Corn Fritters (gluten Free)

Often the love child between a pancake and a fritter... Corn Fritters are usually quite Doughy. It's a shame really, but here's a recipe that's super easy and gluten free!

1. 1

   Carefully cut the kernels off the cob into a large bowl. Don't be afraid to make a mess as you go!
   
   Add the diced onion.
   When cutting the capsicum, cut off the flesh in cheeks, then carefully take the inner part off with a sharp knife. Then cut into fine strips, and then dice. Add this, the parsley, the seasoning, and the eggs, and mix well.
   
   Finally add the breadcrumbs and mix well again.**
   Let the mix rest before cooking (the breadcrumbs soak up the egg and give it the fritter feel. Also breadcrumbs are a lighter option than flour - what most other corn fritter recipes contain)
   **If the mix seems to wet or too dry, just add some breadcrumbs or 1 more egg to the mix to even it out
   
   Using a 30 cm fry pan heat up a little oil on medium heat. If you have metal rings for the fritters use them, if not gently spoon 2 tblsp into the pan - around 3 fritters at once can fit into this pan.
   
   Let them caramelize for 3-4 mins (brown on the bottom - as everything contains sugar). Then gently with a large spatula, turn the fritters over and caramelize the other side. And you’re done.
   
   These can be made a day ahead, and can be stored for 3-4 days in the fridge.