Gluten and Dairy-free Corn Fritters

These dairy- and gluten-free Corn Fritters are an absolute breeze to make and oh so good to eat. Adapted from Lorna Jane’s book, Nourish, they are sure to become a family favourite. 

About this gluten free corn fritter recipe

Corn fritters are a popular brunch option in many cafes. They are delicious topped with smoked salmon or bacon and served with a little avocado on the side – or topped with guacamole.

I have slightly adapted the recipe from Lorna Jane Clarkson’s book, Nourish.  To make them gluten-free use a mixture of rice flour and coconut flour. Both are widely available from most mainstream supermarkets. I used coconut flour in this recipe instead of chick pea flour because that’s what I had on hand. While I divided most of the ingredients by half, I added an extra egg. Love eggs.

You could also serve these with smoked salmon or poached egg!

Dairy-free cheese options

I admit I couldn’t resist and sprinkled them with some grated manchego. But you could skip that step or grate some dairy-free vegan cheese or a couple of macadamias over the top instead.

Nifty, huh?

Other tip for making the perfect gluten free corn fritters

My only tip here would be to use a larger than you might think necessary fry pan. Otherwise flipping these slightly delicate things will be as easy as giving a labrador a bath in a tea cup.

And the result?

Well, they are an absolute breeze to make and a delight to eat.

Seeing how easy they are to make, I wondered, why I haven’t made corn fritters before. Perhaps I was waiting for the right recipe book to get me inspired. Well done Ms Clarkson. I like it a lot!

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4.50 from 8 votes

Gluten and Dairy-free Corn Fritters

Adapted from Lorna Jane Clarkson’s Nourish. I used coconut flour in this recipe instead of chick pea flour because that’s what I had on hand. While I divided most of the ingredients by half, I added an extra egg. Love eggs. Instead of salsa, I served mine with a few “rescued” avocado wedges and shaved Manchego cheese. For a completely dairy-free version skip the Manchego in favour of grated macadamias.You could also serve these with smoked salmon or poached egg! My only other tip here would be to use a larger than you might think necessary fry pan. Otherwise flipping these slightly delicate things will be as easy as giving a labrador a bath in a tea cup.

Prep Time15 minutes mins

Cook Time6 minutes mins

Total Time21 minutes mins

Servings: 2

Ingredients

For the Corn Fritters:

• 1/8 cup coconut flour
• 1/8 cup white rice flour
• 1/2 tsp gluten free baking powder
• 1/2 tsp cayenne pepper
• 1/2 tsp ground cumin seeds
• pinch salt
• 1/4 cup water
• 2 eggs
• 1 ear corn kernels only
• 1/4 red capsicum diced
• 1 sprig spring onions disced finley, green
• coconut oil for frying

To serve:

• 1/2 avocado cut into wedges
• 1 branch truss tomatoes cooked under the grill for 5 minutes
• a few coriander leaves
• grated cheese or macadamia nuts

Instructions

• Sift flours and spices into a medium bowl. In a separate bowl or jug whisk together water and eggs until well combined.
• Pour egg mixture into the flour bowl and mix well to combine. Add corn, chopped capsicum and spring onions. Mix well.
• Heat about 2 tablespoons coconut oil in a large skillet over medium heat. Using a 1/4 cup spring-loaded ice cream scoop or spoon, ladle the batter into the hot oil, flattening out into rounds. Cook for 2-3 minutes on each side. Flip carefully and cook for another 2 or so minutes, or until browned.
• Serve hot (or cold) with roasted tomatoes, avocado wedges, coriander leaves and a little grated cheese or macadamia nuts.
• Store leftover fritters in an air-tight container in the fridge for upto 2 days.

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