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–+ servings
Stack of gluten free corn fritters on a white plate topped with yoghurt and herbs.

Healthy Easy Gluten Free Corn Fritters

Easy and flavour packed gluten-free corn fritters recipe, perfect for a healthy breakfast or brunch. Made with canned corn and gluten-free flour, they're economical, quick to prepare, and freezer-friendly!
4.84 from 6 votes
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Course: Breakfast, Main Course
Cuisine: dairy free, freezer friendly, gluten free, nut free, vegetarian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8 fritters
Calories: 85kcal

Equipment

  • Food processor or blender
  • Mixing bowl
  • Non-stick fry pan

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. Dice the onion finely, and roughly chop up the fresh herbs, removing any really thick woody stalks.
  • 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 (350 F) 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. DO NOT 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%)