- 1 (420g) can corn kernels or 2 fresh corn cobs
- ¾ cup brown rice flour
- 2 eggs
- Small handful of fresh parsley and chives, chopped
- Olive oil
- Pepper and salt
- Whisk the eggs in a large bowl.
- Add all the remaining ingredients
- Roll the fritter mixture into a small piklette size with your hands.
- Cook corn fritters in a frypan until lightly browned, turning once