Corn Fritters
I made corn fritters for the first time the other day. They were too good! Light, fluffy, flavorful. I didn't get a photo, I was busy eating.
Next time I am going to add shredded zucchini too.
1 tbsp. butter
2 c. fresh corn kernels
1/4 c. chopped green pepper
1/4 c. chopped onion
1 1/4 c. gluten free flour
1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. pepper
3 beaten eggs
2 tbsp. milk
2 tsp. sriracha hot chili sauce
2-3 tbsp. cooking oil
In a medium saucepan, melt butter. Add corn, green pepper and onion. Cook, covered, for 8 minutes. Cool slightly.
Combine flour, baking powder, salt and pepper. Add eggs, milk and hot pepper sauce. Mix well. Stir in slightly cooled vegetable mixture.
In large skillet, heat oil over medium heat. Drop corn mixture by heaping tablespoonfuls into hot oil. Flatten slightly with back of spoon. Cook on both sides 4 minutes total or until brown. (If fritters brown too quickly, reduce heat.) Drain on paper towels. Serve warm. Makes 12 (3 1/2") fritters.
Next time I am going to add shredded zucchini too.
1 tbsp. butter
2 c. fresh corn kernels
1/4 c. chopped green pepper
1/4 c. chopped onion
1 1/4 c. gluten free flour
1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. pepper
3 beaten eggs
2 tbsp. milk
2 tsp. sriracha hot chili sauce
2-3 tbsp. cooking oil
In a medium saucepan, melt butter. Add corn, green pepper and onion. Cook, covered, for 8 minutes. Cool slightly.
Combine flour, baking powder, salt and pepper. Add eggs, milk and hot pepper sauce. Mix well. Stir in slightly cooled vegetable mixture.
In large skillet, heat oil over medium heat. Drop corn mixture by heaping tablespoonfuls into hot oil. Flatten slightly with back of spoon. Cook on both sides 4 minutes total or until brown. (If fritters brown too quickly, reduce heat.) Drain on paper towels. Serve warm. Makes 12 (3 1/2") fritters.