Serves 4

Prep: 20 minutes

cook: 10 minutes


100g plain flour (can also use buckwheat or coconut flour)

1/2 tsp baking powder

100ml milk (dairy or other)

2 medium eggs, beaten

2 spring onions, finely sliced

1 large cob of corn with kernels removed or 1 small tin, drained

1/2 pepper, finely sliced

For the salsa

12 cherry tomatoes cut into quarters

1 ripe avocado

1 handful of coriander, chopped

1/4 lemon, juice only

olive oil

salt & pepper to taste


place flour into a mixing bowl. Add the egg, milk and baking powder and whisk until smooth. Place to one side

For the salsa – scoop the avocado into a small bowl and gently mash. Add the tomatoes, coriander and lemon juice, season to taste and mix well

heat 1 tsp of olive oil in a frying pan and add the spring onion, peppers and sweetcorn. Gently fry for 4-5 minutes then add the vegetable to your batter mix and stir through

heat another tsp olive oil to your frying pan. add 2 tbsp of batter mix per fritter and cook for 4 minutes on each side on a medium heat

serve fritter with avocado salsa on top

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