Corn, Coriander and Liver Fritters
DF | NF | RSF – Can be GF. Contains Eggs
Equipment
- 1 Frying Pan
- 1 knife
- 1 cutting board
- 1 Blender
- 1 Large bowl
Ingredients
- 3 cobs corn
- 2 eggs
- 7 TBSP flour of choice (cassava/spelt/buckwheat/plain)
- 2 TBSP frozen (raw) grated chicken liver
- 1/4 cup leek finely chopped
- 1/4 cup mixed herbs dill & coriander, finely chopped
- 1 garlic clove
- 1/2 TBSP salt if appropriate
- 1 TBSP ghee or tallow for frying
Instructions
- Slice the corn from the cobs. Blitz the corn in a blender for a few seconds to break up the kernels – this can be helpful for younger children
- Take out a large bowl and crack in the eggs, whisking well
- Add the corn to the eggs as well as the chopped leek, finely grated garlic clove and finely chopped dill and coriander. Add in the livers – I use them straight from the freezer by finely grating them into the bowl, but if using from fresh just finely dice. Mix well
- Add the salt here if using and the flour. Stir to combine
- Preheat a frying pan over a medium – high heat and add in the cooking fat
- Once the pan is hot, begin spooning in the batter to from fritters. Fry until golden on each side and cooked within
- I like to serve these with a side of guacamole and some form of pickles or ferment!
Notes
Able to be frozen: no
Tried this recipe?Let us know how it was!
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