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Corn, Polenta, and Jalapeno Pepper Fritters- Gluten Free

Submitted by on Tuesday, 20 July 2010No Comment

Perla Meyers writes in Perla Meyers’ Art of Seasonal Cooking, that these spicy corn fritters are an excellent accompaniment to all grilled foods, but that they work equally well as an appetizer drizzled with a sauce such as basil-flavored butter.

1 1/2 cups whole milk
1 cup stone-ground cornmeal
3 tablespoons unsalted butter, softened
1 teaspoon baking powder
1 teaspoon salt
2 large eggs, lightly beaten
1/4 cup very finely diced red bell pepper
1/2 cup very finely minced scallions
1-2 teaspoons very finely minced jalapeno pepper
2 tablespoons finely minced fresh basil
1 cup coarsely chopped cooked fresh corn, about 2 ears
1/4 cup brown rice or quinoa flour
2 tablespoons olive oil

Combine the milk and cornmeal, stir until blended, and set aside. Bring the remaining milk to a simmer and add the cornmeal mixture, and whisk until the mixture becomes very thick. Remove from the heat, and pour into a large mixing bowl. Stir in the rest of the ingredients except the olive oil.

Add the olive oil to a skillet. Add the fritter batter to the heated olive oil in heaping tablespoons, separated from each other by one or two inches. Cook in batches, and until browned, turning to brown all sides. Once browned, drain on clean paper towels.

Adapted from Perla Meyers’ Art of Seasonal Cooking, by Perla Meyers (Simon & Schuster, 1991).

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