Gluten-free corn fritters recipe

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  • Serves 4 (makes 16 fritters)
  • 10 mins to prepare and 10 mins to cook
  • 371 calories / serving
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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.  

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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  • 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 1557kj 371kcal 19%
  • Fat 14.7g 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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