These Gluten Free Corn Fritters are one of my absolute favourite ways to eat corn. This is a recipe that my Mom used to make for my Dad, and is now one that I make all summer long. There is very little flour in this recipe and instead whipped egg whites are used to bind the fritters together and create a very light and airy texture. These delicious corn fritters are Dairy Free and Gluten Free.
This corn fritter recipe holds a very special place in my heart. It’s my Dad’s absolute favorite breakfast that my Mom used to make for him when I was a kid. I remember coming downstairs on a Sunday morning to the smell of fritters cooking in a pan on the stove and my Dad excitedly waiting to get first dibs. To be honest I don’t know where my Mom got the recipe, whether it was in a magazine, cookbook or something she made up, but for the past 15 years I have been using the hand scribbled recipe that she wrote out in her blue binder filled with recipes. My Mom would make these most often in summer when corn was in abundance, but she would also make them for special occasions in fall and winter with a stash of frozen corn she would always have stashed in the freezer.
WHY YOU WILL LOVE THESE CORN FRITTERS
- Unlike other corn fritter recipes that consist of a thick flour heavy batter, these corn fritters are super light and airy thanks to whipped egg whites which help to bind them together (and only 1 tbsp flour).
- These gluten free corn fritters are a great way to showcase fresh summer corn!
- They are a quick breakfast that you can make in less than 15 minutes start to finish, perfect for those mornings when you don’t want to spend too much time cooking.
- These corn fritters are a fun alternative to pancakes
- I love serving them for breakfast but they would also be delicious as a light appetizer with a dollop of sour cream on top and a sprinkle of chopped jalapenos or bacon.
- While I love making them with fresh corn cut from the cob during the summer, they are also delicious with corn from a can (I won’t judge!)
WHAT TO SERVE WITH THESE GLUTEN FREE CORN FRITTERS?
I like topping these crispy corn fritters with a bit of butter, that melts and runs all over the fritters plus some fresh cracked black pepper and salt. You can alternatively sprinkle overtop chopped chives or scallions, or a dollop of sour cream. Some people like to serve corn fritters with maple syrup overtop, but I have to admit that’s really not a flavour combination that I like. Alongside the corn fritters you can serve them with crispy bacon or sausage, or serve a poached egg overtop. They are the perfect addition to any breakfast spread.
WHAT YOU NEED TO MAKE THESE GLUTEN FREE CORN FRITTERS?
All you need is a handful of simple ingredients to make these delicious corn fritters.
- Corn: you need 3 cups of corn for this recipe. As an approximate guide, 1 cobb of corn is about 3/4 cup to 1 cup of corn.
- Eggs: for this recipe you need to separate an egg + 1 egg white.
- Gluten Free Flour: There is such a small amount of flour in this recipe that you can use gluten free flour, arrow root powder or all purpose flour.
- Salt and Pepper
- Avocado Oil
WHAT TYPE OF CORN SHOULD I USE
In my opinion fresh is best, which is why I make these corn fritters so often during the summer. If you aren’t able to find fresh corn on the cob, frozen corn or canned corn also work. During the summer months when corn is in abundance, I like to cut a lot off of the cob and freeze it in 3-4 cup portions in ziploc bags. It’s great to be able to pull it out and add to recipes all winter long.
HOW TO MAKE CORN FRITTERS
These corn fritters are incredibly easy to make and only require a few simple steps.
- In a bowl combine the corn, flour, salt, pepper and egg yolk and stir them together to ensure everything is well mixed.
- In a tall bowl add the two egg whites. Using an electric hand mixer, beat the egg whites for approximately 3 minutes until they form stiff peaks. If you remove the beaters from the bowl the whites should hold their shape.
- Add the egg whites to the corn mixture and using a spatula, very gently fold the whites into the corn. Be sure not to overmix.
- Heat the oil in a medium sized skillet, once hot add large spoonfuls of the corn mixture into the pan. Cook until golden in colour and then flip and cook on the other side.
HOW TO MODIFY THIS CORN FRITTER RECIPE
There are so many different things that you can add to this fritter recipe. To the batter before frying you can add any of the following:
- chopped scallions
- chopped jalapenos
- a pinch of chili powder or cayenne
- chopped bacon
- one teaspoon of lime zest
- chopped cilantro
TIPS FOR MAKING THE PERFECT GLUTEN FREE CORN FRITTERS
There are a few simple things you can do to make these corn fritters really shine.
- I recommend using an electric mixer rather than a whisk to get the egg whites very stiff. I find that when I use a whisk my wrist gets so sore that I end up stopping a bit too early.
- Don’t over stir the whites when you have added them into the bowl otherwise they will deflate and result in a liquidy batter.
- Make sure that the pan is nice and hot and the oil is glistening before adding in the corn fritter batter.
- Don’t make the fritters too large, I find they are best when they are approximately 3 inches in size.
- Leave the corn fritters to cook until a nice dark crust forms, don’t try and move them around or flip them too early.
WHAT IS THE DIFFERENCE BETWEEN STIFF AND DRY EGG WHITES?
Stiff peaks and dry peaks are terms commonly used when working with whipped egg whites. They refer to different stages in the process of beating egg whites, and they have distinct characteristics and uses in various recipes.
- Stiff Peaks: When egg whites are beaten to stiff peaks, they reach a stage where they hold their shape firmly and form peaks that stand upright without collapsing. At this stage, the egg whites are glossy and smooth in appearance. When you lift the beaters out of the egg whites, the peaks should hold their shape without any drooping or falling back into the mixture. Stiff peaks are commonly used in recipes where you want the egg whites to provide structure and stability to the final product.
- Dry Peaks: Dry peaks, on the other hand, refer to egg whites that are beaten past the stage of stiff peaks. At this point, the egg whites become overbeaten and start to look grainy or lumpy. The peaks that form when you lift the beaters or a spoon out of the egg whites are still firm, but they can be dry and crumbly, almost resembling dry cottage cheese.
CAN I MAKE THESE CORN FRITTERS IN AN AIR FRYER
No, unfortunately they will turn to a sloppy mush. The corn fritters need to be cooked in a hot pan which will create a golden crust and hold them together. If they are cooked in an airfryer unfortunately that golden crust isn’t created on the bottom so the fritters won’t form.
WHAT TYPE OF OIL SHOULD I USE TO COOK THE CORN FRITTERS?
When cooking these corn fritters, I recommend using an oil that has a high smoke point and is good for frying. I like to use Avocado oil because it has a very high smoke point and a mild, buttery flavor. It’s rich in monounsaturated fats and can be a good option for frying, although it can be more expensive than other oils. Other types of oil that you can use include Vegetable Oil, Canola Oil or Grapeseed Oil.
CAN I MAKE THESE CORN FRITTERS IN ADVANCE?
For the best results I recommend eating corn fritters right when they are done cooking in the pan. If you are cooking a big batch to feed a large group you can transfering cooked fritters to a sheet pan in the oven to stay warm until the remainder have been cooked on the stovetop. Unfortunately the egg whites lose their light and airy texture if they are left to sit too long, so I do not recommend making the batter and leaving it to sit more than 5-10 minutes before cooking.
CAN YOU FREEZE CORN FRITTERS?
You can freeze these corn fritters for up to three months. To freeze I recommend placing them in a single layer on a baking sheet, and then once frozen transferring them to an airtight container.
HOW TO REHEAT CORN FRITTERS
For the best results I recommend reheating corn fritters in a pan with a splash of oil until they are crispy and warmed through on both sides. Alternatively you can reheat the corn fritters in an air fryer for 4-5 minutes at 350 degrees Fahrenheit.
Here are a few more savoury breakfast recipes that you might enjoy:
- Summer Sheet Pan Frittata
- Ham & Chive Waffles
- Turkey, Spinach & Caramelized Onion Breakfast Sausage
- 4-Ingredient Moroccan Omelette
- Greek Frittata
- Mexican Eggs Benedict
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
- 3 cups corn
- 1 large egg separated plus 1 large egg white
- 1 tbsp gluten free flour (or arrowroot flour or all purpose flour)
- 1/4 tsp salt
- 1/4 tsp pepper
- 3 tbsp avocado oil
- In a bowl mix corn, egg yolk, flour, salt and pepper
- In another bowl whisk egg whites until stiff but not dry using a hand held mixer
- Fold egg whites into corn mixture
- Heat 2 tbsp oil in a large pan over medium high heat
- Drop spoonfuls of the batter into the oil ensuring there is minimum an inch of space between each
- Cook until golden on the bottom ( approx 1 -2 minutes) and then turn over using a spatula and cook until golden on the other side
- Serve immediately with a bit of butter, chopped scallions, salt and pepper on top