These gluten free corn fritters are light, super crispy and packed with sweet corn, plus they’re dairy free as well. They come together in one bowl with mostly pantry staples, and they’re perfect for brunch, an easy lunch, or when you’re just looking for a light meal.
Fritters are one of my favourite easy recipes that you can pull together when it feels like the fridge and pantry are a little bare. I love to make these corn fritters with canned corn, which lives in the pantry, so you’ve always got the base of a quick lunch or snack ready to go.
But of course if you have an abundance of fresh corn, you can definitely use that here too.
These fritters are both gluten free and dairy free, which makes them great for all sorts of diets, and the secret to keeping them really light and crispy is a little almond meal in the batter. I know it might sound a little odd, but I promise you it adds the best texture and a subtle flavour that works so well with the sweet corn.
I love them on their own with some aioli or dairy free yoghurt, with a poached egg for a savoury brunch that rivals your local café, or with a simple green salad for lunch. If you love fritters as much as I do, make sure to also try my zucchini fritters and my vegetable fritters too.
Key Ingredients
These dairy free corn fritters use simple, everyday ingredients, and the batter comes together in one bowl.
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- 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. You can use cooked fresh or thawed frozen corn too.
- Gluten free all purpose flour – I use a 1-to-1 gluten free blend to make the batter. If you’re not gluten free you can substitute with regular plain/all purpose flour.
- Almond meal – the secret to a light, crispy fritter. You can also use almond flour, which is made from blanched almonds rather than whole ones. It’s a little lower in fibre but will still work.
- Baking powder – to help keep the fritters nice and light.
- Spices – I am using my favourite combination of garlic powder, onion powder, smoked paprika, salt and pepper for plenty of flavour.
- Nutritional yeast – optional, but it adds a lovely savoury depth that you would usually get from adding cheese to the fritters.
- Eggs and oat milk – to bind everything into a thick, sticky batter. I like to use oat milk but soy milk or almond milk will also work.
- Spring onions – also known as green onions, provides a milder flavour than adding raw onion.
Step-By-Step Instructions
Step 1: In a large bowl, whisk together the gluten free flour, almond meal, baking powder, garlic powder, onion powder, smoked paprika, salt, pepper and nutritional yeast.
Step 2: Add the drained, patted-dry corn and mix it through the dry ingredients with a spatula. Coating the corn first helps soak up any moisture so the fritters hold together.
Step 3: Add the eggs, oat milk and spring onions, and mix until you have a thick batter.
Step 4: Heat a large frying pan over medium heat with about a tablespoon of canola oil. Once the oil is hot, add ¼ cup of batter per fritter, cooking in batches so you don’t crowd the pan (I do about 4 at a time).
Step 5: Cook until the bottom is golden, about 3 minutes, then flip and cook the other side for around 2 minutes, until golden brown. Rest the cooked fritters on a wire rack or paper towel.
Step 6: Serve straight away while they’re hot and crispy.
👉 Coating the kernels in the flour first does two things. It helps bind the batter so the fritters hold together, and it stops the corn spitting and popping as much when it hits the hot oil.
Serving Suggestion: I love eating these fritters with a dollop of mayo, garlic aioli, dairy free yoghurt, tomato and capsicum chutney, or just some tomato sauce. Add a poached egg for a proper brunch, or a simple green salad to turn them into lunch.
Storage Instructions
Store any leftover fritters in an airtight container in the fridge for up to 3 days. To bring back their crispiness, reheat them in a frying pan or the air fryer.
They’re also great cold, which makes them perfect for lunchboxes.
To freeze, cool them completely, then freeze with baking paper between them so they don’t stick together, for up to 3 months.
Defrost at room temperature or in the microwave and crisp them back up in the pan or air fryer.
Recipe FAQs
Yes. I like to use canned because it’s easy, convenient and you can make these any time of year. If you have it, fresh corn is perfect in summer when it’s in season. You’ll need about 3 to 4 cobs or 3 cups.
Frozen corn works too, just thaw it and pat it dry well first so it doesn’t make the batter too wet.
Pan frying gives you the crispiest result. I haven’t tested these in the air fryer so don’t recommend it. I would look for a recipe that has been specifically developed for cooking in the air fryer.
If you want to replace the almond meal, you can swap it for extra gluten free flour to make them nut free, though the texture will be slightly different.
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 or a wire rack first before serving.
If you do make this recipe, please be sure to leave a comment and ⭐⭐⭐⭐⭐ rating below! And tag any of your creations on Instagram with @eightforestlane as I would love to see.
More dairy free fritter recipes:
Cabbage Fritters
Leftover Lamb Fritters
Corned Beef Fritters
Gluten Free Corn Fritters
Equipment
Ingredients
- 110 grams (¾ cup) gluten free flour
- 25 grams (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 x 420 gram (14 oz) cans corn drained and patted dry
- 2 eggs lightly beaten
- 60 ml (¼ cup) oat milk or any dairy free milk
- 2-3 spring onions/green onions sliced
- canola oil for frying
Instructions
- In a large bowl, whisk together the 110 grams gluten free flour, 25 grams 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 and 1 tablespoon nutritional yeast.
- Add the drained 2 x 420 gram cans corn and use a rubber spatula to mix it through the dry ingredients.
- Add the 2 eggs, 60 ml oat milk and 2-3 spring onions/green onions and mix together until a thick batter forms.
- Heat a large frying pan over medium heat with approximately a tablespoon of canola 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 cook in batches. I usually cook 4 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 lined with paper towel to absorb any excess oil and stop the fritters becoming soggy. Repeat until all the batter has been used.
- Serve straight away while hot and crispy.
Notes
Nutrition
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.
This recipe was originally published in 2022 and has been updated in 2026 with new photos and more helpful information.
Sherry M says
i’m thinking frozen corn would be even better? 🙂
Sally says
Yes that would work!