Gluten Free Corn Cranberry Fritters

Fluffy on the inside crunchy on the outside. Use sweetened dried cranberries if you want something without the "tang". Best with maple syrup or (any sweet you prefer). Serve with sausage and eggs for a nice brunch or casual winter supper. Or tofu scramble for the vegetarian in you.

• Ready In: 40 mins
• Yields: 22 fritters

Ingredients

• 1⁄2 cup  rice flour
• 1⁄4 cup potato starch
• 1⁄4 cup tapioca flour
• 2  eggs
• 1 1⁄3 cups corn
• 1⁄2 cup cranberries
• 1⁄3 cup milk
• 1  shallot, chopped
• 1  tablespoon baking powder
• 1  teaspoon xanthan gum
• 6  tablespoons olive oil

Directions

1. 1. Chop shallots.
2. 2. Add all ingredients in a mixing bowl, adding xanthan gum and baking powder last. Don't overstir.
3. 3. Heat oilive oil in a large frypan.
4. 4. Drop by 2 TBSP per fritter and cook until browned on both sides.
5. 5. Serve warm with maple syrup, agave or honey.