Thai Corn Fritters GF, DF, V

January 9, 2018
Lyndall McAlpine

This recipe is from my January Detox Program. I have played around with the recipe for ages and finally really happy with it. They are delicious!


  • 1 cob corn
  • 1 brown onion chopped
  • 1 clove garlic crushed
  • 1 or more red chillies chopped finely
  • 1 tbls olive oil
  • 1 med sweet potato peeled and cubed
  • 1 Tbs coconut flour or Usana’s Fibergy
  • 2 eggs
  • 1/2 cup grated zucchini
  • 1/2 cup chopped capsicum (optional)
  • 1 spring onion
  • 1/2 cup basil or coriander
  • Salt and pepper to taste
  • 1 tbs olive oil for frying


  1. Spread zucchini on paper towels, sprinkle with salt for 10 min then squeeze out extra moisture
  2. Boil sweet potato and corn together until sweet potato is tender
  3. Strain and leave for 5 or so minutes for excess moisture the drain/evaporate
  4. Cut off kernels from cob
  5. Stir fry corn, onion, garlic and chilli in oil
  6. Mash sweet potato
  7. Mix sweet potato, eggs and coconut flour/fibergy together well, you may need to add more coconut flour if too wet *
  8. Mix in the remaining ingredients
  9. Drop spoonful of mixture in medium heat frying pan with olive oil
  10. Fry until golden
  11. Serve with chopped or mashed avocado (seriously who really smashes avocado!), lots of rocket and tomatoes (or salad of choice)

*  Gluten is the protein found in some grains eg wheat that makes flour products gluey and bind together and form that wonderful spongy texture and crusty outside

Coconut flour is not as gluey as wheat flour so take care when flipping as it has a tendency to crumble if handled roughly