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Corn and kale fritters

Serves 4


As a gluten-free family, we’re often denied the regular dishes that everyone else seems to enjoy – croissants, schnitzel, hash browns and of course that classic Australian brunch dish, corn fritters. On our journey with good food that happens to be gluten-free to honour Bryony and our coeliac daughter,
Olive, we’ve reinvented all of these dishes. Not only do we think they taste better, they also feel better in our bodies, so it’s a win-win. These fritters are light and easy to digest, and make a great addition to our weekend brunch repertoire. A splash of hot sauce at the end will add a little kick. We normally serve these with classic smashed avocado, tomato salsa, some thinly sliced fresh or pickled jalapeño and a simple green salad.

130 g (4½ oz) kale, finely
shredded
2 small–medium corn cobs,
kernels sliced off
6 organic eggs, 2 separated 100 g (3½ oz) buckwheat flour 2 tablespoons ghee, coconut
oil or olive oil, plus extra
olive oil for drizzling Smashed avocado, sliced
jalapeños (optional) and a green salad, to serve

TOMATO SALSA
21/3 cups (350 g) cherry
tomatoes
½ red onion, diced
4 coriander (cilantro) sprigs,
finely chopped
1 dried smoked chilli (such as ancho), soaked for 10 minutes in hot water, then chopped


For salsa, toss ingredients together and season to taste with salt.
Preheat oven to 100°C (200°F). Stir kale, corn, eggs, egg yolks (reserve the egg whites), flour, 100 ml (3½ fl oz) water and
1 teaspoon salt together well. Whisk egg whites to stiff peaks, then gently fold them through kale and corn batter. They’ll deflate a bit, but the whites will help the fritters become nice and fluffy.
Heat a cast-iron frying pan over medium–high heat. Add half the ghee or oil, swirling to coat, then spoon in large dollops of batter. Fry for 2–3 minutes each side until nicely browned, then transfer to oven to keep warm while you cook remaining fritters.
Serve with smashed avocado, tomato salsa and a green salad drizzled with olive oil.