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Golden corn fritters stacked on a wooden board with a bowl of sour cream and lime wedges under warm light

Sweet Corn Fritters: Crispy, Easy and Gluten-Free

Pan-fried corn fritters made with cornmeal and almond flour, no wheat flour, ready in 40 minutes with crisp edges and a sweet center.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 617
Ingredients Method Notes

Ingredients
  

  • 2 cups fresh corn kernels about 300 g, from 3 ears, or frozen and thawed
  • 3/4 cup fine cornmeal (90 g)
  • 1/2 cup almond flour (50 g)
  • 1 tsp gluten-free baking powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 eggs large
  • 1/4 cup milk (60 ml); whole or unsweetened almond milk
  • 3 green onions thinly sliced
  • 1/2 cup shredded cheddar cheese (50 g); optional
  • 3 tbsp neutral oil (45 ml); for frying, plus more as needed

Method
 

  1. If using fresh corn, stand each ear upright in a bowl and slice the kernels off with a chef's knife, about 2 cups total. If using frozen corn, thaw completely and pat dry with a towel.
  2. In a large bowl, whisk the cornmeal, almond flour, baking powder, salt, and pepper.
  3. In a small bowl, whisk the eggs and milk. Pour into the dry ingredients and stir until just combined.
  4. Fold in the corn kernels, green onions, and cheddar cheese. Let the batter rest for 5 minutes so the cornmeal can absorb moisture.
  5. Heat 1 tbsp oil in a 12-inch nonstick skillet over medium heat.
  6. Scoop 1/4 cup batter per fritter into the skillet, cooking 4 at a time so they have room to crisp. Cook 3 to 4 minutes per side, until deep golden brown and the center no longer looks wet.
  7. Transfer cooked fritters to a paper towel-lined plate. Add another tbsp oil to the skillet and repeat with the remaining batter in 2 more batches, about 12 fritters total.
  8. Serve warm with toppings of your choice.

Notes

  • Pat thawed frozen corn bone dry, extra water is the top cause of soggy fritters.
  • Rest the batter 5 minutes before frying so it firms up enough to hold its shape.
  • Cook in batches of 4 in a 12-inch skillet, crowding drops the oil temp and steams the fritters instead of crisping them.
  • Check your baking powder label if strict gluten-free matters, some blends use wheat starch.