Dairy-free corn, carrot and chive fritters

These golden fritters combine sweetcorn, grated carrot and fresh chives in a simple rice-flour batter. They are made without milk, butter, onion bulbs or garlic, with cucumber and lemon keeping the serving suggestion fresh.

Ingredients

• 120 g fine rice flour
• 5 g baking powder
• 2 eggs (about 100 g without shells)
• 100 mL water, plus up to 30 mL if needed
• 200 g canned sweetcorn kernels, drained thoroughly
• 150 g carrot, finely grated
• 10 g fresh chives, finely chopped
• 1 g salt, or to taste
• Ground black pepper, to taste
• 30 mL olive oil, for frying
• 200 g cucumber, sliced into ribbons, to serve
• 1 lemon, cut into wedges, to serve

Method

1. Mix the rice flour and baking powder in a large bowl. In a separate bowl, whisk the eggs with 100 mL water.
2. Stir the wet ingredients into the flour until smooth. Fold in the drained corn, grated carrot, chives, salt and pepper. Leave for 5 minutes while preparing the cucumber. The batter should be thick enough to hold the vegetables; add a little of the extra water only if it is too stiff to spoon.
3. Heat a large non-stick frying pan over medium heat and add about 10 mL oil. Spoon in roughly 50–55 g batter per fritter and gently flatten to about 7 cm wide and no more than 1 cm thick. Leave space to turn them.
4. Cook for 3–4 minutes on the first side, until the underside is golden and the edges start to set. Turn carefully and cook for another 3–4 minutes until cooked through, with no wet batter in the centre. Reduce the heat if the outside browns before the middle sets.
5. Transfer to a warm plate. Repeat with the remaining batter and oil in batches, making approximately 12 fritters.
6. Serve three fritters per person with cucumber ribbons and lemon wedges. Add other tolerated vegetables or a protein food if you would like a more substantial meal.

Intolerance and allergen notes

• Dairy: no milk or butter is used. Check packaged ingredients for your own dietary needs.
• Gluten: choose rice flour and baking powder labelled gluten-free if required, check the remaining labels, and prevent cross-contact during preparation.
• Egg: this recipe contains egg and is not suitable for an egg allergy as written.
• Onion and garlic: neither is added; fresh chives provide flavour.
• FODMAPs: this recipe is not presented as low FODMAP. Corn quantity, the complete meal and individual tolerance affect suitability. Follow your dietitian’s portion guidance.

Practical substitutions

• Swap the chives for the same weight of chopped parsley or basil.
• If corn does not suit you, replace it with 200 g coarsely grated zucchini, then squeeze out excess moisture before folding it in. Adjust the water cautiously because zucchini releases liquid.
• Replace lemon wedges with a small drizzle of olive oil if you prefer a less tangy finish.

Find more ideas in our recipe collection, read about cooking with flavour without onion and garlic, or explore why gluten-free and low FODMAP are different.