Sweet corn meal batter gets a savory twist from fresh rosemary and onion, then pan-fried until golden and crisp at the edges. These fritters are a delicious side for almost any meal.
Ingredients
- 1 cup corn meal
- 1/2 cup brown rice flour
- 2 tsp baking powder
- 1 tsp dehydrated minced onion
- 1 tsp unrefined sea salt
- 1/2 tsp fresh rosemary, minced
- 3/4 cup plus 2 Tbsp water
- 2 Tbsp agave nectar
- 2 Tbsp apple cider vinegar
- 1/2 large onion, minced
- Grapeseed oil spray
Method
- Mix corn meal, rice flour, baking powder, minced onion, and salt in a bowl.
- Mix rosemary, water, agave, and vinegar together, making sure the agave dissolves into the water.
- Mix the liquid ingredients with the dry ingredients. Add the minced onion and stir well.
- Spray a frying pan liberally with oil spray and heat to medium/high (if you sprinkle water into the pan, it should sizzle). Spoon out 3" round fritters approximately 1/4" thick.
- Cook 1 to 2 minutes on each side, depending on the temperature of your pan.
- Reapply oil spray liberally to the pan after each batch — the tiny bit of oil adds ample flavor. Do not place fritters on a paper towel when done; you want the oil to penetrate into the corn meal.
Serves 4. Makes 8 fritters (3" each).
