Corn fritters are dime-a-dozen. For a good reason! They are super simple, versatile (breakfast for dinner anyone?), they are colorful, vegetarian, free from gluten and super filling when paired with a beautiful salad. 

To stay a little different from the rest, because we like to mix things up, we've added some extra veg along with lemongrass and fresh chili for a Thai-inspired taste bud tantalizer!  

Makes 8-10 Fritters & the salad will feed 4 


  • 1 cup corn kernels (1 cooked sweet corn, kernels removed) 
  • 1 zucchini grated
  • ½ cup almond meal or another GF flour  (brown rice or quinoa flour works well) 
  • 1 tsp freshly grated ginger 
  • 1/2 long red chili, seeds removed, finely chopped
  • 1 stalk of lemongrass, finely chopped or 1 tsp lemongrass paste 
  • 1 tsp baking powder 
  • ¼ cup coconut milk 
  • 1 egg 
  • handful of cilantro, roughly chopped  
  • coconut oil for cooking 


  1. In a bowl combine the flour, corn, zucchini, ginger, chili, lemongrass, baking powder, coconut milk, egg, and cilantro. Mix well. 
  2. Heat a frypan to high heat and add a little coconut oil. Using a spoon, scoop about ¼ cup of the mixture for 1 fritter into the frypan, apply a little pressure with the back of the spatula to flatten the fritter. Cook on each side for 1-2 minutes or until golden brown and cooked through.
  3. Remove and set aside on a plate, repeating until all fritters are cooked.


  • 1 cup kale, finely shredded  
  • 1 green apple, finely sliced 
  • ½ cup shredded coconut 
  • ¼ red cabbage, finely shredded 
  • 1 cup mint, roughly chopped 


  • 1 tbsp tahini 
  • juice of 1 lime 
  • 1 tbsp olive oil 


  1. Combine all slaw ingredients in a large salad bowl. 
  2. In a small bowl, mix together dressing ingredients and pour over the slaw. Mix well to coat. 
  3. Serve alongside your fritters with a fresh squeeze of lime.