• 1 cup corn (fresh grated off cob)
  • 12 cup flour
  • 12 teaspoon tumeric
  • 1/8 teaspoon thyme
  • 1/8 teaspoon salt
  • 1 egg, beaten
  • 3 tablespoons almond milk
  • 1/2 cup coconut oil with tiny piece of butter

Directions

  1. Scrape or grate corn from cob.
  2. Mix flour/ salt , herbs with egg and almond to make a batter.
  3. Stir in the corn.
  4. Drop by spoonfuls into hot oil/butter  and fry until brown; turn over and brown other side.
  5. Serve hot either plain or with a ranch dip

(I use cast iron skillet and preheat on medium, melt butter into oil , turn to low  as cast iron on gas stove is pretty hot, soon as bubbles up, flip and cook other side until just golden brown with slight crisp)

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