Spring cleaning isn’t just about sprucing up your pad, your diet may need a little refreshing as well! The gluten-free diet seemed like a bit of a fad at first, but since, society has begun to realize just how common it is to have an undetected gluten allergy leaving you with an upset stomach, fatigue or struggling with issues such as digestion and concentration. Cutting gluten from your diet is said to have many benefits aside from relieving these symptoms, like reducing heart disease, improving cholesterol levels and by default, allows for a healthier diet free from processed foods. Whether you are intolerant or not, adopting a gluten-free (or gluten reduced) diet will give you an added boost of energy and generally make you feel better!
Gluten-free recipes have really evolved in taste over the the past few years and are only getting better. We are currently coveting a few, perfect for your weekday lunch!
Smoked Salmon on Corn Fritters
- 1 cup frozen or fresh corn kernels (from about 2 large ears)
- 1/4 cup finely ground gluten-free cornmeal
- 1/4 cup brown rice flour
- 2 tablespoons tapioca starch
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon gluten-free mild or hot chili powder
- 1/4 teaspoon freshly ground black pepper
- 1 large jalapeño, seeded and chopped
- 1/2 cup 2% milk
- 2 tablespoons salted butter, melted and cooled
- 1 egg, lightly beaten
- Nonstick cooking spray
- 16 small slices smoked salmon
- 1 cup crème fraîche or sour cream
- 1 tablespoon fresh dill, chopped
1. If using frozen corn, rinse it under hot running water for 1 minute to defrost it. Drain well.
2. In a large bowl, whisk together the cornmeal, brown rice flour, tapioca starch, baking powder, salt, chili powder, and black pepper.
3. Make a well in the center of the cornmeal mixture, and add the corn, jalapeño, milk, butter, and egg. Starting from the center, mix the wet ingredients with a wooden spoon, slowly combining them with the cornmeal mixture until it is just combined, about 10 turns of the spoon. Set aside for 10 minutes.
4. Place a large griddle or skillet over medium-high heat. When it is hot, carefully coat it with cooking spray. Using a half filled 1/4 cup measure, pour the batter onto the hot griddle and spread it out to form fritters about 4 inches in diameter. Cook until they are golden on the bottom and bubbles are starting to appear on the surface, about 3 minutes. Then turn them over and cook until the other side is golden and the center is set, about 2 minutes more. Transfer the fritters to a plate and keep them warm while you cook the remainder (you should have 8 total).
5. Set out four plates. Place 2 fritters on each plate and top each with two slices of smoked salmon, a spoonful of crème fraîche or sour cream, and a garnish of chopped fresh dill. Serve immediately.