Gluten-free Corn Fritters

My grandmother was a great cook. Nothing especially fancy but the sort of homemade, stick to your ribs, oh-so-tasty fare that grandmothers are renowned for.

Her jam tarts in particular were spectacular!

But it was her corn fritters that seem to have stuck in my mind most clearly.

I had gone with her and friend for a week's stay on Tangalooma, a family-friendly resort on an island about an hour's boat trip away. We were in a downstairs garden apartment with a small kitchen where we could cook for ourselves and not have to eat out all the time.

I can so vividly remember coming in from the beach all wet and sandy to the smell of corn fritters frying and then burning my tongue eating them as soon as they came out of the pan.

There's just something about that combination of sweet and salty, crispy fried outside and soft fluffy middle that I can't resist!

These days no one in my family apppreciates a corn fritter quite as much as I do but they are a family favourite nonetheless.

You can think of these as a savoury pancake and top them any way you like.

I shared on Facebook during the week that I had leftover fritters topped with some smoked trout and sauerkraut (haha I just realised as I wrote it down that it rhymes!) for lunch the next day.

My kids also love them topped with crispy bacon and maple syrup. SO good!

Gluten-free Corn Fritters

2 cups gluten free plain flour
3 ts gluten free baking powder
1/2 ts salt
2 eggs
1 x 400g tin corn, drained
3/4 cup rice milk
Oil for shallow frying (Olive oil, coconut oil or ghee is great for these)

Place the flour, baking powder and salt into a large bowl and whisk together. Add the eggs, corn and milk and fold together with a spatula until well combined. (You may need slightly more or less milk than this, it seems to vary with every batch and probably depends also how well drained your corn is).

Preheat your frying pan over medium-high heat. Add enough oil to generously cover the base of the pan. When it starts to shimmer you are ready to fry.

Dollop spoonfuls of mixture into the pan and flatten out slightly. Fry for about 3 minutes then flip and fry on the other side until crisp, golden brown and cooked through.

Remove from the pan and place onto a wire rack over a baking tray. This ensures the fritters stay crisp on the bottom (nothing worse than a soggy bottom!)

Repeat with remaining mixture.

Makes approximately 16.

Are there any foods you feel really nostalgic about from your childhood?

Let me know below!

Susan