Gluten-Free Multi-Colored Pepper Corn Fritters
From peetabear 14 years ago
- 10 minutes to make
- Serves 0
I just got this recipe and have not tried it yet... this is some of the ideas that was included with the recipe........Pair these colorful fritters with a spinach salad for a vegetarian lunch or serve them as a side with grilled meat. Read more ..................... For a seafood fritter, add ½ cup drained, minced, shucked oysters, clams, conch, mussels or shelled shrimp. .............This recipe was created by Rebecca Reilly, author of Gluten-Free Baking (Simon & Schuster). See less
Ingredients
- vegetable oil or olive oil shopping list
- 2 scallions, minced shopping list
- ¼ red pepper, seeded, chopped in ¼-inch pieces shopping list
- ¼ yellow pepper, seeded, chopped in ¼-inch pieces shopping list
- ¼ orange pepper, seeded, chopped in ¼-inch pieces shopping list
- 1½ cups gluten-free flour mix of choice (or use recipe below) shopping list
- ½ teaspoon salt shopping list
- ¾ teaspoon baking soda shopping list
- 1/8-1/4 teaspoon ground chipotle shopping list
- 1 egg shopping list
- 1/2 cup buttermilk (or 1/2 cup soy milk mixed with 2 teaspoons vinegar) shopping list
- 2/3 cup corn* shopping list
- 1 tablespoon olive oil shopping list
- salt, to taste shopping list
- '''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''' shopping list
- *TIP Use fresh cooked corn cut from the cob or frozen corn that’s thawed. To enhance the corn flavor, use grilled or roasted corn, cut from the cob. shopping list
How to make it
- Sautee minced scallions and chopped peppers in oil for 3 minutes. Set aside.
- Whisk flour mix, salt, baking soda and ground chipotle together.
- In a separate bowl, whisk egg and ½ cup buttermilk together. Stir this into dry ingredients.
- Add sautéed scallions and peppers. Add corn. If the batter seems too stiff, stir in more buttermilk.
- Heat olive oil in skillet. Drop batter teaspoon by teaspoon into hot oil. Turn once while cooking. Cook until golden, about 4 minutes total.
- Drain on paper towels. Keep warm in a low oven while continuing to cook remaining fritters. Salt just before serving.
- Serve warm with Tomato Cilantro Mayonnaise (recipe below).
- '''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''
- Tomato Cilantro Mayonnaise
- Makes About 1¾ Cups
- 1 cup gluten-free mayonnaise
- ¼ cup chopped fresh cilantro leaves
- ½ plum tomato, seeded and finely chopped
- 1 small clove garlic, finely chopped
- Lime juice, to taste
- Salt, to taste
- Gently combine ingredients until blended. Serve with corn fritters.
- ''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''
- Gluten-Free Flour Mix
- Makes 3 Cups
- 2 cups white or brown rice flour
- 2/3 cup potato starch
- 1/3 cup tapioca flour
- Blend all ingredients until well combined. Store unused portion in the refrigerator in a tightly covered container.
The Rating
Reviewed by 8 people-
Yum!!!! high 5!
cuzpat
in Sikeston loved it
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Sound delicious! Might be very nice for Thanksgiving. Hmmmm. And I wonder if you added some cornmeal if it would be hushpuppy-like.....hmmmm again.
crabhappychick
in Pittsburgh loved it
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Fantastic.
I've been looking for this. Great recipe.
5 forks.
ED
P.S. I must have been sleeping when I first ratedee this Because I just put the 5 rating today.
Sleepy Head,
ED
spinach1948
in Dorchester-Boston loved it
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