Gluten-free corn fritters recipe

  • Serves 4 (makes 16 fritters)
  • 10 mins to prepare and 10 mins to cook
  • 371 calories / serving
  • Healthy
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For a light al fresco summer snack, it doesn't get much more moreish than these gluten-free cumin-spiced corn fritters. Served with a refreshing honey and yogurt dip, they taste as delicious straight off the pan as they do packed away into a picnic hamper or lunch box.  

  1. Place the flour, baking powder and xanthan gum in a large bowl, slowly whisk in the milk and beaten egg, until well combined with no lumps. Add in the onion, corn, parsley, half the chopped mint, ground cumin, 1 tsp sea salt and a few grindings of black pepper. Stir everything together to combine.
  2. Place 1 tablespoon of olive or vegetable oil in a large, non-stick frying pan and set over a medium-high heat. Once hot, add 2 level tablespoons of batter for each fritter and flatten into little rounds. Fry in batches, without overcrowding the pan, for about 3 minutes on each side, until they are golden brown and cooked through.
  3. Combine together the yogurt, honey and remaining mint and season with salt and pepper. Serve the fritters in a little stack (about 4 per person) with the yogurt on the side.

Gluten-free cooking tip: Xantham gum aids in gluten-free baking making them less crumbly and makes gluten-free pastry easier to roll and handle. It's available in specialist health food stores and in some supermarkets.​

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  • Ingredients

  • 125g (4oz) Doves Farm gluten-free flour
  • 1/2 tsp gluten-free baking powder
  • 1/4 tsp xanthan gum
  • 175ml (6fl oz) whole milk
  • 1 egg, lightly beaten
  • 100g (3 1/2oz) onion, very finely chopped
  • 215g (7 1/2 oz) corn, drained and rinsed
  • 15g (1/2 oz) parsley, finely chopped
  • 20g (3/4 oz) mint, finely chopped
  • 1 tsp ground cumin
  • pinch of sea salt
  • pinch of black pepper
  • 1 tbsp olive or vegetable oil, to fry
  • 250g (8oz) Greek yogurt
  • 2 tbsp clear honey
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  • Energy 1555kj 371kcal 19%
  • Fat 15g 21%
  • Saturates 5g 25%
  • Sugars 15g 17%
  • Salt 1.2g 19%

of the reference intake
Carbohydrate 50.3g Protein 11.2g Fibre 2g


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