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Easy Gluten Free Corn Fritters

May 9, 2019 by Monique 13 Comments

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These gluten free corn fritters are perfectly seasoned with a hint of spice for a flavoursome healthy breakfast or brunch. Using canned corn and store cupboard spices, they’re easy and economical.

Gluten Free Corn Fritters arranged with rocket on grey ceramic plate | Nourish Every Day Blog

Corn fritters are a classic breakfast or brunch; topped with smashed avocado, smoked salmon, poached egg or even a cheeky slice of bacon or two. They’re so good!

You can easily make healthy corn fritters at home, there’s no need to head to the cafe. And better still, these gluten free corn fritters are very economical. Canned corn, eggs, flour and seasoning, basically. Yep, you don’t have to do anything to that corn except drain it from the can!

Gluten Free Corn Fritters arranged with rocket on grey ceramic plate | Nourish Every Day Blog

I’ve always loved to make corn fritters in the style of Bill Granger (for those who don’t know, he’s an Aussie chef who also has a heap of successful cafes in both Australia and the UK. Breakfasts at the nearby Granger & Co cafe were a regular London highlight for us, while we lived there!).

So, Bill Granger makes these fabulous corn fritters where some of the corn is actually blended into the batter – the whole fritter tastes like corn, rather than making a bland batter and having chunks of corn in there.

To get this super corn-y gluten free corn fritter, it’s pretty simple. Just pop that batter into the blender (or food processor) and process the corn with the flour. Not only will this give you flavoursome fritters, it makes the recipe even easier to make! The blender ensures you get everything smoothly combined.

And yep, I’ve made these in my Nutri Bullet (a little bench top blender). Totally possible!

Gluten Free Corn Fritters arranged with rocket on grey ceramic plate | Nourish Every Day Blog

You CAN freeze corn fritters

Healthy corn fritters that can be mixed in your blender, and use tinned corn. One more cool thing? They can also be FROZEN for later!

When I was recipe testing these gluten free corn fritters, I wanted to make sure I got the recipe just right and so I made a million of them. With loads of delicious fritters on hand and a hatred of food waste, I figured I’d try to freeze all the good ones. It worked really well. I just froze them in a large zip lock bag, and to reheat them I simply spread them out on an oven tray and warmed them up at a high heat, they were ready in less than ten minutes.

This made me love the recipe so, so much more; because while I love a stack of healthy corn fritters for a weekend brekky, I don’t always want to make them that morning!

Gluten Free Corn Fritters arranged with rocket on grey ceramic plate | Nourish Every Day Blog

Okay, so I think that’s pretty much all you need to know about these gluten free corn fritters. But let’s just talk about ingredient swaps quickly:

  • I use a ready made gluten free flour blend (just grab it from the supermarket) in these fritters. In the fritters pictured, I used Orgran brand GF flour.
  • The type of flour isn’t super important, it’s just to bind it together. You could probably use something like brown rice flour, or a mixture of buckwheat/tapioca flour. Don’t use almond meal or coconut flour, as they behave very differently.
  • Also, no need to use a gluten free flour if you don’t need/want to! Just use plain flour.
  • I use spices in these fritters; I think the curry powder gives them the best flavour. However if you really don’t like spice, you can omit it. (Also, if you’re making these for little ones, sometimes it’s best to leave the spices out so they’re nice n simple).

If you make these fritters, don’t forget to tag me in your recreations on Instagram! (I’m @nourish_everyday)

Gluten Free Corn Fritters arranged with rocket on grey ceramic plate | Nourish Every Day Blog

Easy Gluten Free Corn Fritters

These gluten free corn fritters are perfectly seasoned with a hint of spice for a flavoursome healthy breakfast or brunch. Using canned corn and store cupboard spices, they’re easy and economical!
4.67 from 3 votes
Print Pin Rate
Course: Breakfast, Main Course
Cuisine: dairy free, freezer friendly, gluten free, nut free, vegetarian
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
Servings: 8 fritters
Calories: 85kcal

Ingredients

  • 420 grams canned corn kernels (one standard tin of corn)
  • 1/4 red onion or 1/2 a smaller-sized onion
  • 1 large handful fresh parsley, mint or coriander (whatever you prefer)
  • 2 eggs
  • 1/2 cup gluten free plain flour approximately 65-70 grams
  • 1 tsp baking powder (gluten free)
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1-2 tsp curry powder (adjust quantity to taste)
  • olive oil, ghee, coconut oil etc. for frying

Instructions

  • Drain the corn kernels thoroughly. Measure out 1 cup of corn, and set the rest aside. Finely dice the onion, and roughly chop up the fresh herbs.
  • Place 1 cup of the corn kernels and the eggs in a blender or food processor and pulse to form a chunky batter, it doesn’t need to be super smooth.
  • Add the flour, baking powder, curry powder, salt and pepper to the blender/processor and pulse again to form a thick batter. Pour the mixture out into a bowl and stir through the chopped red onion, herbs and the remaining corn kernels.
  • Heat a non-stick frying pan to a moderate heat; not too hot, or the fritters will burn. Add a little oil to the pan. (You need to add some oil if you want the fritters to brown up and crisp at the edges, so make sure to cook with at least a little grease in there!)
  • Scoop out a heaping tablespoon of batter into the pan, shaping it into a flat fritter shape not more than 1cm thick. Repeat with as many as can fit in your pan.
  • Cook the fritters for approximately 2-3 minutes on each side. In between batches, add a little extra oil to the pan to keep the fritters from sticking, as necessary.
  • Serve the fritters warm with sides of choice. 

Notes

*Fritters can be kept in the fridge for 3 days or frozen. To reheat, arrange on an oven tray and warm at 180 C until hot.
*I use a ready made gluten free flour blend (just grab it from the supermarket) in these fritters. In the fritters pictured, I used Orgran brand GF flour.
*The type of flour isn’t super important, it’s just to bind it together. You could probably use something like brown rice flour, or a mixture of buckwheat/tapioca flour. Don’t use almond meal or coconut flour, as they behave very differently. Also, no need to use a gluten free flour if you don’t need/want to! Just use plain flour.
*I use spices in these fritters; I think the curry powder gives them the best flavour. However if you really don’t like spice, you can omit it. (Also, if you’re making these for little ones, sometimes it’s best to leave the spices out so they’re nice n simple).
Have you made this recipe?I love seeing your creations! Take a photo and then tag me @nourish.everyday on Instagram!

Nutrition

Calories: 85kcal (4%) | Carbohydrates: 16g (5%) | Protein: 4g (8%) | Fat: 2g (3%) | Saturated Fat: 1g (6%) | Trans Fat: 1g | Cholesterol: 41mg (14%) | Sodium: 312mg (14%) | Potassium: 101mg (3%) | Fiber: 2g (8%) | Sugar: 2g (2%) | Vitamin A: 128IU (3%) | Vitamin C: 2mg (2%) | Calcium: 46mg (5%) | Iron: 1mg (6%)
Gluten Free Corn Fritters arranged with rocket on grey ceramic plate | Nourish Every Day Blog
Gluten Free Corn Fritters | Nourish Every Day Blog
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Filed Under: Breakfast, Main Course, Recipe

Reader Interactions

Comments

  1. Tracy

    April 14, 2021 at 1:10 pm

    Hi, just wondering what ratios or quantities of buckwheat & tapioca you might suggest.
    Alternatively, would chickpea flour work?
    Thanks

    Reply
  2. Emma

    February 13, 2021 at 3:12 pm

    5 stars
    Unreal. What would be the calories per fritter?

    Reply
    • Monique

      February 19, 2021 at 9:22 am

      Hi Emma, I have just updated the recipe to include nutritional information 🙂

      Reply
      • Miss Hay

        February 24, 2021 at 11:16 am

        Ripper. They are amazing. The family loved them too. Xx

        Reply
        • Monique

          March 15, 2021 at 3:39 pm

          Thank you so much!

          Reply
  3. Cath

    August 17, 2020 at 5:32 pm

    Should the batter be quite thin?

    Reply
    • Monique

      August 17, 2020 at 9:48 pm

      Hi Cath, no the batter should be thick. If it’s thin add more flour 🙂

      Reply
  4. Himi

    April 22, 2020 at 10:15 pm

    4 stars
    Thanks Monique, I just tried these and they are yum! Nice and easy to make.

    Reply
    • Monique

      May 14, 2020 at 3:48 pm

      Thank you so much for taking the time to leave a review Himi! I really appreciate it 🙂

      Reply
  5. Lisa Holland

    April 17, 2020 at 3:28 pm

    5 stars
    I just tried these and they worked out perfectly. Served them with a poached egg, smashed avo and beetroot relish. Thanks for the recipe!

    Reply
    • Monique

      April 21, 2020 at 7:27 pm

      Thank you so much for taking the time to leave feedback Lisa, I really appreciate it! 🙂 Glad you enjoyed!

      Reply
  6. Hazel

    May 10, 2019 at 11:05 pm

    Looks yummy! Do you think chia eggs would work?

    Reply
    • Monique

      May 15, 2019 at 3:56 pm

      Hi Hazel, I haven’t tried chia eggs myself in this but a vegan egg may work as the blended corn also helps to keep the batter together. I think a flax egg might be nicer in there rather than chia, but let me know how you go 🙂

      Reply

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Monique Cormack

I'm Monique, an accredited clinical nutritionist and creator of Nourish Everyday. I share my favourite healthy recipes on this blog! When I'm not blogging I work as an expert fertility and pregnancy nutritionist.

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