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Home Β» Appetizers and Snacks Β» Gluten-Free Corn Fritters

May 27, 2019 (last updated July 19, 2021)

Gluten-Free Corn Fritters

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Janet Harlow
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A rare week of 80Β° weather during a normally sweltering summer, gave me the chance to cook inside and honor and make these crispy gluten-free corn fritters. They can be a fun grab and go snack, the perfect appetizer or a side dish with so many meals.

See here for my full list of gluten-free appetizers and snacks including my personal fav, gluten-free butternut squash pancakes or baked, crispy gluten-free chicken wings These fritters would also be a great side with my gluten free baby back ribs or my gluten-free baked crispy chicken thighs.

gluten-free corn fritters, recipe, cooking lessons, gluten-free chef

Corn Fritter Variations

Basil Parmiggiano Fritters – Add 2 Tbsps grated parmiggiano cheese and 1/4 c chopped fresh basil to the batter. Serve topped with extra cheese.

Lime Corn Fritters – Lime and corn are amazing flavor combination. Add the zest of one lime and use 1 Tbsp lime juice + 3 Tbsps milk or milk sub in place of the 1/4 c milk.

Corn-Bacon Fritters – Add 1/2 c finely chopped, cooked bacon to the batter. The sweet corn and the salty bacon are perfect together.

Please use caution when cooking these. There is a lot of splattering and snapping. Wear long-sleeves, an apron and use a wire mesh splatter screen.

Ingredients

I like the bite that you get from using fresh corn right off the cob for these fritters. But frozen corn and canned corn are options also.

  • Frozen corn – Spread the frozen corn out on an absorbent towel and let thaw. Pat off any excess moisture before adding to the batter.
  • Canned Corn – Empty the can of corn into a strainer and drain off the liquid. Lay the corn out on an absorbent towel to let the kernels dry for 10-15 minutes.

This corn fritter recipe can easily be made dairy-free by using your favorite milk substitute in place of the dairy milk and either oil or a butter substitute in place of the butter.

Gluten-Free Flour

I have used several different gluten-free flour blends for these gluten-free fritters and they all worked well. My custom blend of sorghum, millet and brown rice flours with some starches is my favorite. See the notes in the recipe for a super simple DIY gluten-free flour blend or my post on gluten-free flours and flour mixes.

If you prefer a store bought blend, I like King Arthur Measure for Measure Flour. It is excellent quality, non-gmo certified, gluten-free certified and the most affordable of all the gluten-free flours I have tried.

2 stacks of 3 corn fritters on wood board with window in background

Corn Fritters

Author: Janet Harlow
Course: Appetizers and Snacks
Cuisine: Southern American
Servings: 12 2″ fritters
These gluten-free corn fritters are perfect for a backyard BBQ, picnic or Sunday brunch. Add bacon, cheese or lime for something fun.
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Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins

Recommended Products

  • Earth Balance

Ingredients
  

  • 1/3 c gluten-free flour blend*
  • 2 Tbsps gluten-free corn meal
  • 3/4 tsp baking powder
  • 1/2 tsp salt
  • 1/8 tsp xanthan gum
  • dash of finely ground black pepper
  • 1 egg
  • 1/4 c milk dairy-free subs are fine
  • 1 Tbsp melted butter or dairy-free substitute slightly cooled
  • 2 ears of organic raw corn or 1 cup frozen
  • 2 Tbsps vegetable oil I like safflower

Instructions
 

  • IMPORTANT: The cooking process is messy and hot oil will spray out from popping corn kernels. A splatter screen is HIGHLY recommended.
  • Melt the butter and set aside to cool. (I microwave it in a mug for 15-30 seconds),
  • Whisk together all the dry ingredients in a bowl.
  • Beat the egg and milk in the measuring cup or a small bowl.
  • Remove the husk from the corn. Hold the ear from the top and lay the stem end on a cutting board at a 45Β° angle. Use a sharp knife to remove the kernels, cutting away from you. Frozen corn – Spread the frozen corn out on an absorbent towel and let thaw. Pat off any excess moisture before adding to the batter. Canned Corn – Empty the can of corn into a strainer and drain off the liquid. Lay the corn out on an absorbent towel to let the kernels dry for 10-15 minutes.
  • Pour the milk and egg into the dry ingredients and mix. Add the melted butter and corn,
  • Heat the oil in a heavy skillet for about 2 minutes on medium-high heat. Use two spoons to drop about 1 tbsp batter into the pan. Fry just a few at a time.
  • COVER with the splatter screen immediately as the corn kernels will pop and spray hot oil. Cook about 2 minutes per side and remove to a wire rack, this will help keep them crispy. Keep warm on a wire rack in a 250Β° oven if needed.

Notes

*For the flour blend you can use a prepared gluten-free flour blend, King Arthur Measure for Measure Flour is recommended.
Or make your own simple gluten-free flour blend with:
2 cups brown rice flour
2/3 c potato starch
1/3 c tapioca starch/flour
Did you make this recipe? TagΒ @chefjanetkΒ on Instagram

Nutrition

Serving: 2frittersCalories: 97kcalCarbohydrates: 9gProtein: 2gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 4gCholesterol: 28mgSodium: 219mgFiber: 1gSugar: 1g
Did you make this recipe?Let me know how it was! Tag @chefjanetk on Instagram.
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Posted In: Appetizers and Snacks, Vegetarian · Tagged: corn, dairy-free

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