Tuesday, October 20, 2009

Corn Fritters

Nothing says late summer / early fall than corn and tomatoes. Hm, how best to use this beautiful produce? In Southwest Ohio, we have some incredible corn and tomatoes. Lately, I've been obsessed with making fritters. They bring back some fond memories of my step father who made incredible corn fritters fresh from the farmer's market. He only bought corn and melons from Mr. Schneider from the farmers market near Lunken Airport. He only wanted the best. And so do I, even it is gluten free. Especially if it is gluten free.

First cook two ears of fresh corn until tender in salted water. Allow to cool to touch. Put into an ice bath if you tend to be impatient like me. Cut off the kernels as cleanly as possible. In a bowl, lightly beat an egg. Mix in the separated cooled corn kernels. Add in enough millet flour until the consistency of pancake batter. Season with salt and pepper. Warm a large non-stick or cast iron skillet with a small amount of oil over medium heat. Spoon out small pancake size portions into the skillet. Do not over crowd. Cook a couple of minutes until firm and cooked on edges before flipping. Cook another couple of minutes. Serve on top of a slice of tomato with thinned down sour cream with a touch of milk. Milk-free version would be tofu sour cream thinned with a little rice or soy milk. Garnish with fresh ground black pepper, ground chipotle, and fresh chives. I think my step father would have approved of these.

-Erin Swing
The Sensitive Epicure


Lara said...

These look amazing! I have never made fritters, but I am going to try your recipe this weekend!

Anonymous said...

These sound so good. I have not tried cooking with Millet flour yet. Where do you get yours? I am trying some different foods also. This morning was GF raisin bread, which as with most of the stuff I make, "smells" GF. Does that make any sense to you? If only I could get past that smell then I think I could love it even more.

I will definitely try this!

Erin Swing said...

Millet is such an awesome grain. I love whole grain millet as a more tasty, nutritious GF alternative to couscous. It has a mellow nutty-corn flavor that imparts a bit of sweetness. I thought it would compliment the corn well for the corn fritters. Being GF has introduced me to some incredible ingredient I did not previously know. I bought it at Whole Foods. Arrowhead Mills is the manufacturer. They actually have more finely milled rice flours than Bob's Red Mill. (Less grainy/sandy in your baked goods.)

The "GF Smell" is what I associate with the gross bean flours and xanathan gum. I avoid both for sweet baked goods like the plague. (I use garbanzo flour for chickpea flatbread/socca - so yum!!) Have you tried the Glutino frozen GF breads? I know they have a raisin cinnamon. I live on the flaxseed bread; it makes great 1-eyed sailors and grilled cheeses. They carry these at Whole Foods, too. I just keep in freezer and thaw out in microwave on a per needed basis.

jeff said...

These look absolutely delicious!

And thanks for the millet flour lesson, I might have to try.