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.
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!
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!
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!
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)
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!
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.
Recipe 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).
Looks yummy! Do you think chia eggs would work?
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 🙂