Need an appetizer to serve at your next party? This recipe for spicy corn fritters is something everyone can enjoy, not just those following a gluten-free diet.
Preparation time: 15 minutes
Cooking time: 25 minutes
Yield: 4 servings
1 cup canned corn
2 fresh red chilies, seeded and finely chopped
1 teaspoon minced garlic (about 2 cloves)
10 kaffir lime leaves, finely chopped (found in Thai section of Asian markets)
3 tablespoons chopped fresh cilantro
2 eggs, beaten
1/2 cup premade polenta (about 4 ounces)
1/4 cup finely sliced green beans
1/2 cup peanut oil (for frying)
Put the corn, chilies, garlic, lime leaves, cilantro, eggs, polenta, and green beans into a large bowl; mix them thoroughly. Use your hands to form balls about the size of golf balls. Set them on a plate.
Heat the peanut oil in a wok, skillet, or deep fryer to a high heat. You'll know the oil is hot enough when you add a small drop of water into the oil and it pops. (Be careful, though. More than a drop, and it may pop and burn you.)
Turning the fritters occasionally, cook them in the oil until they're brown and crispy on the outside (about 7 minutes). Remove the fritters from the wok, skillet, or deep fryer with a slotted spoon, and let them drain on paper towels.
Per serving: Calories 294 (From Fat 149); Fat 17g (Saturated 3g); Cholesterol 106mg; Sodium 226mg; Carbohydrate 28g (Dietary Fiber 4g); Protein 7g.