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.
- 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.
- 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.
- 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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