Corn Fritters
Our Gluten Free savoury corn fritters are a classic breakfast or brunch; topped with smashed avocado, smoked salmon, poached egg or even a cheeky slice of bacon or two. They’re so good!
Gluten Free · Dairy Free
Makes 12
Ingredients
150g / 1 cup Anything But Ordinary Plain Flour
35g / 2 tablespoons fine cornmeal
1 teaspoon bicarb soda (sieve if lumpy)
½ teaspoons baking powder
¼ teaspoon Cajun seasoning
½ teaspoon salt
1 egg
175mls water
1 tablespoon olive oil
1 teaspoon apple cider vinegar
1 tablespoon GF barbecue sauce
2 teaspoons crushed garlic
250g / 1⅔ cups corn kernels (fresh or frozen)
60g / 4-6 spring onions, sliced
Oil for frying
Method
Whisk together in a mixing bowl the Anything But Ordinary Plain Flour, cornmeal, bicarb soda, baking powder, Cajun seasoning and salt. Add the egg, water, olive oil, apple cider vinegar and barbecue sauce. Whisk until a smooth thick batter forms. Add the crushed garlic and whisk again. Stir in the corn and spring onions. This mix can sit for up to 30 minutes before cooking.
Heat a large fry pan or cast iron skillet and pour in 2 tablespoons oil. When the oil is hot drop in one tablespoon of batter for each fritter. Keep it contained in a heap rather than spreading it out in the pan. Depending on pan size you can cook about four at a time over medium heat for 3 minutes each side until golden and crisp. Remove cooked fritters to a paper towel lined plate or tray. They can be kept warm in a low oven while making the rest. Replenish the oil and cook another batch of fritters, repeating this until all the batter has been used and you have 12 fritters.
Eat straight away, while crunchy and hot, with barbecue sauce for dipping. Any leftovers can be kept covered in the fridge for a couple of days, and reheated in the oven.