Corn Fritters – Vegan and Gluten Free
These healthy gluten-free corn fritters are so delicious and easy to make for quick lunch, brunch or dinner especially when fresh corn is easily available in the market. They taste so good dipped in herbed yogurt. They are gluten-free and vegan, vegetarian.
The weather in New Jersey is warm these days. For few days it kept raining and being so gloomy. I am also seeing lot more fresh produce at the farmer’s market. I am obsessed with all of it, the farmers market produce, the long sunny days etc. The savory fritters are inspired by ‘Makai na Bhajiya’ my mom used to make when I was living in India.
Corn fritters and rainy weather actually makes up any kind of bad mood. Last year, I made some zucchini fritters along with some other vegetables. This recipe is loosely adapted from it too. These are perfectly soft in the middle and so crispy on the outside. You just can’t have enough of these. I made them from gluten free flour from Bob’s Red Mill gluten free flour that has Garbanzo flour, potato starch, tapioca flour, sorghum flour and fava bean flour (red color packet).
These fritters have a lot of corn kernels in contrast to the flour. You get corn in every bite.
Ingredients 
frying them 
It’s a dump and mix recipe. I mix all the dry ingredients and then added the corn kernels. Make a batter with water and then fry them in shallow layer of oil.
The other ingredients that give these fritters deliciousness is scallion, lots of them. They impart such aromatic flavor.
Chopped Onions, add nice flavor too. Sometimes, I toss in some chopped spinach too.
Garam masala and green chilies, give them nice little kick. You can skip garam masala even though its in very small quantity.
Gluten Free flour mix or chickpea flour helps bind everything together. Other than GF flour, I have also added some cornmeal. Corn meal adds such nice texture and contrast. I love adding almond meal and sesame seeds also in my fritters.
Baking powder provides the much-needed lift.
Lots of herbs like cilantro gives it nice herby flavor. Basil and parsley would also go well.
You can dip them in yogurt sauce or chutneys. You can also make some chimichurri and add it on top to give it more herb forward flavor. If you want, you can also add some simple tossed salad of cukes and tomatoes, onions, arugula.
I used fresh corn, so I microwaved the corn with its husk for about 2 mins each cob.
Let it cool down, then with the help of knife, carefully remove the kernels. Best way to do this is to place the corn cob on a flat surface and with a safe sharp knife slice from top of corn cob to bottom. Repeat all around. It will remove all the kernels.
Corn Fritters
Ingredients
- 2 cup corn
- ¼ cup Scallions chopped both green and white parts
- ½ onion, chopped
- ¼ cup cilantro, chopped
- 2-3 green chilies, chopped 2 are good for less spicy
- 1 cup Gluten free flour
- ½ cup cornmeal
- ½ cup almond meal
- 1 ½ tsp baking powder
- ½ tsp garlic powder
- 1 tsp sesame seeds
- Salt to taste
- ½ tsp garam masala – optional
- ½ tsp turmeric powder
- Neutral Oil for shallow frying
Instructions
- Microwave whole corn with the husks for 2 mins for each corn.
- Remove corn kernels from the cob in a bowl with the help of a knife.
- Take the dry ingredients in a mixing bowl. Give it a light stir.
- Mix the corn kernels with the dry ingredients and give it a good stir. Add water ¼ – ½ cup of water. Mix well. Start with less water and add more if needed. The batter should not be too runny.
- Pre heat oil in a shallow frying pan on medium heat.
- Then drop about ¼ cup batter and fry these fritters in a thin layer of oil until golden and crisp on both sides.
- Cook over medium-low heat until golden, then flip and cook on the second side until cooked thoroughly.
- Remove them on absorbent paper to take off access oil from them.
- Serve them warm with yogurt sauce or any other sauce of your choice with some lemon slices to drizzle on top.
- Yogurt sauce – Take 1 cup plain yogurt, add salt, chilies or any other seasoning of your choice. Add freshly chopped mint and cilantro or dill. I also sprinkled some sumac on top.
Notes
- Gluten Free Flour mix is from Bob’s Red Mill.
- Chickpea flour can used in place of GF flour.
- Extra batter keeps well in the fridge to use latter.
