If you’re looking for an easy gluten-free corn fritter recipe that is bursting with fresh flavors and even has a little spice, you’ve come to the right place. My corn fritters are delightful and make for a wonderful summer snack or dinner. This post contains affiliate links. Please see my disclosures.
Fresh corn, jalapenos, and cheddar cheese take center stage in this flavorful gluten-free corn fritter recipe that I created using a few simple ingredients.
A corn fritter is a savory pancake of sorts made with corn and cornmeal, although in lieu of cornmeal, I use a wonderful flour blend that I think make my corn fritters shine.
My corn fritters are a little sweet thanks to the fresh corn, and a little spicy thanks to the jalapeno pepper and chili powder.
Enjoy a multitude of textures in these gluten-free corn fritters, including a crispy outside and a filling that has a chunky pancake feel. They make for the perfect snack or side dish for dinner.
On top of it all, these corn fritters are economical and filling, making it a good budget-friendly side or meal.
Ingredients for Corn Fritters
To make these flavorful gluten-free corn fritters, you’ll need a few simple ingredients, many of which I bet you already have on hand!
- 3 cups of corn – see notes
- 1 jalapeno, stem and seeds removed, chopped
- 1/4 cup cilantro, chopped
- 1/4 cup green onion, chopped
- 1 lime, juiced
- 1 cup Bob’s Red Mill All-Purpose Flour (in the red bag – see notes)
- 1 tsp baking powder
- 1 tsp chili powder
- 1/2 tsp Kosher salt
- 1/4 tsp ground black pepper
- 2 large eggs, beaten
- 1/4 cup milk
- 1 1/2 cup cheddar cheese, shredded – see notes
- 6 tbsp avocado oil, divided
About that Corn: You can use fresh, canned, or frozen corn. If using fresh corn, you’ll need 3-4 cobs. Boil the cobs in water for 5 minutes. Remove the cobs from the hot water and allow them to cool before using a sharp knife to remove the kernels. If using canned corn, rinse the corn well and pat it dry before combining it with the other ingredients. If using frozen corn, defrost and drain the corn, then pat it dry before adding the kernels to the batter.
About that Flour: I highly recommend using Bob’s Red Mill All-Purpose Flour (in the red bag). This flour contains a blend of garbanzo bean flour, potato starch, whole grain white sorghum flour, tapioca flour and fava bean flour, and it adds a wonderful texture to the corn fritters. I’ve tested this recipe with other gluten-free flour blends, and it works, but I do want to put in an extra plug for Bob’s Red Mill All-Purpose Flour for this particular recipe.
About that Cheese: I used a block of medium cheddar cheese that I shredded with a cheese grater. You could experiment with other cheeses such as monterey jack, colby or a cheese blend.
How to Make Corn Fritters
These corn fritters come together quickly and require very little preparation. Here’s how to make them:
Step #1: Combine the corn, jalapeno, cilantro, green onion, and lime juice in a large bowl and mix together.
Step #2: Add the flour, baking powder, chili powder, salt and black pepper and then mix to combine well.
Step #3: Add the egg and milk to the mixture and mix well, then add the cheese and combine everything until the batter is mixed well and the cheese is evenly distributed.
Step #4: Heat a cast iron pan (preferable) or heavy bottomed non-stick pan over medium-high heat, then add enough avocado oil to the coat the pan. When the oil is hot, add rounded scoops of the batter to the pan, pressing the mixture down slightly to form a pancake.
A tip to getting the corn fritters to hold their round shape is to add a scoop of the filling to a circle cookie cutter, press the batter into the cookie cutter, then remove the cookie cutter to allow the fritter to cook.
Work the batter in batches so you don’t overcrowd each fritter. Cook for 1-2 minutes on each side until both sides are nicely browned.
Step #5: Transfer the fritters from the pan to a paper towel-lined plate with a spatula. Add more oil to the pan between batches and cook until all the batter is used up.
You can serve the corn fritters with your choice toppings such as avocados, chopped green onions, tomatoes, sour cream, etc. They are plenty flavorful to enjoy as is too.
Notes and FAQs
How Do You Store Leftovers? Store leftovers in a sealed container in your fridge. You can also freeze the cooled corn fritters to enjoy later. When you’re ready to eat them again, simply reheat one or more in your microwave, add them to your air fryer, or pan fry them with a little oil to crisp them up.
Is there a Dairy Free Option? Unfortunately, there is not a dairy free option. While using a dairy-free milk would not affect the recipe at all, dairy-free cheeses might not offer the same taste or texture. You can, however, try it with a dairy-free cheese.
Is there an Egg Free Option? The eggs are essential at holding the mixture together and I haven’t tested it with egg replacers or other egg-free options.
Can I Add Different Seasonings? Yes, of course! You can adjust the chili powder, add garlic and onion powder, and play with the flavor profile. I personally love the combination of the sweet corn with the spicy jalapeno pepper and chili powder.
Where Do You Buy the Flour? I found Bob’s Red Mill All Purpose Flour at the grocery store and you can find it on Amazon too. Don’t confuse the flour with Bob’s Red Mill 1-to-1 Gluten-Free Flour Blend. You want the All Purpose Flour in the red bag.
Gluten-Free Corn Fritters
Equipment
- large skillet or cast iron pan
Ingredients
- 3 cups of corn about 3-4 cobs of corn – see notes
- 1 jalapeno stem and seeds removed, chopped
- 1/4 cup cilantro chopped
- 1/4 cup green onion chopped
- 1 lime juiced
- 1 cup Bob’s Red Mill All-Purpose Flour in the red bag – see notes
- 1 tsp baking powder
- 1 tsp chili powder
- 1/2 tsp Kosher salt
- 1/4 tsp ground black pepper
- 2 large eggs beaten
- 1/4 cup milk
- 1 1/2 cup cheddar cheese shredded
- 6 tbsp avocado oil divided
Instructions
- Combine the corn, jalapeno, cilantro, green onion, and lime juice in a large bowl and mix together.
- Add the flour, baking powder, chili powder, salt and black pepper and then mix to combine well.
- Add the egg and milk to the mixture and mix well, then add the cheese and combine everything until the batter is mixed well and the cheese is evenly distributed.
- Heat a cast iron pan (preferable) or heavy bottomed non-stick pan over medium-high heat, then add enough avocado oil to the coat the pan. When the oil is hot, add rounded scoops of the batter to the pan, pressing the mixture down slightly to form a pancake. Work the batter in batches so you don’t overcrowd each fritter. Cook for 1-2 minutes on each side until both sides are nicely browned.
- Transfer the fritters from the pan to a paper towel-lined plate with a spatula. Add more oil to the pan between batches and cook until all the batter is used up.
- Serve with choice toppings (avocados, chopped green onions, tomatoes, sour cream, etc.).
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