Recipe: Allergen-Friendly Roasted Corn Fritter

My new bae asked me to make him a corn jamboree to celebrate the last of the corn season. This is one of the recipes I came up with and we loved. It’s a got a little spicy background note, it’s all corn, front and center and it’s got a great crispy edge; who wouldn’t love! And it’s allergen-friendly for us: peanut-free, tree nut-free, fish and shellfish free, soy free and wheat free. These do have milk and eggs.

I lightly adapted it from The Kitchn’s recipe, which can be found here. 

Instead of putting herbs inside, I topped with chimichurri (see above and chimichurri recipe here) which is herbs, garlic and a little spicy. The perfect complement, really.

I also had two for breakfast with maple syrup, it so worked!

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Recipe: Allergen-Friendly Roasted Corn Fritter

(Lightly adapted from The Kitchn)

Makes 15 (3-inch) fritters

Ingredients
1 1/2 cups Gluten-free Bisquick
1/2 teaspoon cayenne pepper
3 cobs of corn, roasted and kernels cut off
1/2 cup milk
2 large eggs
1/2 cup vegetable oil for frying

Instructions

Whisk the Bisquick and cayenne pepper together in a large bowl.

Add the corn. Toss with your hands or a spatula until the corn is coated.

Mix the milk and eggs together in a measuring cup until incorporated, then pour into the Bisquick and corn mixture.

Stir with a spatula until all of the Bisquick is moistened.

The batter will be quite thick, but do not overmix. Set aside while you heat the oil.

Heat the oil into a large skillet over medium heat until shimmering. Drop 4 (1/4-cup) portions of the batter evenly around the pan and flatten each slightly with the back of a spoon or a spatula.

Cook until golden-brown on the bottom, 2 to 3 minutes. Flip with a flat spatula and cook until brown and cooked through, 2 to 3 minutes more.

Continue making fritters with the remaining batter. Transfer finished fritters to a serving plate and serve warm or at room temperature.

I served for dinner with medium rare top sirloin steak, salad and chimichurri on top!