Corn Fritters

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Dry ingredients:

  • 1 cup brown rice flour or quinoa flour
  • 1 cup cornmeal
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 2 teaspoons dried oregano
  • 3/4 teaspoon chili powder
  • 1 teaspoon unrefined salt

Wet ingredients:

  • 1 cup whole almonds
  • 1 1/2 cups water
  • 1 (10-ounce) package frozen sweet corn (2 cups)
  • 3 tablespoons ground flax seeds mixed with 1/2 cup water (3 eggs may be substituted)
  • 1/4 cup melted coconut oil
  • 2 tablespoons lime juice

Other ingredients:

  • 2 finely diced red or orange bell peppers
  • 2 cups fresh sweet corn
  • 1 bunch fresh chopped cilantro
  • 1 bunch chopped green onions
  • Refined coconut oil, for frying


Combine all dry ingredients in a mixing bowl. Blend almonds and water in a blender until smooth. Add frozen corn to the blender and continue blending until creamy. Combine with all other ingredients in a bowl and mix well until smooth. Cover and place in the refrigerator for 8 to 12 hours.

Use a 1/3 cup scoop to form the fritters. In a skillet, fry the corn fritters in coconut oil over medium heat until golden brown on both sides.

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