These easy Gluten Free Corn Fritters are light, airy and full of fresh corn. Served with Mexican street corn dip, they're the perfect summer appetizer.
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Years ago my mom and I ate lunch at the Cheesecake Factory (way before celiac). They had the most amazing corn fritters that were unlike anything I've ever had before. Light, crisp on the outside, packed with fresh corn on the inside, and served with a killer dip. I couldn't get enough of 'em.
They've been on my mind since then and I've always wanted to try making them, but every time I had fresh corn it would end up on the grill as whole cobs. Finally, I set out to make them and you should be thrilled I did because these are JUST LIKE what I remember them to be. I decided to make up a Mexican style corn dip (minus the corn because it's already in the fritters) and this is now one of my new favorite apps.
What are corn fritters?
In general, vegetable fritters are made with loads of whatever veggie you're using (in this case corn) and a little bit of batter to hold them together. Sometimes they're pan fried (like a pancake) and other times they're deep fried. Some people actually serve them with syrup or honey, but I prefer a slightly spicy dip that reminds me of Mexican street corn. They're quick, easy, and a great way to use up an abundance of veggies!
Here's what you'll need
- Fresh corn - I prefer to use fresh corn because it adds an entirely different texture than canned corn would.
- Kim's gluten free all purpose flour blend - a store bought blend may be substituted, but has not been tested.
- Milk - you can use dairy-free milk if needed.
- Egg - the egg holds the batter together.
How to deep fry fritters
- Step 1: Cut the corn kernels off the cobs and place in a large bowl.
- Step 2: Add the rest of the fritter ingredients and stir until well combined.
- Step 3: Use a small scoop to drop fritters into hot oil. Fry until golden brown, turning as needed to cook all sides.
- Step 4: Remove to a wire rack to cool slightly before serving. Serve warm or at room temperature with dip.
Or pan fry!
- Step 1: Heat butter in a skillet over medium heat. Add scoops of batter and spread out into flat rounds.
- Step 2: Flip and cook on the other side until golden brown. Remove from the heat and serve.
Make street corn dip
- Step 1: Add all dip ingredients into a small bowl.
- Step 2: Whisk until smooth.
Prefer to watch?
Corn fritters FAQs
Place them on a wire rack immediately upon removing from the hot oil/butter.
Yes! The batter can be made 24 hours in advance and refrigerated. The fritters can be made in advance and stored in the fridge or the freezer. To reheat, either place in a toaster oven or air fryer until hot and crispy.
You can, but you need to make sure the corn is very well drained. That will help the batter hold together.
More gluten free appetizer ideas
- Easy cheesy pizza dip with cream cheese
- Gluten free veggie pizza
- Gluten free ham and cheese crescent rolls
- Tomato crostini
- Chillled asparagus with dip
- Gluten free blue cheese bites
- Gluten free sausage balls
For a fun and flavorful snack or appetizer experience, try these Gluten Free Corn Fritters. The "pop" of the corn kernels in a light and airy fritter batter is like nothing else!
Gluten Free Corn Fritters
Equipment
Ingredients
Fritters
- 1 cup (140g) Kim's gluten free all purpose flour blend (a store bought blend may be substituted, but hasn't been tested)
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 tablespoon granulated sugar
- 1 large egg, lightly beaten
- ¾ cup (180ml) milk
- 1 tablespoon butter, melted
- 12 ounces (340g) corn kernels cut off the cob (roughly 3-4 ears)
- vegetable oil for frying
Mexican street corn dip
- ½ cup (120g) mayonnaise
- ½ cup (120g) sour cream
- ¼ cup (30g) cotija cheese (or grated parmesan--I always use this as I never have cotija on hand)
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- juice of one lime
Instructions
- Whisk together the flour, baking powder, salt, and sugar in a medium bowl: set aside.
- In another medium bowl, beat together the milk, egg, and melted butter.
- Add the corn kernels to a large bowl and pour the wet ingredients over to cover. Mix well. Add the dry ingredients and stir until a thick batter forms.
- Cover and let sit for 30 minutes. Meanwhile, heat oil in a large Dutch oven to 360° F.
- When oil is hot, use a small scoop to scoop fritter batter and carefully drop it into hot oil. Fry fritters for 2-3 minutes or until golden brown (tossing gently in oil with a spider or strainer to make sure all sides are evenly fried). Do this in 2-3 batches so as not to overcrowd the frying vessel. It's normal for the temperature to drop a little when the fritters first go into the oil, so maintain a 350°F temp by adjusting the heat as necessary.
- Remove from the hot oil and place on wire rack set over a baking sheet to drain. Serve warm or at room temperature with street corn dip.
Make Mexican street corn dip
- Mix all ingredients in a small bowl with a whisk to combine fully. Dip can be made 3-4 days in advance and stored in an airtight container in the refrigerator.
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