Hi Guys….So, I found this Corn Fritters recipe in NYT Cooking that looked really good. Besides the fact that I try to stay *AS CLOSE* to gluten free as possible, as well as keep an eye out for other enemies in my FODMAP (https://www.pinterest.com/pin/33495590952313721/?nic_v2=1a4TTCQ96) food recommendations, it was clear I would be needing to make some changes to this recipe. I had to make this recipe twice. The first alteration came out very thick and pancake-like. Immediately I could see what some of the changes would be on the next batch. This week, I will take you on my journey of trying to create (or dare I take out the word “trying” and just claim perfection ?!) the perfect corn fritter. My “mistake” batch was good, but just not what I was aiming to make. I had to eat a lot of corn fritters for you guys, so pleaseee I hope you enjoy these!

The Original Recipe Curtousy of NYT Cooking:

Savory Corn Fritter by Vallery Lomas 18 Fritters, 30 Min

2 large eggs ½ teaspoon garlic powder 1 cup all-purpose flour

2/3 cup whole milk ½ teaspoon freshly ground black pepper 2 teaspoons baking powder

1 teaspoon fine sea salt ½ teaspoon ground cayenne 1 cup sharp cedar, shredded

¼ cup chopped scallion greens 3 cups corn kernels, fresh or frozen & thawed

Veg oil, coconut oil or shortening, for frying

**The Directions are the same on all three recipes, so they will only be written out only once on the final recipe at the end.

So, looking at this recipe, I knew I would need to cut the all purpose flour and sub other types of flour. Alternate flours aren’t always equivalent to the make up of an all purpose flour. This means, since the chemistry makeup of the varied alternate flours are obviously different from one another, (full disclosure: I failed my baking class in my one semester of culinary arts, so I am far from an expert on this!), which means the amounts might vary, cooking times may be different, and there may be a difference in flavor! Also, other ingredients may need to be altered like more or less milk, eggs, etc. depending on the flour used as there are different absorption levels of flour. Since I know nothing about that and I consider myself a cook rather than a baker, I prefer trial and error, as this I would consider a cooking recipe. In addition, I am on weight watchers so I already know whole milk will not be making it’s way into my basket… 0% fat milk where you at?! And lastly for the second recipe, I am going to omit the scallions bc a FODMAP diet recommends avoiding it. So here is the recipe I made for my first try:

Savory Corn Fritters Pancakes by Valerie

2 large eggs 1*teaspoon cayenne 15 oz canned corn, drained 1 teaspoon salt

2/3 cup 0% fat milk 1/2 cup quinoa flour 1 cup shredded Cheddar

1* teaspoon garlic powder 1/2 cup corn flour (note: different than corn meal)

1*teaspoon black pepper 2 teaspoons baking powder Olive Oil for frying.

*I put larger amounts than listed on this recipe, it had a kick with the amount of cayenne I ended up putting in, but I like a kick. The original recipe portions of seasoning was very bland for my taste. I recommend starting little and building up. You can’t take out seasoning, you can only add.

SO this definitely had pancake vibes over fritters. The amount of baking powder made the dough really fluffy and pancake-like. There wasn’t enough corn: there was about 2 cups of corn out of the can. I had a mini can of corn I could have opened, but I thought maybe the amount I had would be enough– it wasn’t. The pancakes were good, but not what I was trying to make. The final product wasn’t something you could just have on it’s own. I made my go-to avocado spread & egg topping and it was very delicious. I realized that the scallions would prob be bomb in them & I def needed more corn. Also, I wasn’t a fan of the flour combo I used. They were too thick, so my next attempt’s main goal would be to fix the consistency.

Savory Corn Fritters (FINAL) by Valerie

2 large eggs 1*teaspoon onion powder 1/2 cup almond flour 1* teaspoon cayenne

2/3 cup 0% fat milk, plus one tablespoon 1/2 cup gluten free all purpose flour

1*teaspoon garlic powder Salt, mixture & dash out of pan 3 cups frozen corn (thawed)

1* teaspoon black pepper 1.5 teaspoons baking powder 1 cup cheddar, shredded

1/4 cup chopped scallions (i forgot to put in) Olive oil or oil of your choice for frying

Prep (same as recipe by Vallery)

Step One: In a large bowl, which together eggs, salt, garlic powder, black pepper, & cayenne. Add flour & baking powder & mix until combined. Stir in corn, scallions, and cheese.

Step Two: Pour a good amount of oil into a cast-iron skillet for frying, wait until the oil is hot. Put a pancake sized amount of batter in pan. I was able to do 3-4 at once. Wait until you see holes in the batter, like you would with pancakes to flip. Fry on the other side. Add more oil as needed.

Step 3: Continue to repeat this process, putting done fritters on paper towel- lined plate. Sprinkle salt on top while they are piping hot out out of the pan. Wah-la, I hope you enjoy!

These came out super delicious! They were crispy and full of corn. The pancake version was a little crispy with a soft pancake center. This version was just all crisp and all the deliciousness of the inside goodies–gooey from the cheese & savory. They were exactly what I was looking for. The almond flour made them a little sweet, which I love sweet and savory. Next time however, I will add the scallions. It was a whole effort for me to remember to get the damn scallions and then right after I made them all, I opened the fridge and they were just looking at me like :-l Lol. Ok, till next time!