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Gluten-Free Corn Fritters
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)
© Annabel Langbein Media
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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