Sweet Corn Lemon Verbena Fritters

Sweet Corn Lemon Verbena Fritters

 

Sweet Corn Lemon Verbena Fritters
 
Author:
Yields: 40 Fritters
Ingredients
  • 2c. Zucchini, Grated
  • 11/2c. Corn
  • 1c. Gluten Free All-Purpose Flour
  • ½c. Brown Rice Flour
  • 3T Tapioca Flour
  • ½c. Coconut Milk
  • 2T Sea Salt
  • 1T Garlic, to taste
  • 2T Olive Oil
  • 2T Coconut Sugar
  • 11/4t. Arrowroot
  • 4T Lemon Verbena, Chopped
  • 2T Lime Juice
  • 1c. Coconut Oil, For Frying
Instructions
  1. Place zucchini in a strainer to drain excess water, about 10 minutes.
  2. In a bowl combine flours, sea salt, and arrowroot.
  3. In another bowl combine corn, coconut milk, olive oil, palm sugar, lime juice, and lemon verbena. Add strained zucchini. Optional: you can process the batter ingredients in a food processor, 30 seconds.
  4. Add flour mixture to corn mixture and blend.
  5. Heat ¼" oil on medium high heat, until nearly smoking. Drop mixture into the pan, leaving the cakes to cook without disturbing, 2-3 minutes. Flip and cook on second side until very brown. Transfer to a paper towel and continue until all cakes are cooked.

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