If I’m to be completely honest, I’m one of those people that regularly skips breakfast (I feel a pang of shame as I type this). My first meal of the day normally consists of a glass of water, a big cup of coffee followed a few hours later with a mid-morning snack.
My weekends however, are a different story. If I’m not headed to brunch (one of my favourite pastimes) the husband and I enjoy a big breakfast at home. One of our all time favourites – corn fritter stacks.
What you’ll need:
- 1 Sweet Corn Cob (approx. half a cup)
- Capsicum (approx. 30g)
- 1 Large Egg
- 1/3 Cup Wholemeal Flour
- 1/4 Teaspoon Baking Powder
- 1/8 Teaspoon Sweet Paprika (Sometimes called hungarian paprika)
- Salt & Pepper
- 20mls Water
- Oil of your choice
Combine all ingredients into a bowl and mix well. Heat some oil (I use coconut oil) in a non-stick pan. Take two heaped teaspoons of the mixture and spread out evenly. Cook each side until golden. Makes 4 Fritters.
To serve: I stack the fritters with mixed lettuce, blistered grape tomatoes, avocado and grilled haloumi cheese and drizzle with my favourite dressing.