I put this recipe together for supper tonight. I was so pleased with the results! It is delicious, especially fresh out the oven. I love how its baked, and therefore not as greasy as traditional corn fritters. Hope you enjoy!
2 cups organic sweet corn kernels (I used frozen, but you can use fresh)
1 cup brown rice flour
1 tsp garbanzo flour (also known as chickpea flour or besan)
2 scallions, finely chopped
1 shallot, minced
2 cloves of garlic, minced
½ cup water
2 Tbsp nutritional yeast flakes (opt.)
1 tsp lemon juice
½ tsp ground cumin
½ tsp sea salt
¼ tsp baking powder
pinch of cayenne pepper
Preheat oven to 425 degrees F. Line baking sheet with oiled parchment paper. In a large bowl, combine brown rice flour, cumin, sea salt, baking powder, cayenne, and yeast flakes, then stir in water. Add garlic, shallot, and corn. Mix well. Form into patties and place on baking sheet. Bake for 30 minutes or until golden brown, turning halfway.