Makes 16 fritters. Great as a side but also makes a terrific lunch with a green salad.
In a large bowl, combine the Dainty Gluten Free 1-1 Flour, cornmeal, thawed or fresh corn kernels, red onion, jalapeno, cumin, salt and pepper, yogurt, 3 tbsp olive oil, and 2 of the egg yolks (Reserve the 3rd yolk for another use). Mix together until it forms a cohesive mass.
In a separate, clean bowl, add the 3 egg whites and beat to soft peaks.
Carefully fold the beaten egg whites into the corn batter in stages. First by add in in 1/3 of the whites, and when fully incorporated, fold in the remaining.
Set a large non-stick pan over medium high heat. When hot, pour in the remaining 4 tbsp olive oil. Dollop in 2 tbsp size spoons of the batter in and fry until golden brown on one side, about 3-4 minutes. Flip and cook for 2-3 minutes on the other side. Repeat until all the batter is finished.
Place the cooked fritters on a paper lined tray to drain and serve warm.
In a small bowl, whisk together the mayo, hot sauce, and lime juice. Serve along side.
These taste the best if you use fresh corn.
Invited guest idea: they make a great appetizer for a summer BBQ!
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