Serves: Makes 8 corn fritters

  • 3 fresh corn on the cobs, remove the corn husk, wash and using a sharp knife, slice off the corn kernals into a bowl – alternatively you could use 400g canned sweetcorn
  • 1/2 cup fresh mint, chopped roughly
  • 2 eggs
  • 1/2 cup Coco Earth Brown Rice Flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1-2 tsp turmeric powder


  • Measure out 1 cup of the corn kernels, place the 1 cup of the corn kernels and 1 egg into a blender and pulse until almost combined. A chunky batter is fine.
  • Pour the batter into a large mixing bowl.
  • Add the brown rice flour, baking powder, turmeric powder, salt and pepper and remaining egg, whisk well to combine.
  • Add the mint and left over corn kernels and fold through until combined.
  • Preheat a large frying pan on a medium to high temperature. Add oil of your choice.
  • When the pan is at temperature, use a tablespoon to scoop a tablespoon of the corn fritter mixture into the frying pan. Repeat until the frying pan is full – being mindful not to overcrowd the pan.
  • Cook the fritters for approximately 2-3 minutes on each side. In between batches, add extra oil to the pan to keep the fritters from sticking, as necessary.
  • Place the cooked fritters onto a paper towel over a plate or chopping board to absorb any excess oil.
  • Serve with a dollop of coconut yoghurt or natural Greek yoghurt and fresh mint.