Corn Fritters

Happy Saturday people!

  • 2-2.5 cups frozen sweet corn, thawed
  • 1 minced shallot (can replace with onion, green onion, leeks, etc.)
  • 2 minced garlic cloves
  • coriander ~ sprinkle or two
  • 1/2 cup brown rice flour
  • 1/2 cup corn meal
  • 1/2 cup water
  • salt & pepper
  • melted earth balance buttery spread – about 2-4 T
  • Earth Balance coconut spread – a dollop for each cooked fritter

Mix all ingredients except the coconut spread in a bowl, adding in the water a little at a time so you eventually get a nice thick smooth batter. I added more flour and water but it will be up to you how thick and doughy you want them. Heat a skillet with oil or spray it with nonstick spray. Drop as many mini-pancakes of batter into the skillet as can fit and cook each side a few minutes, until lightly brown (or however long you want) and continue in batches until all are cooked. Drop a little coconut spread atop each and serve. 🙂

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