Hot Water Corn Bread Fritters

By fuzzygroup

Ingredients

• INGREDIENTS
• 1 1/2 cups water
• 3/4 teaspoon salt
• 1 cup cornmeal
• 1 tablespoon gluten free all-purpose flour substitute
• 1/2 teaspoon baking powder
• 1 large egg
• 1 cup peanut or vegetable oil

Details

Adapted from cookscountry.com

Preparation

Step 1

INSTRUCTIONS
1. Set wire rack inside rimmed baking sheet. Bring 1 cup water and salt to boil in medium saucepan over medium-high heat. Whisk in cornmeal until no lumps remain, reduce heat to medium, and cook for 30 seconds. Transfer mixture to large bowl and whisk in remaining 1/2 cup water until smooth. Let cool slightly, about 5 minutes.
2. Whisk flour and baking powder together in small bowl until combined. Whisk flour mixture and egg into cornmeal mixture until smooth.
3. Heat oil in 12-inch nonstick skillet over medium-high heat to 350 degrees. Drop 10 heaping tablespoons of batter into hot oil and cook until golden brown on bottom, about 2 minutes. Flip each fritter, press lightly to flatten, and continue to cook until golden brown on second side, about 2 minutes longer. Transfer to wire rack and repeat with remaining batter. Serve.