Sunday, January 15, 2012

(Gluten Free) Cilantro & Feta Cornmeal Fritters

I'm super excited announce that I came up with my OWN recipe for something. I mean...I HOPE I'm the first to make this. I've been drooling over corn fritters all week. Finally I decided to throw something together with the ingredients I had lying around the fridge. They actually came out absolutely decilous. The cilantro with feta cheese are an unlikely pair (to me anyway) but they compliment each other nicely. I substituted flour with cornmeal, because I make everything with cornmeal these days. This recipe makes 12-16 fritters.

1 cup of cornmeal
1teaspoon Baking powder
1 teaspoon Chili powder
1/2 teaspoon Cumin
1/2 teaspoon Salt
1 teaspoon Onion Powder
2 eggs
1 1/2 cup Whole Milk
1/2 cup fresh chopped Cilantro
1 Small Onion Diced
2 Cloves Garlic Minced
1 cup of corn (drained)
1/2 cup of Feta Cheese

Saute the diced onion on the stove and set it aside to cool. In another bowl, combine cornmeal, baking powder, salt, cumin, onion powder with milk and eggs until smooth. Mix in the corn, onions, and the rest of the ingredients. 

To fry, you need a stable oil that doesn't smoke. Olive oil is a no no. Try grapeseed, canola, or peanut oil. I use Coconut oil which is one of the best high heat oils out there but the downside is it infuses everything I cook with a coconut flavor. Not that I mind. I'm an island girl, after all. 

Heat the oil. Bring it to a medium/high heat and drop these in 3 at a time. I made mine about two teaspoons large--and fry for about 2 minutes. Flip them over and cook for another minute. 

Toss these babies on  a paper towel to get rid of the excess oil et voila! You've got yourself a batch of crispy fritters with a taste of onion, corn, and melted feta in every bite.


Anonymous said...

added bonus they are gluten free!

Lish said...

Oooh I didnt even think of that. Thanks for pointing that out

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