Corn fritters are often popping up on brunch menus, and for good reason. They’re not just delicious but super quick to make. Here’s an easy gluten free recipe you can adapt to your tastes by adding different herbs, the ones you love.
The first time I made them I thought I was being organised by making the batter the night before. Not a good idea. The second time I wondered why I’d even thought they needed ‘preparing’. No need, becauste this recipe is so quick and easy. Last time I made the batter just as a friend was parking outside the house. I spooned dollops of the corn mixture into a hot pan as she walked in the door, took off her coat. By the time she reached the kitchen the fritters were almost done.
I’ve made them with parsely in the batter or with coriander and last time, with mint, delicious! So this is the the recipe I’m sharing. Super quick and easy.
Eat alongside salad or asparagus, eggs or with guacamole, mushrooms, tomatoes… You name it, these corn fritters will sit happily on the plate with any crowd of food!
Ingredients
(for 4; to eat with the above suggestions)
2 large corn cobs, cooked and kernels removed OR tin of 400g canned kernels
2 eggs, beaten
40g brown rice flour
30g buckwheat flour
1 tsp gf baking powder
generous roughly chopped handful mint (and/or parsely, coriander…)
1/2 small red onion, finely diced
1 heaped tsp curry powder or garam masala powder, whatever you prefer
olive oil to free (or coconut oil)
Method
Measure out 160g of the corn kernels, add the two eggs and blend in a food processor so it’s still a bit chunky. Add the flours, baking powder, curry powder, salt and pepper to the processor and pulse again briefly to mix.
Pour into a bowl and stir in the chopped onion, the mint and remaining corn kernels. Add olive oil to a pan and when it’s warmed up, use a tablespoon to scoop a dollop into the pan, flatten slightly so its about 1 – 2cm thick. Continue until you have used up the mixture. They only need about 3 or 4 minutes on each side. Serve warm with any side dishes you love.
