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Thursday, 30 April 2015

Gluten Free Corn Fritters



While these little corn fritters are gluten free those who are not also enjoyed them . I only had moments to photograph them before they were all gone. So this is one of those really good recipes where one kind of fritter fits all.


Ingredients

1/2 cup of Tio Pablo Masa Harina Flour
1/2 cup of Healtheries wheat and gluten free baking mix
2 teaspoons of gluten free baking powder ( I used Hansell's)
3 large free range eggs
1 cup of buttermilk
1/2 tin (205g) of cream style corn
1 teaspoon of Tio Pablo chilpotle salt  or to taste)
A dash of hot chilli sauce ( optional)

Method:

Whisk eggs
Add to all the other ingredients in a bowl ( except for the creamed corn) and beat together
Stir in the creamed corn
Leave the batter to stand for a couple of hours in the fridge
In a frying pan heat a little  olive oil or a small knob of butter or a mixture of oil and butter
Put heaped tablespoons of the batter in the frypan
Flatten out slightly with the back of a spoon if required
Fry until they are golden brown, then flip over and fry the other side.Don't rush the frying as you don't want uncooked centres .
Serve while hot with some fresh salsa (made with chopped red onion, tomato, coriander and lemon/lime juice) and some thick Greek yoghurt/sour cream

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