Gluten Free Corn Cranberry Fritters
"Fluffy on the inside crunchy on the outside. Use sweetened dried cranberries if you want something without the "tang". Best with maple syrup or (any sweet you prefer). Serve with sausage and eggs for a nice brunch or casual winter supper. Or tofu scramble for the vegetarian in you."
- Ready In:
- 40mins
- Ingredients:
- 11
- Yields:
-
22 fritters
ingredients
- 1⁄2 cup rice flour
- 1⁄4 cup potato starch
- 1⁄4 cup tapioca flour
- 2 eggs
- 1 1⁄3 cups corn
- 1⁄2 cup cranberries
- 1⁄3 cup milk
- 1 shallot, chopped
- 1 tablespoon baking powder
- 1 teaspoon xanthan gum
- 6 tablespoons olive oil
directions
- 1. Chop shallots.
- 2. Add all ingredients in a mixing bowl, adding xanthan gum and baking powder last. Don't overstir.
- 3. Heat oilive oil in a large frypan.
- 4. Drop by 2 TBSP per fritter and cook until browned on both sides.
- 5. Serve warm with maple syrup, agave or honey.
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RECIPE SUBMITTED BY
<p>I'm a jack-of-all-trades SAHM. I work the farm out here on the prairie, and am writing my own cookbook (as I'm sure everyone else on here is!)</p>
