Corn FrittersThis easy recipe is great for a weekend snack. I use the chickpea flour blend to add protein and it also adds a nice yellow colour to the fritters.
1 1/3 cups flour mix
1 1/2 baking powder
1/4 teaspoon salt
2/3 cup milk
1 1/2 cups whole kernel corn
Sift together flour, baking powder, and salt. Lightly whisk the milk and egg and then blend in with the dry mix.
Add corn and mix. Should you find the mix is a little on the dry site mix in a little more milk till it achieves a firm but moist texture .
Using a tablespoon drop 1 tbsp at a time into deep, hot fat and fry until golden, rolling over if possible - sometimes round fritters won't stay turned.
Drain on paper towels and serve.
(If you are making up a large volume reverse the order of the recipe. Its easier with volume flour recipes to added it slowly to the wet ingredients. Don’t add it to fast otherwise you will be covered in fine flour)
Recipe by Jimmy Boswell Gluten Free Chef.