Corn Fritters remain a popular snack, and here is a recipe that is gluten and dairy free! They are delicious and sure to be a hit at your next get-together or summer lunch. They were so popular at a recent Food Garden Visit that I only just managed to take a photo before they were all gone!
The original recipe used plain flour (1 cup instead of the half cup in this gluten free version) and milk.
Ingredients:
- 1/2 cup White Wings Gluten Free plain flour
- 1 teaspoon gluten free baking powder
- 1 egg
- 1/4 cup soy milk
- 1 cup whole kernel super sweet corn, retain the liquid. Or use home grown corn but ensure they are precooked. You can use more corn as you wish
- 3 tablespoons retained liquid
- 3/4 teaspoon salt
- 3/4 teaspoon sugar
Method:
- Place the flour, baking powder, sugar and salt into a bowl
- Separate the egg
- Beat the yolk of the egg and milk together
- Add the corn kernels and the 3 tbsp retained liquid to the mixture
- Add this mixture to the dry ingredients and mix thoroughly.
- Add a little extra milk if required
- Beat the egg white in a separate bowl until stiff
- Fold egg white into the batter
- Heat oil in a fry pan (not too hot, not too deep, but you will know)
- Place dessert spoonfuls of the mixture in the oil and turn when golden brown.
- Place on a paper towel to drain.
Serve with:
- green tomato chutney, or
- tomato chutney or
- a green Tabasco sauce or
- a squeeze of lemon juice or
- Sweet chilli sauce or
- just as they are
Enjoy!
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