We couldn’t help racing back to Bryony and Harry Lancaster’s fabulous new book of healthy food and lifestyles, Egg of the Universe (Murdoch Books), for this light and delicious summer recipe. Egg is a celebration of seasonal eating, wellbeing and health from the cafe and yoga studio of the same name. This delicious corn and kale fritter recipe is just one of 100 of the most popular dishes from the cafe.
As a gluten-free family, we’re often denied the regular dishes that everyone else seems to enjoy – croissants, schnitzel, hash browns and of course that classic Australian brunch dish, corn fritters. On our journey with good food that happens to be gluten-free to honour Bryony and our coeliac daughter, Olive, we’ve reinvented all of these dishes. Not only do we think they taste better, they also feel better in our bodies, so it’s a win-win.
These fritters are light and easy to digest, and make a great addition to our weekend brunch repertoire. A splash of hot sauce at the end will add a little kick. We normally serve these with classic smashed avocado, tomato salsa, some thinly sliced fresh or pickled jalapeño and a simple green salad.
130 g (4½ oz) kale, finely shredded
2 small–medium corn cobs, kernels sliced off
6 organic eggs, 2 separated
100 g (3½ oz) buckwheat flour
2 tablespoons ghee, coconut oil or olive oil, plus extra olive oil for drizzling
Smashed avocado, sliced jalapeños (optional) and a green salad, to serve
2 ⅓cups (350 g) cherry tomatoes
½ red onion, diced
4 coriander (cilantro) sprigs, finely chopped
1 dried smoked chilli (such as ancho), soaked for 10 minutes in hot water, then chopped
For salsa, toss ingredients together and season to taste with salt.
Preheat oven to 100°C (200°F). Stir kale, corn, eggs, egg yolks (reserve the egg whites), flour, 100 ml (3½ fl oz) water and 1 teaspoon salt together well. Whisk egg whites to stiff peaks, then gently fold them through kale and corn batter. They’ll deflate a bit, but the whites will help the fritters become nice and fluffy.
Heat a cast-iron frying pan over medium–high heat. Add half the ghee or oil, swirling to coat, then spoon in large dollops of batter. Fry for 2–3 minutes each side until nicely browned, then transfer to oven to keep warm while you cook remaining fritters.
Serve with smashed avocado, tomato salsa and a green salad drizzled with olive oil.
Images and text from Egg of the Universe by Bryony and Harry Lancaster. Photography by Alan Benson. Murdoch Books RRP $49.99.