I have always considered myself quite a nice person. I like food of all shapes, flavours and colours. From every country and continent. I don’t discriminate, I am an equal opportunity eater. It’s only the doctors who say I’m intolerant. And certain foods who refuse to tolerate me. They certainly refuse to recognise and respect my right to eat them without major physical discomfort and distress.


Gluten and lactose are not my friends.


Despite the negative attitudes surrounding me from many of those I love best, (cakes, ice cream, hot toast) I decided to become a chef. Not always easy when you live in a bread and milk filled world. I like to think that this has helped me become a better person as I embrace my differences and refuse to let the gluten get me down. I believe InTolerance. I am the InTolerant Chef.

Food should not be about what you can’t eat, but what you can and what you enjoy eating. This blog is about my journey of cooking and eating and discovery. It’s not a definitive guide to allergy awareness nor do my intolerances make me an expert. Your body is your responsibility, not mine. I only know what works for me.


I can tell you this..... No glutens were harmed in the making of this website.

Showing posts with label gluten free crab cakes. Show all posts
Showing posts with label gluten free crab cakes. Show all posts

July 15, 2011

Fritters In A Flash





Sometimes you just need something yummy now.




No time to run out for special fresh ingredients, or long involved processes- just something whipped up out of the pantry guarenteed to be good.

I'm not much of a fan of  pre-packaged stuff, but it always pays to have some basics and bits and pieces available to build on. A rat around in the cupbard revealed some corn kernels and a tin of crab. Hmmm.... Fritters!


OK corn, crab, egg, gfree crumbs, lemons-always in the fridge, and an extra treat of some yummy mayonaise from Heidi at Apples Under My Bed. What more could you ask for?

Of course these would be better with perfect fresh ingredients. Crab lump meat, roasted ears of corn, I might fancy these up next dinner party, but lunch for me and littlej these are juuuuust right.





First rat around in the pantry and gather your ingredients






Small tin of 170g or approx 1/2 a cup of drained crab meat

1/2 cup of tinned corn kernels

1/2 cup gfree rice crumbs

1 egg lightly beaten

1/4 mayonaisse

zest of about 1/2 small lemon

chopped chives




Pop everything together into a bowl and mix gently.





Form into nice little fritters and shallow fry gently until they're golden brown and hot all the way through.
















Serve them with some salad and some more mayonaise for dipping.

Easy Peasy and maybe 10mins from start to finish. School holiday lunch with style!



So Readers Dear, are you a fan of pre-packaged goods or do you prefer to cook from scratch?
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