Sunday, June 21, 2009

Savory Fritters (wheat free)

Though we made these on a Saturday, they were so delicious we wanted start having "Fritter Fridays" and make them on a weekly basis. The batter is versatile and could be taken in so many directions, this particular incarnation is savory with purple spring onions and cilantro but we thought of everything from adding zatar and drizzling a tahini sauce on the top to adding real corn kernels and having a fresh avocado and citrus salsa as accompaniment...we will definitely be doing some more tinkering around to share with you all...

1 1/4 cups Wheat Free All Purpose Baking Flour (we prefer Bob's Red Mill see photo)
1/3 cup cornmeal
2 tsp baking powder
1 tsp salt
2 large eggs, separated
1/4 cup ghee plus more for brushing the pan
1 1/2 cups whole milk, plus additional if needed
1/4 purple spring onion (shallots will also work beautifully)
1.4 cup cilantro chopped

accompaniment: Mango Chutney

Whisk together flour, cornmeal, baking powder and salt in a large bowl.
Whisk together yolks, ghee and milk in another bowl (the ghee might become lumpy due to the chilled milk but it will warm up again and blend as you whisk it into the dry ingredients)
Add the egg mixture to the flour mixture whisking until smooth. Add chopped onion and cilantro then let the batter stand for 5 minutes to allow the flour to absorb the liquids, it will thicken slightly.
If the batter is too thick to fall easily off the back of a spoon, stir in one to two extra tablespoons of milk.
Beat egg whites with an electric mixer until they form stiff peaks. With a whisk, gently fold them into the batter.
Brush the skillet, griddle or pan with ghee and heat over moderately high flame until hot but not smoking. Reduce the heat and add 2 to 4 fritters to cook at a time (the amount of batter that makes one fritter will depend on the size of your pan, I use the 1/4 cup scoop and fill it about half way). Working in batches cook the fritters until bubbles appear on the surface, the edges begin to crisp and they are golden on the underside, 45 seconds-1 minute. Then flip and wait until underside is golden and they are cooked through. Remove and keep stacked on a plate lined with paper towels. You can keep them in the oven to stay warm but they are best served right off the skillet with a dollop of mango chutney* on top.
As I stated earlier there are so many variations one could try here so be bold and experiment.
*You can of course buy mango chutney at the store but this one was made by my friend Marie and it was excellent. Chutneys are another fun thing to try making at home I will get the recipe from her and post it asap.

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