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Gluten free corn fritter tacos

Hello Monday, hello corn fritter taco!!!!

New take on a juicy fave, just to mix up your Mexi feasting and making it meat free this Monday too. I simply grabbed a bag of the Macro Organic Frozen Corn Kernels and whipped the fritters together with red onion, capsicum, gluten free flour, milk , eggs and cori.

Naturally served it up with a delicious tomato salsa tossed with thinly sliced baby spinach as a flavoursome change for lettuce, guac and all served in a gluten free tortilla too!

Grab all the ingredients at Woolworths and make this asap my friends.

+ This is a partnered post with Woolworths Australia, all thoughts and opinions expressed are the authors own.

CORN FRITTER TACOS

Serves 4

Gluten free : Vegetarian

1x 450g bag Macro Organic Corn Kernels

3 free range eggs

1 teaspoon gluten free baking powder

1/4 cup milk of choice

3 tablespoons extra virgin olive oil, plus extra for frying

1 small (100g) red capsicum, seeds removed and diced

1/4 (60g) red onion, peeled and finely diced

2 tablespoon finely chopped fresh coriander, leaves and stalks

sea salt and black pepper

Salsa:

3 large (500g) tomatoes, diced

1/4 (60g) red onion, peeled and finely diced

1 cup Macro Organic Baby Spinach Leaves, finely sliced

2 tablespoons finely chopped coriander

1 tablespoon finely chopped mint

chilli flakes to taste

To serve:

2 medium avocados, peeled and mashed

1 packet Woolworth Free From Gluten Tortilla

Fresh lime or lemon wedges

Tabasco

Additional fresh coriander

Place half the corn kernels, eggs, baking powder, milk and oil in a food processor or blender and blitz until thick batter consistency. Pour into a large bowl and add remaining whole corn kernels, red capsicum, red onion, coriander and season with sea salt and black pepper. Heat the oven to180C, wrap Woolworths Free From Gluten Tortillas in foil and place in oven to warm. Line a large baking tray with greaseproof paper ready to keep your cooked fritters warm in the oven too. Heat a large frypan on medium to high heat, drizzle with enough olive oil to coat then add 1 tablespoon measures of fritters mix to the frypan. Cook 2.5 minutes on one side, flip and cook the same on the alternate. Transfer cooked fritters to tray and place in oven to keep warm whilst cooking the remaining mixture. Mash the avocados in a bowl, season and squeeze with lemon or lime. Place salsa ingredients in a bowl and toss. Once the fritters are cooked and the tortilla are warmed, serve with guacamole, salsa, fresh lemon or lime, additional coriander and a sprinkle of Tabasco if desired.

Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

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