These healthy corn fritters are so easy to make and are the perfect snack, brunch or lunch recipe that the whole family will love. This version is both dairy free and gluten free and results in light fritters with crispy edges that really highlight the flavour of the sweet corn.
Vegetable fritters are one of those really easy and tasty recipes that can be made when it seems like there is no food left in the house. It’s the kind of recipe that brings simple ingredients together and turns it into something delicious.
This particular recipe heroes the humble canned corn, which can be kept in the pantry so you always have the base of this recipe ready for those days when you don’t want to go to the grocery shop, or just need something quick and easy for lunch.
I love these corn fritters as they are such a fun way to enjoy a big serving of vegetables. I like to eat them on their own, served with some homemade tomato chutney or aioli as a snack, or with a simple green salad for a tasty lunch.
They also pair well with a poached egg for a delicious savoury breakfast that will rival your local healthy café!
I’ve kept these corn fritters both dairy free and gluten free which makes them great for different diets. The secret ingredient to keeping these really light and crispy though is the addition of almond meal in the batter. It gives the fritters an amazing texture and flavour that works so well with the sweet corn.
For more fritter recipes, don’t forget to try my vegetable fritters or my all time favourite zucchini fritters. With these recipes, you’ll be able to make an easy, healthy meal that will keep the family happy!
The ingredient list here is probably a little longer than you’re used to seeing for a fritter recipe but hear me out – they taste so good!
- Canned corn – I like to use corn kernels from the can as they are easily accessible, inexpensive and you can keep them in the pantry. If you have fresh corn though, feel free to substitute it.
- Gluten free flour – I tried making these with all almond meal and the texture wasn’t right, so use your favourite gluten free flour blend here. I just use the 1-1 gluten free flour from White Wings.
- Almond meal – this keeps the batter really light and crispy and gives so much extra flavour. You could however replace it with all gluten free flour but you might need to adjust the quantity as almond meal tends to absorb more moisture.
- Baking powder – to help keep the fritters nice and light.
- Spices – I’m using garlic powder, onion powder, smoked paprika, salt and pepper to give these fritters heaps of flavour but you can adjust as you need.
- Nutritional yeast – for a little extra flavour. Totally optional but these are so much better with than without.
- Eggs – to bind everything together and stop it from falling apart.
- Oat milk – again to help stick everything together and create the batter. You can use any milk here.
These healthy corn fritters are super easy to make. You’ll need a couple of mixing bowls, a spatula, a frying pan and an egg flipper/turner.
Start by rinsing and draining the canned corn. It’s important that you drain it really well as you don’t want any extra moisture being added to the batter as it could fall apart. Use paper towels if needed to help drain that excess water away.
Next, add all of your dry ingredients together and whisk them together.
To a large mixing bowl, add in the corn kernels and the dry ingredients and mix together to combine. This step is a bit unusual but it ensures the corn is coated and any extra moisture is absorbed before adding in the wet ingredients which is going to help make sure the batter sticks together and the fritters don’t fall apart when cooking.
Next, add in your eggs that have been lightly beaten and the oat milk or whatever milk you’re choosing to use.
Mix together with your spatula until a nice thick batter forms.
Heat some oil in a frying pan and add in ¼ cup scoops of the batter, depending on how big you want each. You’ll need to cook these in batches depending on the size of your pan as well.
Adjust your heat as necessary to make sure the fritters get nice and golden on both sides and cooked all the way through without burning. It’s very similar to cooking pancakes, and you need to adjust the heat as you go.
Once the fritters are cooked on both sides, remove from the pan and let rest on a paper towel to absorb any excess oil and make sure they remain crispy not soggy.
I like to serve straight away with some aioli, but they are also good cold!
There are a couple of main reasons for this. The most common reason is that the fritters were added to the pan too early and the oil soaked in. Make sure the oil is hot before adding in the batter so that it sizzles and then make sure to drain the excess oil by sitting them on a paper towel first before serving.
Yes! These fritters are made using a combination of gluten free flour and almond meal making them great for those needing a gluten free option!
More easy recipes with veggies:
Healthy Corn Fritters (Gluten Free)
- 2 cans corn rinsed and drained well
- ¾ cup gluten free flour
- ¼ cup almond meal
- 1 teaspoon baking powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon nutritional yeast
- 2 eggs lightly beaten
- ¼ cup oat milk
- In a large bowl, add the corn making sure it’s been drained really well.
- In a smaller bowl, add the gluten free flour, almond meal, baking powder, spices and nutritional yeast and whisk together. Add the dry ingredients to the bowl with the corn kernels and use a rubber spatula to mix together.
- Add in the eggs and oat milk and mix together until a thick batter forms.
- Heat a large frying pan on the stove over medium heat with approximately a tablespoon of olive oil. Once the oil is hot add ¼ cup of batter to the pan per fritter. Depending on the size of your pan you may need to do this in batches. I usually cook 3 at a time. Once the bottom is golden (about 3 minutes) flip and cook the other side for about 2 minutes until golden brown. Remove from the pan and set aside on a plate with a paper towel to absorb any excess oil to prevent the fritters from becoming soggy. Repeat until all batter has been used.
- I prefer to eat them straight away while hot, but you can also eat them cold if you want. Store any leftovers in the fridge for up to 3 days.
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.