- Image by MonkeyMike via Flickr
So, why did Beethoven get rid of his chickens?
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“They kept saying Bach, Bach, Bach.”
Hee, hee. 
With all the corny-ness around here, I found a corn fritter recipe by Bill Granger, by way of The Wednesday Chef. I just used some of my fav gluten flours + what I had available in my pantry & Viola! It was absolutely delish. So, here’s the recipe…I made them Sunday night in the middle of corny heaven. I’m sorry – I didn’t take any pics, but go see the ones Luisa made…ours looked eerily similar.
Gluten Free Corn Fritters with Sweet Chile Sauce
Makes 12 fritters (I tripled this recipe for our family of 6 + leftovers)
Sauce (I only had enough rice vinegar for about 1 1/2 times the recipe & it was plenty!)
1 red jalapeño, finely chopped (I used red chili flakes)
1/2 cup rice vinegar
1 teaspoon salt
1/3 cup sugar (I used a little less unrefined sugar)
1 small clove garlic, minced
1. In a small saucepan, combine the jalapeño, vinegar, salt, sugar and garlic. Stir over low heat until the sugar dissolves, about 2 minutes.
2. Bring to a boil over medium-high heat and cook for 5 minutes, or until the mixture thickens to a slightly syrupy consistency. Remove from heat and set aside to cool while making the fritters. (The sauce continues to thicken as it cools; it can be made a day ahead.)
Fritters
1 cup gluten free flour – (I used 1/2 c brown rice flour, 1/4 c tapioca flour & 1/4 c teff flour)
1/4 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground coriander (I’m out, so I used a red curry powder instead)
1/2 teaspoon ground cumin
1 egg, lightly beaten
1 teaspoon lemon juice
1/2 cup water
2 cups corn kernels, cut from 3 large cobs
4 spring onions, finely sliced (I used sweet yellow onion)
I added 1 small jalapeno, finely chopped – deseed if you want less heat!
3 tablespoons chopped cilantro
Oil – (I used a combo of palm oil & coconut oil)
1. In a bowl, sift (I didn’t sift) together the flour, baking powder, salt, coriander and cumin. Add the egg, lemon juice and water. Beat until smooth.
2. Add the corn, spring onions and cilantro, stirring until just combined.
3. In a large frying pan, pour in enough oil to generously cover the bottom. When the oil is hot but not smoking, spoon 2 tablespoons of batter for each fritter into the pan, about half an inch apart, immediately flattening each fritter slightly. Cook over medium-high heat for 2 to 3 minutes, until golden brown underneath, then turn and cook the other side for about 2 minutes. Use a splatter screen to cover the pan. Transfer to a platter lined with paper towels. Repeat with the remaining batter, adding more oil if necessary.
4. Serve immediately with the sweet chile sauce.
A quick note…I found as the bowl of batter sat waiting between frying batches…the batter seemed to get more runny. I’m not sure why that was…but, I added a bit of flour twice, towards the end. Just thought you would like to know.
This was a hit at our house & was super easy to put together, even in the midst of putting up all that corn.
