We made these corn fritters gluten free so I could eat them, by using King Arthur all-purpose gluten free flour. We also took the sugar out of the recipe -totally unnecessary in our opinion.
Super yummy, these almost didn't make it to a plate. Once again, we stood in the kitchen and nearly ate all of them! We loved them both as a savory dish with a dab of sour cream and also sweet the next morning with a drizzle of real maple syrup on top.
Corn Fritters
Ingredients
• Ears of corn 3, 270g -remove husk and silk
• Rice milk 1/3c, 83g - or regular milk
• Egg 1med, 44g
• Baking powder 1/2tsp, 2g
• Cornmeal 1/4c, 31g
• Gluten free flour 1/4c, 55g -or regular flour
• Vegetable oil 2TB for frying
• Salt and pepper
Sour cream and chive as garnish (optional)
Maple syrup (optional)
Makes 12 fritters
Preparation
Cut corn from cobs and place in a large bowl (frozen corn is fine if fresh isn't available, but please no canned corn).
Add rice milk, egg, baking powder, salt and pepper to the bowl (we only added pepper) -mix. Fold in flour and corn meal.
Heat 1TB of oil in a frying pan. Drop batter into pan by heaping tablespoon. Cook about 2 minutes on each side. Add more oil as needed while frying.
When cooked, transfer to a paper towel lined cookie sheet and sprinkle with salt (this is the only salt we used in the recipe). Can be kept warm in a 200 degree oven for up to 30 minutes.
Garnish with sour cream and chive.
Leftovers: the fritters are great the next day as a morning snack. Toast to warm up, serve with maple syrup. Yum.
enjoy!
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