Whenever I make these ‘crispy and delightfully chewy on the inside’ fritters there are never any left-overs, they are quick and easy to throw together and the perfect gluten free sidekick to a bowl of soup, or a crunchy coleslaw salad at lunch, I also sometimes serve them with my avo salsa salad salad (red peppers, avo, red onion, fresh coriander, tomatoes and some lime juice).
I used Health-Connection’s Gluten-Free Flour in this recipe and it works beautifully. I also recently whipped up made some buttermilk crumpets (american pancakes) for breakfasts, using the Health-Connection gluten free flour and they were delicious, with just the right texture and taste to mimick that of ordinary wheat flour…will be posting the recipe soon.
But for now, here is my carrot & sweetcorn fritters, crammed full of nutrients like Vit A, C and betacarotene, magnesium and biotin.
Makes approx. 6 -8 fritters
- 1 cup of frozen, thawed and drained sweetcorn
- 3 cups grated carrot
- 1/2 cup of finely chopped spring onion
- 1 cup of Health Connections GLUTEN FREE FLOUR
- 1/2 teaspoon of bicarbonate of soda
- 1/2 teaspoon of fine pink salt
- 1 teaspoon of ground cumin
- 1 teaspoon og garlic salt
Mix all the ingredients together in a large mixing bowl. Once mixed, add a very small amount of water (just enough to bind the mixture, I use approx. 40-50ml to start….you can always add more if need be). Your cakes should still be firm so they don’t fall apart…but if they do just add a bit more gf flour.
Now form the ‘dough’ into small fat disc shaped cakes (approx 7cm in diameter and 1.2cm in thickness).
Then shallow fry them 3-4 at a time on low heat in coconut oil (one tablespoon per batch should do if you use a non stick pan – I use a teflon free pan!)
Fry them until crispy and golden-brown on the first side, flip them over to do the same on the other side. I always put a lid on for the 1st side so they cook through!!!
These are so good for you and delicious, enjoy cooking them and eating them, as always with ♡ from the yoga kitchen.