Gluten Free Corn Fritters
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Yield: 8 fritters
These fritters are a special summer treat that make for a perfect appetizer or side dish. They are crispy and golden brown on the outside while being fluffy/ slightly doughy on the inside with sweet corn kernels dispersed throughout. I like to top these with Homemade Chipotle Aioli Sauce, but you can also enjoy plain or topped with sour cream.
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Equipment
- canola oil or
Ingredients
Dry Ingredients
- ¾ cup high quality gluten-free all purpose flour I use Bob's Red Mill GF 1:1 Baking Flour (the blue bag)
- 1 teaspoon baking powder
- ¼ teaspoon granulated sugar
- ½ teaspoon salt
- ⅛ teaspoon black pepper or to taste
Wet Ingredients:
- ½ cup milk or dairy free milk
- 1 large egg
- 1 ¼ cup corn, canned, fresh off the cob, or frozen. If using frozen; allow the kernels to come to room temperature first. If cold, it will harden the batter and make it harder to scoop.
- 2-3 teaspoon chopped green onion, chives, or fresh parsley
- neutral cooking oil with a high smoke point for frying I used canola oil
- Optional toppings: additional chopped green onion/chives/parsley, sour cream, or one recipe of my Homemade Chipotle Aioli Sauce
Instructions
- Add the flour, baking powder, sugar, salt, and pepper to a small mixing bowl. Whisk until well combined.
- In a medium-sized mixing bowl, whisk the egg and milk together. Add the dry mixture to it, stirring until almost incorporated, being careful not to over-mix. Tip: It's okay if a little flour isn't mixed in - you can get it on the next step.
- Fold in the corn and chopped green onion until well distributed.
- Fill a cast iron skillet or large frying pan with about an inch or so depth of oil. Heat over medium on the stove. Once the oil is shiny and heated through, use a ¼ cup scoop measurement to add round globs of batter to the frying pan. Tip: You can test if the oil is ready by flicking a little flour into it. If it sizzles, it's hot enough. Optional: If you want the fritters to be less puffy and more crispy, spread the batter out thin in the pan when pouring. I leave mine as is to grow like pancakes.
- Cook until golden brown on one side, about 2 to 5 minutes. Then, flip and cook until the other side is golden brown and the middle is cooked through.
- Using a slotted spoon, remove the fritters from the oil, allowing them to drip for a second. Then, place on a wire cooling rack - this will help them stay crispy. Tip: Place paper towels on the counter underneath the wire rack to catch any additional drips. Don't sit the fritters directly on the paper towels. The paper towels will catch the excess oil, but then the fritters will sit on damp paper towels and can become soggy this way.
- Repeat with remaining batches.
- Serve with sour cream, fresh chopped green onion, or Homemade Chipotle Aioli Sauce.
Notes
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- While this recipe turns out crispy, it's not exactly crunchy (these rise a good bit and become puffy). You will need a different recipe for crunchy fritters - working on that! Additionally, you could spread the batter out a little thinner in the pan than I do to encourage more crispiness/make less thick.
- Optional Additions: If you like spicy things, add some cayenne pepper, about ⅛ to ¼ tsp. A little chopped jalapeno would also be a great addition. If you're looking for more of a Mexican flair, swap the green onion for cilantro.
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- Store any leftover fritters in the refrigerator. These, like all fried foods, are best eaten fresh on the first day. To re-crisp these; heat them up in the oven at 375 F for 5-10 minutes. Additionally, you can open the oven door and turn it on a Low broil. Allow to broil 1-3 minutes, watching closely so they don't burn.
- Click here for my Homemade Chipotle Aioli Recipe.
Did you make this recipe?Mention @wondersofcooking or tag #wondersofcooking!