How to Make Guilt-Free Corn Fritters

Kale me stupid.

Say it with corn.

If you’re using fresh corn, run a large, sharp knife down the sides of each husk to release the kernels. Place your corn, along with the chopped coriander stalks, chopped chili, one whole egg and the egg yolk into a bowl along with the buckwheat flour and salt and pepper. Mix well.

In a separate, dry mixing bowl, whisk the separated egg white until it forms a medium peak (about 1 minute, by hand). Gently fold the egg whites into the corn mix.

Heat coconut oil (or coconut oil and butter) in a large, non-stick frying pan on a medium-high heat. Once sizzling, spoon dots (about 2 tbsp each) of batter into the pan. Cook for a few minutes, then flip to cook the other side until golden. Drain on paper towel. Repeat until all the mix is finished.

Grill tomatoes.

Meanwhile, pop your tomatoes on a piece of baking paper. Drizzle with olive oil, a splash of balsamic or red wine vinegar and a generous crack of salt and pepper. Grill for 4-5 minutes.

Avengers Assemble.

Now’s the time to channel your inner Picasso:  Three corn fritters a plate, some artfully sliced avocado, a generous mound of almond kale pesto, scattered coriander leaves, a drizzle of olive oil, a lime or lemon wedge aside, plus those cascading grilled tomatoes on top.

Eat.