These gluten-free corn fritters are easy to make and offer a wonderful variety of flavors and textures. They're a little sweet thanks to the sweet corn, and a little spicy thanks to the jalapeno pepper and chili powder.
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 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. (To ensure the patties are evenly sized, place a round cookie cutter in the pan, add a scoop of batter, press the batter into place, then remove the cookie cutter.) Work the batter in batches so you don't overcrowd the fritters. Cook for 1-2 minutes on each side until both sides are golden brown.
Transfer the fritters from the pan to a paper towel-lined plate with a spatula or a metal cooling rack with paper towels underneath it. Add more oil to the pan between batches, wait until the oil is hot, then cook until all the batter is used up.
Serve with choice toppings (avocados, chopped green onions, tomatoes, sour cream, etc.).
Notes
Should I Use Fresh, Canned or Frozen 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 it well and pat it dry before combining it with the other ingredients. If using frozen corn, defrost and drain it, then pat it dry before adding the kernels to the batter.What Gluten-Free Flour Works Best? 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.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.What Cheese Should I Use? 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.