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Gluten-Free Multi-Colored Pepper Corn Fritters
Makes 12 Fritters

This versatile recipe offers delicious eye appeal. Pair these colorful fritters with a spinach salad for a vegetarian lunch or serve them as a side with grilled meat. For a seafood fritter, add ½ cup drained, minced, shucked oysters, clams, conch, mussels or shelled shrimp. For a breakfast treat, leave out the peppers, scallions and chipotle and add a tablespoon of sugar.

Vegetable oil or olive oil
2 scallions, minced
¼ red pepper, seeded, chopped in ¼-inch pieces
¼ yellow pepper, seeded, chopped in ¼-inch pieces
¼ orange pepper, seeded, chopped in ¼-inch pieces
1½ cups gluten-free flour mix of choice (or use recipe below)
½ teaspoon salt
¾ teaspoon baking soda
1/8-1/4 teaspoon ground chipotle
1 egg
1/2 cup buttermilk (or 1/2 cup soy milk mixed with 2 teaspoons vinegar)
2/3 cup corn*
1 tablespoon olive oil
Salt, to taste

1. Sautee minced scallions and chopped peppers in oil for 3 minutes. Set aside.
2. Whisk flour mix, salt, baking soda and ground chipotle together.
3. In a separate bowl, whisk egg and ½ cup buttermilk together. Stir this into dry ingredients.
4. Add sautéed scallions and peppers. Add corn. If the batter seems too stiff, stir in more buttermilk.
5. Heat olive oil in skillet. Drop batter teaspoon by teaspoon into hot oil. Turn once while cooking. Cook until golden, about 4 minutes total.
6. Drain on paper towels. Keep warm in a low oven while continuing to cook remaining fritters. Salt just before serving. Serve warm with Tomato Cilantro Mayonnaise (recipe below).

*TIP Use fresh cooked corn cut from the cob or frozen corn that’s thawed. To enhance the corn flavor, use grilled or roasted corn, cut from the cob.

Tomato Cilantro Mayonnaise
Makes About 1¾ Cups

1 cup gluten-free mayonnaise
¼ cup chopped fresh cilantro leaves
½ plum tomato, seeded and finely chopped
1 small clove garlic, finely chopped
Lime juice, to taste
Salt, to taste

1. Gently combine ingredients until blended. Serve with corn fritters.

2 cups white or brown rice flour
2/3 cup potato starch
1/3 cup tapioca flour

1. Blend all ingredients until well combined. Store unused portion in the refrigerator in a tightly covered container.

This recipe was created by Rebecca Reilly, author of Gluten-Free Baking (Simon & Schuster).