Recipe: Smoked salmon on corn fritters
- 1 cup frozen or fresh corn kernels (from about 2 large ears)
- 1/4 cup finely ground gluten-free cornmeal
- 1/4 cup brown rice flour
- 2 tablespoons tapioca starch
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon gluten-free mild or hot chili powder
- 1/4 teaspoon freshly ground black pepper
- 1 large jalapeño, seeded and chopped
- 1/2 cup 2% milk
- 2 tablespoons salted butter, melted and cooled
- 1 egg, lightly beaten
- Nonstick cooking spray
- 16 small slices smoked salmon
- 1 cup crème fraîche or sour cream
- 1 tablespoon fresh dill, chopped
1 If using frozen corn, rinse it under hot running water for 1 minute to defrost it. Drain well.
2 In a large bowl, whisk together the cornmeal, brown rice flour, tapioca starch, baking powder, salt, chili powder, and black pepper.
3 Make a well in the center of the cornmeal mixture, and add the corn, jalapeño, milk, butter, and egg. Starting from the center, mix the wet ingredients with a wooden spoon, slowly combining them with the cornmeal mixture until it is just combined, about 10 turns of the spoon. Set aside for 10 minutes.
4 Place a large griddle or skillet over medium-high heat. When it is hot, carefully coat it with cooking spray. Using a half filled 1/4 cup measure, pour the batter onto the hot griddle and spread it out to form fritters about 4 inches in diameter. Cook until they are golden on the bottom and bubbles are starting to appear on the surface, about 3 minutes. Then turn them over and cook until the other side is golden and the center is set, about 2 minutes more. Transfer the fritters to a plate and keep them warm while you cook the remainder (you should have 8 total).
5 Set out four plates. Place 2 fritters on each plate and top each with two slices of smoked salmon, a spoonful of crème fraîche or sour cream, and a garnish of chopped fresh dill. Serve immediately.
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Excerpted from Deliciously G-Free by Elisabeth Hasselbeck. Copyright © 2012 by Elisabeth Hasselbeck. Excerpted by permission of Ballantine Books, a division of Random House of Canada Limited. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.