A Light Brunch - Sweetcorn Fritters (Gluten Free Option) - 5 minutes to prepare & cook

I promised that when I purchased my DSLR camera, I would feature some recipes that focus on gluten free. I want to take recipe's that we know and love such as these sweetcorn fritters, and provide a gluten free option. This recipe was easily adapted by simply swapping the plain wheat flour in the original recipe for a gluten free packet mix. I used Orgran gluten free flour bought at the local supermarket. You will find pre-mixed flour for baking (gluten free) at either your supermarket or health store. This simple recipe includes 5 handy ingredients and took only 5 minutes to make these crisp, golden fritters as an easy brunch, lunch or snack. If you are not gluten free then simply substitute plain flour.  

Sweetcorn Fritters
 Ingredients: (Makes 12 medium portions)

1 egg
1 cup of flour (gluten free pre-mixed from the supermarket or health store, I used Orgran)
1 tsp baking powder
1 cup of milk
1 tin of corn kernels
pinch of salt & pepper

  • Sift dry ingredients into a large bowl
  • Make a well in the centre and break in one large egg
  • Add 1 cup of milk (you can use slim milk for less calories) and mix until ingredients are well combined.
  • Drain one can of sweetcorn kernels and mix the kernels into the batter mixture
  • Season with salt and pepper
  • Heat some Rice bran oil  in a frying pan (I prefer this oil as it crisps up and doesn't soak in as much as other oils, plus its healthy)
  • Make sure your oil is piping  hot then drop your batter mix in large tablespoonfuls into your oil
  • Fry until golden brown on both sides, they should be easy to flip with a spatula. If they appear to break, then they are not cooked long enough so don't flip yet. The right temperature and crispness will make them easy to flip and become golden brown.

  • If you make the fritters much smaller dropping heaped teaspoons rather than heaped tablespoons they make easy nibbles at a party. You can top them with a little cream cheese as they are just as nice served cold
  • Rice bran oil is great for shallow frying and produces crisp results
  • I serve with a little fruit chutney on the side
  • When you have mixed your batter you can drop in some grated cheese for extra bite
  • Make sure they are golden brown and slightly crisp at the edges

I am keen to feature more recipes and suddenly had an epiphany when I looked at these photos, something a neighbour once told me about photographing food. He was a professional food photographer with a studio at the back of his house. A bonus of being his neighbour, was that he often used to bring around the spoils of a days work, huge chocolate cakes and giant muffins. Food photographers actually cheat a little when photographing and I want to try out one of these little tricks next time I photograph a recipe. I am such a pedantic, perfectionist, always striving for 'better' and I want to be able to publish images that make people desire to pin them to Pinterest. It will be some time yet before I achieve the stylish photo's I long for, although I am really happy of the ones I took of my little Schnoodle, Poppy.

Lee oxo

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