Corn Fritters
This is a recipe that my Mom used to make for my Dad, and is now one that I make all summer long. There is very little flour in this recipe and instead whipped egg whites are used to bind the fritters together and create a very light and airy texture.
Servings: 8 fritters
Ingredients
- 3 cups corn
- 1 large egg separated plus 1 large egg white
- 1 tbsp gluten free flour (or arrowroot flour or all purpose flour)
- 1/4 tsp salt
- 1/4 tsp pepper
- 3 tbsp avocado oil
Instructions
- In a bowl mix corn, egg yolk, flour, salt and pepper
- In another bowl whisk egg whites until stiff but not dry using a hand held mixer
- Fold egg whites into corn mixture
- Heat 2 tbsp oil in a large pan over medium high heat
- Drop spoonfuls of the batter into the oil ensuring there is minimum an inch of space between each
- Cook until golden on the bottom ( approx 1 -2 minutes) and then turn over using a spatula and cook until golden on the other side
- Serve immediately with a bit of butter, chopped scallions, salt and pepper on top