Corn, Spring Onion and Broccoli Fritters

Olive oil, for greasing
2 organic pasture-raised eggs
½ cup (125 ml) milk of your choice
½ cup (70 g) buckwheat flour
½ cup (65 g) tapioca flour or arrowroot
1 heaped teaspoon aluminium-free baking powder
⅓ teaspoon salt
1 cup (200 g) fresh corn kernels
½ cup chopped fresh herbs (e.g. parsley, coriander/cilantro)
½ cup (60 g) chopped spring onions (scallions)
1½ cups (185 g) grated sweet potato
1 cup (90 g) finely chopped broccoli

Preheat the oven to 200°C (400°F). (If you’re roasting brussels sprouts, the oven will already be on.) Line a baking tray with unbleached baking paper.

In a large mixing bowl, combine all the ingredients and stir until the mixture is thick, gloopy and wet. You should be able to make a blob of it without all the liquid running off, but it shouldn’t be so dry that you can form it into a shape (how’s that for specific, right?). Too dry? Add an extra splash of milk. Too wet? Add another ½ cup grated vegies and 1 tablespoon tapioca flour or protein powder.

Heat a generous drizzle of olive oil in two large frying pans over medium–high heat and drop in heaped tablespoons of the fritter mixture. (You will already have used one of the frying pans to pre-cook the brussels sprouts – no need to wash it.) Fry for 3–4 minutes on each side, until golden brown, turning once. Cook them in batches and place on a baking tray. Pop them in the oven shortly before serving, to make sure they’re hot.

Fritter dipping sauce: You can make a quick tahini yoghurt by whisking together ½ cup (130 g) plain yoghurt (use coconut yoghurt for dairy-free), 2 tablespoons tahini, 1 tablespoon lemon juice, 1 teaspoon salt and ½ teaspoon black pepper. An easy one to use at a moment’s notice.

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