Gluten-Free Corn Fritters

Ingredients

• 2 cups fresh or frozen corn kernels (thawed if frozen) 2 cups fresh or frozen corn kernels (thawed if frozen)
• 0.5 cup gluten-free all-purpose flour blend 0.5 cup gluten-free all-purpose flour blend
• 1 tsp baking powder (certified gluten-free) 1 tsp baking powder (certified gluten-free)
• 0.25 tsp salt 0.25 tsp salt
• 0.125 tsp black pepper 0.125 tsp black pepper
• 1 large egg, lightly beaten 1 large egg, lightly beaten
• 0.25 cup milk (dairy or non-dairy, unsweetened) 0.25 cup milk (dairy or non-dairy, unsweetened)
• 2 tbsp fresh chives or green onions, finely chopped (optional) 2 tbsp fresh chives or green onions, finely chopped (optional)
• 4-6 tbsp vegetable oil or other high-heat oil, for frying 4-6 tbsp vegetable oil or other high-heat oil, for frying

Instructions

1. 1

   In a medium bowl, combine the corn kernels, gluten-free all-purpose flour blend, certified gluten-free baking powder, salt, and black pepper. Stir these dry ingredients together until well incorporated, ensuring no clumps of flour remain.

2. 2

   In a separate small bowl, whisk together the lightly beaten egg and milk until smooth. Pour this wet mixture into the bowl with the dry ingredients and corn. Add the optional chopped chives or green onions, if using, and gently fold everything together until just combined; do not overmix, as this can result in tough fritters.

3. 3

   Heat the vegetable oil in a large skillet or frying pan over medium-high heat until it shimmers, which should take about 3-5 minutes. You can test the oil's temperature by dropping a tiny bit of batter into it; if it sizzles immediately, the oil is ready.

4. 4

   Carefully drop spoonfuls of the corn batter into the hot oil, using about 2 tablespoons per fritter, and flatten them slightly with the back of the spoon. Fry the fritters in batches for about 3-4 minutes per side, or until they are a deep golden brown and cooked through, ensuring not to overcrowd the pan.

5. 5

   Using a slotted spoon or spatula, remove the cooked corn fritters from the skillet and place them on a plate lined with paper towels to drain any excess oil. Allow them to cool for a minute or two before serving hot, as they are best enjoyed fresh from the pan.

Nutrition (per serving)

Tips & Notes

• Baking powder loses potency after 6 months; test it by dropping a teaspoon into hot water — it should bubble vigorously.
• Warm milk (not hot) is key for yeast-based recipes — aim for 105–115°F to activate yeast without killing it.
• Caramelize onions over medium-low heat for 30–45 minutes for a sweet depth; rush at high heat and they'll be bitter.