Gluten-Free Corn Fritters
Even if you don’t need to eat gluten-free you’ll love the lightness of these fritters. Cook small fritters as a party finger food, or larger ones for a simple brunch or lunch.
- Prep time:
- 10 mins
- Cook time:
- 20 mins
- Serves:
- 6 as a starter or 12 as finger food
- 3 cups fresh, canned or defrosted corn kernels
- 2 eggs
- green part of 1 spring onion, finely chopped
- a pinch of chilli flakes
- ½ tsp curry powder
- ½ tsp baking soda
- ½ cup rice flour
- salt and a little ground black pepper
- a little neutral oil, to fry
- 1 recipe Avocado Salsa, to serve (optional)
If corn is raw, cover with boiling water, stand for 3 minutes then drain. Place half the corn in a food processor with eggs and spring onion and blend to a smoothish pur.e. Add chilli, curry, soda, rice flour, salt and pepper and pulse to form a thickish batter. Stir in reserved corn.
Heat a little oil in a heavy frypan and cook in batches over medium heat, allowing one heaped tablespoon per canap.-size fritter and three per larger fritter. Cook until golden brown and cooked through (2-3 minutes each side), adding oil between batches as needed. They can be made in advance, chilled for up to 4 hours and reheated for 5 minutes in an 180°C oven. If desired, serve with Avocado Salsa.
This recipe is from my book The Free Range Cook: Through the Seasons
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