This is the perfect lunchbox friendly recipe; I like to make a big batch of these and freeze them. It makes lunchboxes a bit easier and quicker to put together in the morning.
Ingredients:
2 eggs
¼ C milk
½ C gluten free flour
½ C grated parmesan
2 C frozen corn kernels
2 tbs chopped chives
½ tsp sea salt
3 tbs olive oil
Allow the corn kernels to defrost before starting this recipe.
In a large mixing bowl beat together the eggs and milk. Add the gluten free flour and grated parmesan, mix until you have a smooth batter. Add the corn kernels, chives and sea salt, mix together.
Heat the olive oil in a large frypan. Scoop 1 tablespoon of the corn batter into the pan, spreading it into a circle. You should be able to fit 4 fritters in a pan. Cook on each side for 2-3 minutes until golden brown. Continue this process until you have used up all of the batter and you have 8 fritters.
Serve warm with a salad.
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