Gluten-free corn fritters

Recipe: Gluten-free corn fritters

Ingredients Serves:

Oil or butter or ghee for frying
2 ears of corn kernels removed or 420g can of corn
1 leek sliced fine (use white & light green parts removing tough outer leaves as you move up the leek)
1 tsp paprika
½ bunch coriander or parsley (finely chopped)
salt & pepper to taste

Batter
2 eggs – separated
a squeeze of lemon juice
¼ cup fetta cheese
125ml milk of choice (cow, rice, soy etc)
120g gluten free flour (sorghum, besan, millet, rice)
2 tsp apple cider vinegar
1 tsp bicarb soda

Method

Place a heavy based saucepan over medium high heat and add a large splash of olive oil or knob of butter or ghee. Allow oil to heat or butter to melt then add leek and sweat till soft and sweet. Add paprika and corn kernels and stir to coat in oil and cook if using raw. Add a splash of water and cover, cooking for 1 minute. Remove lid of pan and stir through coriander (or parsley), then remove from heat and refrigerate to cool while you prepare the batter.
Beat egg whites with a squeeze of lemon to stiff peaks. In a separate larger bowl combine the rest of the batter ingredients. You want a thick bubbly batter. Stir in the cooled corn mixture and fold in the egg whites gently.
Heat your choice of oil, butter of ghee in your heavy based frying pan over medium heat and add Tblsp full of mix into the pan. You want your fritters about 5-6cm in diameter. Once you’ve spooned in as many fritters as your pan fits comfortably, cover with a lid and cook for a few minutes each side – you want them crisp and golden on both sides and cooked through. If they are browning too much and aren’t cooking through, reduce the heat. Cook your fritters in batches and keep the cooked ones warm in a low oven. Cooked fritters will keep up to 5 days in an airtight container in the fridge.

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