Start your day the right way with a nutritious and delicious breakfast.
TAFE NSW Tourism and Hospitality Teacher, Robyn Ward, said corn fritters are the perfect go-to meal.
“Not only are they delicious for breakfast but they are great for brunch, a light lunch or dinner,” she said.
“This recipe is also gluten-free and only requires a few ingredients that are common staples in your pantry. You’ll learn the skills to be able to create a range of easy and allergy-safe meals by studying a hospitality course at TAFE NSW.”
Gluten-free corn fritters
3 cups fresh or canned corn kernels
1 shallot, finely chopped
Pinch chilli flakes
½ teaspoon curry powder
½ teaspoon baking soda
½ cup rice flour
Salt and pepper
1. Place half the corn in a food processor with eggs and spring onion and blend to form a smooth puree.
2. Add chilli, curry powder, baking soda, rice flour, salt and pepper and pulse to form a thick batter. Stir in reserved corn.
3. Heat a little oil in a frypan and cook in batches over medium heat, allowing one heaped tablespoon per canapé-size fritter and three per larger fritter. Cook until golden brown and cooked through (2-3 minutes each side), add oil between batches as needed.
According to RDA Central West’s workforce development study, qualified hospitality staff are in demand. For more information about the range of hospitality and commercial cookery courses now open for enrolments for semester one at TAFE NSW, visit tafensw.edu.au or phone 131 601.