Fiery Corn Fritters
INGREDIENTS
SERVES 2
Coconut flour, 2 tbsp White rice flour, 2 tbsp Baking powder, ½ tsp Cayenne pepper, ½ tsp Ground cumin, pinch Salt, pinch Free-range eggs, 2 One mielie, cooked and stripped Red pepper, ¼, diced A spring onion Mackerel pâté, 80g Step 1/ These will keep for a couple of days in the fridge, so batch-cook them. Combine the flours, the baking powder, spices and salt. In a separate bowl, whisk the eggs with 60ml of water. Pour the eggs into the flour, then combine with the mielies, pepper and onion.
Step 2/ Divide the batter into fritters of your preferred size and fry in batches in hot coconut oil. Cook for two to three minutes on each side, or until browned. Serve topped with…