Gluten Free Corn Fritters

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.

Course Breakfast, Light Lunch

Cuisine Australian

Dietary & Allergen Dairy Free, Gluten free, Vegetarian

Prep Time 10

Cook Time 20

Total Time 30

Servings fritters

Calories 90kcal

Author Sally

Equipment

large frying pan

Ingredients

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
1 tablespoon nutritional yeast
2 x 420 gram cans corn drained and patted dry
2 eggs lightly beaten
60 ml oat milk or any dairy free milk
2-3 spring onions/green onions sliced
canola oil for frying

US Customary - Metric

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

Note: The corn kernels can spit and pop when exposed to the hot oil. The method of making the batter tries to help this by making sure the corn is coated in the batter, but just be careful when cooking.

Fresh corn: you can use cooked fresh corn instead of canned if you have it. You'll need about 3 cups which is 3-4 cobs.

Storage instructions: reheat in a frying pan or the air fryer to bring back their crispiness, or eat them cold, which makes them great for lunchboxes. Store any leftovers in the fridge for up to 3 days or freeze for up to 3 months.

Nutrition