In the words of Jeffery Steingarten, author of the best-selling books The Man Who Ate Everything and It Must Have Been Something I Ate – “if you fry anything and put it on a plate it’s better!” While we aren’t sure that we agree with the “anything” part, we do LOVE battered, fried foods.
But imagine not being able to eat battered, fried foods because of a gluten intolerance. Oh the injustice and inhumanity of it all! Civilizations around the world have been deep-frying foods for more than 3500 years. To be deprived of such an age-old comfort food is. . . depressing at best.
So today, we offer a simple deep-fried treat that is entirely gluten-free. Keep watch here because we’ll also offer a gluten-free batter recipe that can be used to make the most incredible, light and crispy fried foods you’ve ever had. So good they give authentic tempura a run for its money!
Today’s offering utilizes sweetcorn and green chiles and our corn fritters are great for an appetizer or dinner party! As always, the recipe can be easily doubled, tripled or more if you need to make A LOT!
Pull out your favorite aioli recipe and whip up a quick dip for these and you’ll wonder why you didn’t go looking for something like this sooner. If you are gluten intolerant and have ever craved deep-fried anything, today just got a little bit better! The best news of all, it’s vegetarian and vegan friendly too!
- 1-1/4 cups gluten-free self-rising cornmeal mix (recipe below)
- 1-1/4 cups gluten-free multi-purpose or all-purpose flour (King Arthur or Tom Sawyer brands work great!)
- ¼ cup sugar
- 1 tsp. “Sel Gris de Guerande”
- 1 cup milk
- 2 large eggs, slightly beaten
- ¼ cup (1/2 stick) butter, melted
- 8 ounces corn niblets drained
- 8 ounces diced green chiles drained
- Vegetable oil, peanut oil or rice bran oil for frying
- Heat oil to 325 degrees F.
- In a medium bowl, self-rising corn meal mix, flour, sugar, and salt.
- In a small bowl, combine milk and eggs.
- Add milk mixture to cornmeal mixture, stirring well.
- Stir in butter, corn and green chiles
- Pour oil at least 2” deep in a dutch oven or use a deep fat fryer.
- Drop mixture by tablespoons into hot oil.
- Cook 2 to 4 minutes or until golden brown and delicious, turning once.
- Drain on paper towels and sprinkle with FACON™.
- Plate with your choice of aioli and serve!
Gluten-free Self-rising Cornmeal Mix
1 cup flour (King Arthur’s or Tom Sawyer’s as noted above)
3 cups gluten-free cornmeal (make sure it’s labeled gluten-free)
2 Tbsp. baking powder
2 tsp. Mediterranean Flake sea salt
Mix all ingredients well. Store in an airtight container. Use in any recipe calling for self-rising cornmeal.