My kids seem to be going back into a finger food phase. They love to dip these in their favourite sauces!
90 g gluten-free / plain flour
1 tbsp cornmeal / polenta
2 tsp baking powder
1 tbsp granulated sugar
1 tsp low-sodium salt
180 ml light coconut milk
400 g chopped onion
oil for frying
Mix together the flour, cornmeal, baking powder, sugar and salt
Add the milk and stir, the batter will be thick
Stir in the onions
Pour enough oil in a frying pan so it’s half an inch deep and heat on high
Add tablespoons of the fritter batter to the oil, flatten down a little bit and fry for 2 minutes until golden and puffed then turn and fry until golden on the other side
Let drain on some kitchen towel then serve hot. These go great with a ranch, sweet thai chilli, bbq, tomato or sour cream style dip, all of which you can find free-from versions of on my profile here at Cookpad
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