime juice. Mix well and season with salt to taste.
Prepare the Eggplant Pickle Chutney: Heat olive oil in a pan over medium heat. Add the diced eggplant and cook until it starts to soften, about 5-7 minutes. Add the chopped onion and minced garlic, and cook for another 3-4 minutes until the onion is translucent. Stir in the apple cider vinegar, maple syrup or honey, cumin, coriander, turmeric, salt, and pepper. Simmer for 10-15 minutes, stirring occasionally, until the chutney is thick and the flavors are well combined. Remove from heat and let cool slightly.
Assemble and Serve: Serve the sweet corn fritters on a plate with a side of sauerkraut and mixed salad greens. Top with a dollop of the garlic coconut yogurt sauce and a spoonful of the eggplant pickle chutney.
Enjoy these nutritious and flavorful sweet corn fritters with chutney, perfect for a satisfying meal that supports your health and delights your taste buds!