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An aerial image of a bright blue ceramic plate topped with gluten free corn fritters. The plate sits on a white marble table with a water glass to the top left of the plate.

Gluten free corn fritters

Xanthan gum free, nut free
Makes 4 large or 5 medium fritters
5 from 1 vote
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Prep Time 5 minutes
Cook Time 10 minutes
Course Breads, Side Dish, Snack
Cuisine Food Intolerance Friendly
Servings 5 fritters

Ingredients
  

  • 1 X 400g can corn kernels, drained and rinsed (around 250g once drained)
  • 1/2 bunch (50g) spring onion greens, chopped
  • 80-100g buckwheat flour or cassava flour (see notes)
  • 1/2 - 3/4 tsp fine salt, according to your tastes
  • freshly cracked pepper, to your tastes
  • 2 extra large eggs (45-55g per egg, weighed out of shell)
  • Oil, for cooking the fritters

Instructions
 

  • Combine all the ingredients in a medium mixing bowl and stir until a batter forms.
  • Thoroughly preheat a pan on a medium heat. Once warmed, add the oil and heat until shimmering.
  • Spoon around 1/4 or 1/5th of the batter in to form the first fritter. Cook for a minute or two before flipping. Press down on the fritter to flatten it to your desired thickness. Cook each fritter for 3-5 minutes or until cooked through and golden brown.
  • Repeat with the remaining batter and fritters. Store leftovers in an airtight container. The fritters also freeze really well.

Notes

  • Cassava flour is a grain free, nut free flour. Whole cassava has a FODMAP threshold of 75g. If you don't need these fritters to be low FODMAP, cassava flour works really well and tastes great. If you do need them to be low FODMAP, I recommend using the buckwheat flour option. 
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