I promised that when I purchased my DSLR camera, I would feature some recipes that focus on gluten free. I want to take recipe's that we know and love such as these sweetcorn fritters, and provide a gluten free option. This recipe was easily adapted by simply swapping the plain wheat flour in the original recipe for a gluten free packet mix. I used Orgran gluten free flour bought at the local supermarket. You will find pre-mixed flour for baking (gluten free) at either your supermarket or health store. This simple recipe includes 5 handy ingredients and took only 5 minutes to make these crisp, golden fritters as an easy brunch, lunch or snack. If you are not gluten free then simply substitute plain flour.
Sweetcorn Fritters
Ingredients: (Makes 12 medium portions)
1 egg
1 cup of flour (gluten free pre-mixed from the supermarket or health store, I used Orgran)
1 tsp baking powder
1 cup of milk
1 tin of corn kernels
pinch of salt & pepper
Method:
- Sift dry ingredients into a large bowl
- Make a well in the centre and break in one large egg
- Add 1 cup of milk (you can use slim milk for less calories) and mix until ingredients are well combined.
- Drain one can of sweetcorn kernels and mix the kernels into the batter mixture
- Season with salt and pepper
- Heat some Rice bran oil in a frying pan (I prefer this oil as it crisps up and doesn't soak in as much as other oils, plus its healthy)
- Make sure your oil is piping hot then drop your batter mix in large tablespoonfuls into your oil
- Fry until golden brown on both sides, they should be easy to flip with a spatula. If they appear to break, then they are not cooked long enough so don't flip yet. The right temperature and crispness will make them easy to flip and become golden brown.
Tips:
- If you make the fritters much smaller dropping heaped teaspoons rather than heaped tablespoons they make easy nibbles at a party. You can top them with a little cream cheese as they are just as nice served cold
- Rice bran oil is great for shallow frying and produces crisp results
- I serve with a little fruit chutney on the side
- When you have mixed your batter you can drop in some grated cheese for extra bite
- Make sure they are golden brown and slightly crisp at the edges
I am keen to feature more recipes and suddenly had an epiphany when I looked at these photos, something a neighbour once told me about photographing food. He was a professional food photographer with a studio at the back of his house. A bonus of being his neighbour, was that he often used to bring around the spoils of a days work, huge chocolate cakes and giant muffins. Food photographers actually cheat a little when photographing and I want to try out one of these little tricks next time I photograph a recipe. I am such a pedantic, perfectionist, always striving for 'better' and I want to be able to publish images that make people desire to pin them to Pinterest. It will be some time yet before I achieve the stylish photo's I long for, although I am really happy of the ones I took of my little Schnoodle, Poppy.
Lee oxo
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Those look so yummy, i can't wait to try them. I think the photos are amazing, they look like foodie magazine photos!
ReplyDeleteCindy
Thanks Cindy, if your not gluten free the original recipe calls for ordinary flour. The gluten free option was nice though, I was surprised. Make sure your oil is nice and hot and they crisp up before you turn them over, they need to be golden brown. I also let them spread a little in the pan so they are not too thick.
DeleteThank you for the comments re my photo...not quite a foodie mag :) but really appreciate you commenting. I am trying, I absolutely love my new camera but more often than not only one shot out of about 50 will be any good. Must sign up for that course when the schools go back.
Lee :)