Bill Granger's Corn Fritters (low FODMAP version)
This is a recipe I’ve been making for over 20 (!) years, after first tasting them at a restaurant called Bill’s in Sydney Australia. The Bill of Bill’s is Bill Granger, an internationally-loved chef and author of multiple cookbooks, in which different versions of this recipe make cameos. This is a gluten-free, dairy-free and low FODMAP version that I make for potlucks, Friendsgivings and whenever I need a scalable, cheap and easy crowd-pleasing dish to share.
Bill Granger’s Corn Fritters (low FODMAP version)
Ingredients:
1 cup gluten-free 1-to-1 flour (I use Bob’s Red Mill brand)
¼ tsp baking powder
½ tsp sea salt
1 tsp ground coriander
½ tsp ground cumin
1 tsp sweet paprika
1 egg, lightly beaten
1 tsp lemon juice
3 cups frozen corn kernels, thawed
4 spring onions, greens only, thinly sliced
3 tbsp chopped cilantro
Olive or canola oil for frying
Directions:
Place the flour, baking powder, salt, coriander, cumin and paprika in a bowl.
Add the egg, lemon juice and 1/2 cup of water and beat to a smooth batter
Add the corn, spring onion and chopped cilantro and stir to combine
Heat the oil in a frying pan over a medium heat and spoon in ~2 heaping TBSP of the mixture for each fritter once oil is hot. Flatten with a spatula and cook for 2 minutes per side until golden and cooked through. Repeat with the remaining mixture.
Taste for salt; sprinkle cooked fritters with additional salt to taste if needed.
While these fritters are deelish all by themselves, you can also serve them alongside a dip or condiment of your choice. In summer, a mango salsa would be lovely. In winter, a creme fraiche might hit the spot. A spicy condiment— a harissa or sriracha mayo— would not be out of place atop these gorgeous golden fritters either.