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 2 eggs 2-3 tbsp. almond or lite coconut milk if needed 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.