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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. Monash lists it as low FODMAP in 100g serves, but they don't currently specify an upper limit.
  • Monash also currently lists buckwheat flour as low FODMAP in 100g serves, but they don't specify an upper limit. 
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