Gluten-free Corn Fritters
These delicious gluten- free and dairy-free corn fritters are terrific for breakfast or brunch and are also good for the school lunchbox. Or serve them as a starter with guacamole.
Inroduction
About this Recipe
By: Sheridan Rogers
These delicious gluten- free and dairy-free corn fritters are terrific for breakfast or brunch and are also good for the school lunchbox. Or serve them as a starter with guacamole.
Ingredients
- fresh corn kernels 2 cups, plus 1/2 cup extra (approx 4 – 5 cobs)
- organic or free-range eggs 2
- apple cider vinegar 2 teaspoons
- buckwheat flour 1/2 cup
- gluten free baking powder 1 teaspoon (such as Red Mill)
- ground coriander 1 teaspoon
- ground cumin 1 teaspoon
- salt and freshly cracked pepper good pinch
- fresh chives snipped, if desired
- macadamia oil for frying, or mild vegetable oil
Makes approx 12-14 fritters In a blender place 2 cups of fresh corn kernels and all the other ingredients. Blend until all ingredients form a nice batter. Pour mixture into a mixing bowl or jug. Add the extra half cup of fresh corn kernels and combine with a wooden spoon. Heat oil in pan on medium heat. Add tablespoonfuls of mixture to the pan. Flip over when the bottom starts to brown and brown the other side. Place on paper towels to absorb any extra oil. Serve with guacamole if desired.