Jalapeño Corn & Cheese Fritters - Gluten Free Recipe
Updated: Apr 30
This is one of my favorite vegetarian recipes. If you have a food allergy, I made this version with gluten free flour.
The jalapeños bring some heat to this cheesy corn popping sweet batter. They are easy and quick to make too.
AND you can freeze the leftovers and eat anytime!!
It is easy. Just mix all the ingredients into one bowl!
"I crave these all the time. They are addictive. You can use fresh or frozen corn."
· 1½ cups self-rising flour, gluten free
· 1 cup almond milk, or other milk substitute
· 3 eggs
· 2 cups corn, fresh or frozen
· 3 spring onions, chopped
· 1 cup manchego cheese, shredded
· 1 jalapeño, diced
· 2 TBS coconut oil
In a large bowl, whisk together the flour, almond milk & eggs until smooth.
Add the corn, jalapeños, cheese and green onions. Mix well.
In a large non-stick pan, add 1-2 tsp coconut oil over medium heat.
Add ¼ cup of the mixture to the pan, do NOT overcrowd pan. Cook for 2 minutes each side until golden brown and cooked inside.
Tip: Cook with a lid on and the fritter will cook quicker.
Place cooked fritter on paper towel, let excess oil drain.
Serve on a bed of arugula with a spoonful of your favorite salsa or sour cream chipotle sauce.