A rare week of 80° weather during a normally sweltering summer, gave me the chance to cook inside and honor National Corn Fritters Day, July 16. Yes, seriously corn fritters have their own national holiday. Of course it’s not the kind of holiday that gives me the day off but . . a great excuse to make this fun gluten-free recipe. Adjusting a traditional recipe to make gluten-free corn fritters was pretty simple.
Serve these fritters as a snack or fun appetizer. 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.
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.
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.
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 Flour All Purpose Gluten-Free flour the best.