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.
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!
Gluten and Dairy-free Corn Fritters
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
- 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
- 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.