Gluten-Free Corn Fritters

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.

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.

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Corn Fritters

Yield: 12 2" fritters

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

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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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.

1. Melt the butter and set aside to cool. (I microwave it in a mug for 15-30 seconds),
2. Whisk together all the dry ingredients in a bowl.
3. Beat the egg and milk in the measuring cup or a small bowl.
4. 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.
5. Pour the milk and egg into the dry ingredients and mix. Add the melted butter and corn,
6. 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.
7. 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.

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

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Nutrition Information

Yield 8 Serving Size 2 fritters
Amount Per Serving Calories 97Total Fat 6gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 4gCholesterol 28mgSodium 219mgCarbohydrates 9gFiber 1gSugar 1gProtein 2g

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated using information from the Nutritionix database. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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