I first came across this recipe, originally by Gale Gand, in my local newspaper's food section, but of course it was not gluten-free. After obsessing about how delicious it sounded, I adapted it using my pancake mix. These fritters are indeed as tasty as they seem!
1⁄2medium onion (diced)
1garlic clove (minced)
1⁄2 cCooqi Pancake Mix
1⁄4 cgrated parmesan cheese
1⁄2 cmilk (or rice milk or buttermilk)
2 ccorn (fresh or frozen)
Saute onion and garlic in olive oil over medium heat, until the onion is translucent (about 3-5 minutes). Set aside to cool. In a medium bowl, whisk together pancake mix, parmesan cheese and pepper. Make a little well in the middle, and add the egg and milk. Lightly whisk the egg and milk, then mix all ingredients until blended. Stir in corn and onion-garlic mixture. [Optional: stir in ¼ cup of crumbled bacon or smoked salmon.] Heat oil over medium heat in large skillet or electric griddle. Scoop batter by ¼ cups onto skillet. They will be a little lumpy at this point—you can smoosh them down a bit with the measuring cup. Cook until edges appear to slightly brown (about 3 minutes). Flip fritters and cook other side. When they are golden-brown, remove to a platter or cookie sheet. Keep warm in a 200 oven while you finish cooking the remaining fritters. Serve with suggested toppings, with eggs, potatoes, and fruit, for a fantastic brunch. Or, try them for a change of pace for lunch, with a green salad. Leftovers keep in an airtight container, and can be reheated the next day.
Optional toppings: Crumbled bacon, additional parmesan cheese, Smoked Salmon Salsa, Your heart’s delight