Sweet Corn Fritters GF
2 cups sweet corn kernals, fresh or frozen (thawed)
1 cup gluten free flour mix
2 tbsp. baking powder
1 cup Parmesan cheese, grated
3 green onions, diced
1/2 tsp Kosher salt
1 garlic clove, minced
Avocado or coconut oil for frying
1 cup unsweetened coconut yogurt
1 tbsp. Sriracha sauce
Salt and pepper to taste
Fresh cilantro for garnish
In a large mixing bowl, combine corn, flour, baking powder, cheese, onions, salt and garlic and eggs. Toss to coat all ingredients until just combined. If the mixture is dry, add 2-3 tbsp. of almond milk or coconut milk. Set aside for 10 minutes.
Meanwhile, preheat the skillet, over medium heat the 2-3 tbsp. oil until hot. Use a cookie scoop to place 2 tbsp. of corn mixture into the hot oil. Cook on medium until bottom is golden, 1-2 minutes, then flip over like a pancake. Cook the second side for a remaining 1-2 minutes or until set in the center. Repeat until all fritters are done. Serve warm.
Sauce: Whisk together the yogurt, Sriracha sauce, salt and pepper to taste. Serve with warm corn fritters.