corn fritters
This is another one that is great to prepare over the weekend, so you are set and ready to go for the week ahead! They make for an easy on the go breaky and lunch box edition too! These are loaded with lots of different plant-based foods so they are perfect for feeding all of your teens’ little gut bug, which helps to support their digestion, immune system and their mental health too!
recipe (makes 8-10)
ingredients
¼ red onion, finely diced
1 400g can corn kernels, drained
1 cup chickpea flour
½ cup buckwheat flour
1 tbsp paprika
1 tbsp Italian seasoning
1 tsp granulated garlic
1 cup water
Salt
Pepper
Olive oil
method
1. In a large fry pan, add in a couple of tbsp of olive oil and the diced red onion. Sauté until translucent and set aside.
2. In a large bowl mix together the corn, chickpea flour, buckwheat flour, paprika, Italian seasoning, granulated garlic, water and the sauteed onion. Season with salt and pepper.
3. In the same fry pan that you cooked the onion in (don’t wash it) over medium heat, add in a couple of tbsp of olive oil. Once the pan is hot, add in a few dollops of the fritter mixture. Cook on one side for 4 minutes before flipping to cook the other side.
4. Remove the fritter from the pan and place on a paper towel lined plate to absorb any excess oil.
That’s it! I love to serve mine with diced avocado and tomato that has been doused in olive oil, but you put whatever toppings you love! Truthfully, I also just like to eat them straight from the fridge as a snack!
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