Basil Jalapeno Corn Fritters Gluten free

• Produce

  • 1/4 cup Basil
  • 1/2 tsp Garlic powder
  • 1 Jalapeno
  • 1/4 cup Red onion

• Condiments

  • 1 tsp Lime juice

• Baking & Spices

  • 1/2 tsp Baking powder
  • 1/2 tsp Black pepper, freshly ground
  • 3 tbsp Cornmeal
  • 1/3 tsp Salt
  • 1/2 cup White rice flour

• Liquids

  • 1/2 cup Water

• Other

  • 2 Loaded cups frozen sweet corn, thawed, or fresh corn off the cob

Found on veganricha.com

Description

Ingredients

• 2 loaded cups frozen sweet corn, thawed, or fresh corn off the cob
• 1 Jalapeno, seeded and finely chopped, or use Serrano pepper (remove seeds for less heat)
• ¼ cup chopped basil (or use cilantro)
• ¼ cup finely chopped red onion
• 1 tsp lime juice
• ⅓ to ½ tsp salt
• ½ tsp freshly ground black pepper
• ½ tsp garlic powder
• ½ cup white rice flour
• 3 to 4 tbsp cornmeal
• ½ tsp baking powder
• ½ cup or more water

Directions

• In a bowl, add all the ingredients corn through baking powder including the baking powder. Toss well to distribute.
• Add water and mix. Add enough water until the mixture is pasty but not a batter. There will be more corn than batter.
• Heat a skillet over medium heat. Spray or spread oil on the skillet. Drop large spoonfuls of the mixture on the hot skillet and spread to make a roundish shape. Cook until golden brown on both sides. 4 to 5 minutes per side.
• Repeat for all fritters. Serve with chutneys, ketchup, guacamole or vegan ranch.