The Spiced Feta Corn Fritters are so flavoursome and fresh.
Last day of the holidays and I feel like something light, tasty, zesty, and spicy, for a late breakfast. I just looked at what I had in the fridge and growing in the garden to make something totally scrumptious.
I had to record the recipe, as I will make this again and I am quickly forgetting what I put in it, so here goes.
These are one of my all time favourite foods for breakfast! If I even go out for breakfast a corn cake or cron fritter is what I look for first on a menu!
I hope you make these again and again.
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- 2 eggs
- 1 corn fresh corn kernels scraped off
- Fresh herbs small handful roughly chopped I used, mini rainbow silver beet, bloody chicory, Thai basil, chicory, flat leaf parsley
- 1/4 cup wholemeal spelt flour
- 40 g goat feta smash it in the bowl
- 1/4 fresh jalapeño diced
- 1 tbsp diced green capsicum
- 1/4 tsp sumac
- wedge lemon
- diced organic tomatoes
- avocado sliced
- cress basil and chicory
- Season with smoked salt and chilli pepper
- Simply mix it all corn cake ingredients together 10 seconds/speed 2 reverse
- Cook in Maldon smoked salt griddle pan, on medium heat, until golden, and cooked through
- Serve up and eat heartily but healthily