Corn fritters are my ultimate holy-grail brunch dish. Sweet, juicy corn in some crispy golden batter, oozing with egg yolk and some extra trimmings on the side- it’s a deeply satisfying and a not-so-secret guilty pleasure of mine.
I’ve been on a mission to come up with an equally delicious, healthier alternative to these bad boys, and I think I’ve nailed it this time!
I’ve been tinkering with PBCo’s Protein Pancake Mix; it’s fluffy and cooks up nicely on the pan, it’s made from plant-based protein and has only 2.5g of carbs a serve. I’ve been making fruity pancakes using this mix for a while, but one day when the corn-fritter-craving hit… I discovered that they’re equally delicious in savoury form! Add in some frozen corn kernels, a dash of garlic powder, paprika and thyme and a good shake of salt & pepper- and there you have it. Savoury Corn Fritters! Loaded with protein! Reasonably healthy! Rejoice!
I’ve served this on a bed of peppery rocket, chopped tomatoes and tomato chutney with a gooey poached egg on top. Feel free to serve these up with whatever your heart desires… smoked salmon, crispy bacon, sour cream…. happy brunching!
High Protein Corn Fritters
- 30 g Protein Pancake Mix from PBCo
- 50 ml milk (any milk of choice)
- 1 whole large egg
- 120 grams frozen corn kernels
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp thyme
- 1 pinch salt and pepper
- 5 ml olive oil
- 1 large ripe tomato (diced)
- 1 handful fresh rocket
- 1 tbsp tomato chutney or cottage cheese- to serve
- Defrost the corn kernels in the microwave
- Combine the pancake mix, milk, eggs and frozen corn in a large bowl. Add the paprika, garlic powder, thyme and salt & pepper. Thoroughly combine with a fork and let the mixture sit.
- Add a few drops of oil to a small non-stick fry pan, heat on high heat until almost smoking, then turn to low heat and wait for 30 seconds (this prevents the pancake mixture from sticking)
- Spoon the pancake mix into the frying pan on low heat, form 3 small pancakes (about 10cm in diameter each). Cook for 60-90 seconds or until bubbles form
- Flip each pancake and cook the other side for a further 90 seconds
- Stack onto a large plate over a bed of rocket, scatter with chopped tomatoes and add a dollop of chutney, cottage cheese or condiment of choice