A rare week of 80° 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.
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 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.
- 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
- 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 45° 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 250° oven if needed.
2/3 c potato starch
1/3 c tapioca starch/flour