Recipe - Corn Fritters

Hello,

In the past few days, we have tried a few special things that we do not usually eat. I would like to share a few of the recipes with you. The first recipe is for corn fritters. Now, they do not taste as sweet as those made with regular flour, but if you use Xanthan Gum to make them fluffy, and then dip them in powdered sugar before you eat them, they taste pretty good. They are not going to be as satisfactory to an adult's palate, but my kid's gobble them up.

We are currently avoiding wheat, gluten, soy (in any form including oil), dairy, egg, peanuts, tree nuts, seeds, etc. I am going to post the recipe as I found it and then put our substitutions in parenthesis in case you are able to use some of the ingredients which we cannot.

Corn Fritters

1 cup all purpose gluten free flour (Mix your own or check if you can use Bob's Red Mill Gluten Free All Purpose Baking Flour or Arrowhead Mills (which in my opinion is not as good).)
1 1/2 tsp. baking powder
2 eggs (1 tbsp. Ener-G Egg Replacer and 4 tbsp. water)
1/3 cup milk (We use Westsoy Rice Beverage, Vanilla Flavor.)
1 can (15.5 oz) whole kernal corn, drained (We always use 2 plus cups of frozen corn.)
1 tbsp. butter or margarine, melted (Fleischman's Unsalted Margarine works well if you can tolerate soy, or Spectrum Organic Shortening if you can tolerate palm. Plain corn oil isn't as good although you can try to add more Xanthan Gum.)
Salt to taste

Powdered sugar and/or maple syrup

In a bowl, combine flour and baking powder; set aside. In another bowl, beat the eggs and milk; stir in corn and butter, margarine or shortening. Stir into dry ingredients just until blended. Drop batter by heaping teaspoons into hot oil and fry for 2-3 minutes, flipping the fritters as needed. Drain on paper towels. Dust with powdered sugar and serve with syrup, or just let your kids dip the fritters in a little sugar on their plates. Makes about 2 dozen.