I have adapted this recipe from Sandra Cabot’s recipe in “The Liver Cleansing Diet”. The gluten free flour that I used had chickpea flour in it which gave it a slightly bitter taste. You could add a little honey or maple syrup to counter this, go half and half with buckwheat flour and the gluten free flour, or find a gluten free flour that does not have chickpea flour in it. I am just getting started with making things gluten free so I’ll post another update if I find a better combo.
If you want to bake the fritters, preheat the oven to 425 degrees.
4 Large corn cobs or 4 cups frozen corn defrosted (you can run it under the hot tap in a sieve to do this quickly)
3 Flax Eggs – whizz 3TBsp whole or ground flax seeds with 9TBsp water
4 drops Tabasco Sauce (optional – or more to taste)
10-12TBsp Gluten Free Flour
1/4tsp sea salt
freshly ground black pepper
Cut the kernels off the cobs if using fresh corn. Whizz half the quantity of corn in a blender to cream it. Combine the corn with the flax eggs, salsa and Tabasco. Add 10TBsp of the flour, salt and pepper and mix into a batter. If the batter is a little too runny add 2TBsp extra flour.
Baking method: I prefer this method as less oil is used and you don’t have to stand over the pan while they cook!. Line a baking tray with baking paper and brush it lightly with olive oil. Drop large spoonfuls of the batter onto the baking tray. Drizzle with olive oil. Bake checking regularly to check on the fritters. Once they are nicely brown on the bottom and firm enough to flip, flip over. Bake again until the bottom side is brown.
Pan method: Heat a heavy pan and brush with oil. Drop the batter and cook for about 30-45 seconds each side. Transfer the cooked fritters to a plate and keep in a low oven until all the others are cooked.
Serve warm topped with salsa and guacamole (see recipe in my Chilli post) along with a crisp green salad.