Sweet corn is in season and it's amazing! I felt like corn fritters for breakfast but I added a few extra vegetables too. If you can't find yams a good substitute would be golden kumera or if you don't have a sweet tooth like me you could use potato (but make sure you squeeze the water out once grated as potatoes have a high water content & you don't want soggy fritters).
I also paired this dish with my mums homemade hummus. She put pine nuts into it and it's the best hummus I've ever had. I'm going to perfect the recipe & I'll post it soon. Seriously it's the best secret ingredient!
Makes roughly 12-14 fritters
1 sweet corn cob
1 large courgette, grated
4 yams (roughly 75g), pealed & grated
1/4 red capsicum chopped to corn sized pieces
1 free range egg
5 Tbsp gf flour (rice blends work well)
1/4 tsp turmeric
1/2 tsp cumin
1/2 tsp tuscan seasoning (can just use salt)
Olive oil for cooking
Peel the sweet corn and place whole cob in a microwave safe bowl. Add 2 tablespoons of water. Cover with cling wrap. Cook for 3 minutes or until the corn brightens in colour. Using a sharp knife cut the corn from the cob.
Whisk the egg in a medium to large bowl. Add the grated/chopped vegetables, spices & flour. Mix well with a fork.
Heat a large frying pan to a medium to high heat (My dial goes up to 12 and I cooked at setting 9). Pour in 3-4 tablespoons of olive oil. Tip the pan back and forth to cover the surface in oil. Drop into the pan a heaped dessert spoon of the mixture. Using the back of the spoon, push the mixture flat so it resembles a pikelet. Repeat until the pan is full. Once the fritter is golden flip to cook the other side. Layer 3 paper towels on top of a tray or plate. As each fritter is cooked, place onto the paper towels to drain any excess oil.
You can preheat the oven to 100°C & keep the cooked fritters on a tray in the oven to keep warm while cooking each batch.
Enjoy with coconut yogurt, cucumber, basil, cherry tomatoes & hummus or what ever your heart desires. Relish is pretty yummy with these too.