Crisp on the outside and irresistibly light & fluffy on the inside! Just 6 ingredients and super easy to make, this savory goodness satisfies that craving for something warm and bready.
New! I’ve added a cooking video to this page so you can see how simple it is to make these Gluten-Free Corn Fritters.
If you’re new to this website, at the bottom of every recipe page is a printable recipe with exact measurements and directions.
Enjoy!
Update April 2020: We have been making this a lot since staying at home and so have you! In fact, you all have gone crazy for them in recent weeks!
And I understand why!
They are the best comfort food!
Savory, warm and bready and soooo quick and easy to make!
Plus they are made with ingredients you probably already have in your kitchen!
Happy you’re loving them too!
Original post…
If you follow my Instagram stories, you know my son LOVES these savory corn fritters.
We’ve been making them for yearrrrs and lately he eats them often as an after school “snack” (can you say teen boy appetite?).
If he’s home, he’ll make them but often I’ll make them and he’ll eat in the car on the way to an after school commitment.
He loves them so much because they are crisp on the outside, irresistibly light, moist and airy on the inside.
And… they are warm, bready are melt-in-your-mouth yummy!
Total comfort food and so satisfying!
They are just like freshly made bread but with only 6 ingredients and super quick and easy to make.
All you need is:
gluten-free flour (we use GFJules – affiliate link)
fresh or frozen corn (we almost always use frozen)
1 egg
milk
green onions
baking powder
salt and pepper.
As an aside, you may have noticed that we are affiliate for GFJules. To learn more about why we love GFJules flour and why we have used it for 10 years, click here.
Bonus: at the bottom of that post is a one-time use affiliate Discount Code.
And importantly, purchasing through an affiliate link does not change your cost at all. It generates a small percentage of the sale for me, and purchasing through an affiliate link helps me fund this website and all the recipes I share, so thank you!
Back to the gluten-free corn fritters.…
They are delicious all year round and we normally make them with frozen corn but they are particularly yummy with fresh corn off the cob!
And they are come together quickly! 20 minutes beginning to end.
All you do is mix all the ingredients in one bowl!
I do however, find it best to mix flour and baking powder.
Then add the egg and milk.
Then add the corn, scallions, salt and pepper.
This order of allows for the best flavor.
Then pan fry them in a large saute pan with a little olive oil until golden on both sides!
When we removed them from the pan, I usually like to put them on a paper-towel lined plate just to absorb any extra oil.
But since being home, my son has liked placing them on a baking rack… he thinks they are even crispier that way!
These savory gluten-free corn fritter will satisfy your craving for something warm and bready. Crisp the outside and irresistible light, moist & airy inside. Just like fresh bread, but so much easier and quicker to make, they are melt-in-your mouth yummy! Recipe adapted from Cooking Light. Recipe doubles well.
Prep Time10 minutesmins
Cook Time10 minutesmins
Total Time20 minutesmins
Course: Sides, Snacks
Cuisine: Gluten-Free, Vegetarian
Keyword: easy gluten-free side dish or appetizer, gluten-free corn fritters, gluten-free fritters
Servings: 5-6 fritters
Author: Healthy Gluten-free Family
Ingredients
1/2cupAll Purpose Gluten- Free Flour with xanthum gumwe use GF Jules -- affiliate link
1teaspoonbaking powder
1/3cupfat free milk
1eggbeaten
1 1/2cupfresh or frozen corn kernelsthawed or canned corn, drained and rinsed
1/3cupfinely chopped green onionsor more to taste, lately we’ve using 1/2 cup and loving it!
Heat olive oil in a large non stick skillet.. Drop batter in spoonfuls onto hot oil to make 5-6 fritters.
Cook approximately 3 minutes, flip and slightly flatten fritters with the back of the spatula. Cook another 5 minutes until golden on both sides. (you may need to re-flip and cook a minute or two to make the first side more golden)
We tried these corn fritters a couple of weeks ago and they are our new favorite go-to side dish! They complement any kind of protein and veg and are a win for our celiac daughter! Thank you! YUM
Great questions! I don’t think almond flour would work because it would significantly change the texture of the fritters because it is so much denser. I like the idea of adding some zucchini but would be careful about adding too much as it will get too moist and change the texture as well.
Hi! Great question! I’ve never tried it…. as it’s only one egg, I think it might work but I wouldn’t know which type of egg replacer to recommend with this one… it you try it, please let me know!
I just tried these today for the first time and they came out great! They are the perfect snack and only take a few ingredients that you probably already have at home! 10/10 recommend!
My two boys (and husband) love these. Depending on what’s in the house, I mix it up by adding various combos of feta, garden peas, garlic granules and cheddar. Such a forgiving, versatile recipe. Thanks!
These were absolutely amazing. We did not have green onion, and I can see how that would make them more delicious. I plan on making them again soon. Thank you so much for sharing.
Finally made these and they are incredible! I added half a chopped Serrano pepper and it was the perfect amount of heat. So yummy. Also went with the 1/2 cup of chopped green onion since I love it. Thank you for the recipe!
Thank you! It is a favorite! I love the GF Jules cornbread mix but I have never made these with it… These are super savory and while the cornbread has a slightly sweeter taste… plus not sure if the texture would be the same. Let me know if you try.
I’ve been meaning to try this recipe for months.
I finally did it today!
Total success ???
As promised, easy and quick to realise.
Few ingredients needed.
Tasty and enough even if hungry ?
Everyone love it ? and ateay asking to do it again ??
I will probably add next time some specific spices, to be defined ?
OMG! These were really and truly SO amazing! Quick, easy and such a perfect side with so many things! We had it as a side with pull pork and cole slaw salad and my entire family loved. I didn’t read the directions thoroughly and threw in the frozen corn (instead of letting it thaw), no problem. I also doubled the recipe and everything doubled fine too! Next time I might put a little cayenne pepper in (1/8 tsp) to add some zing!
Had my eye on these for such a long time and when I finally made them they were so delicious!! Such a simple recipe with the easiest ingredients but such a yummy snack or little meal!
Also, totally for adding the extra green onions. Definitely going to be in the regular rotation from now on 🙂
Hello, these look great! My GF flour doesn’t have xanthan gum in it – how much should I add to the recipe? I googled and it says 1/2 teaspoon xanthan gum to 1 cup GF flour so I’m assuming 1/4 teaspoon but just wanted to ask! Thanks for sharing!
Fantastic recipe! Thank you so much. Mine turned out just like your pictures and my picky, celiac husband loved them. It will definitely be repeated at our house!
I made these today using GF Cassava flour and (dairy free) almond milk- they were delicious. I also served with a dipping sauce of Avocado oil mayo, lime juice, cayenne, salt & pepper. The only change Id make is adding 1/2 teaspoon of salt (vs 1/4) to the fritter mixture and id make a double batch. SO good!
Great question! I wouldn’t use the vanilla milk because these fritters are savory and it wouldn’t taste great. And I don’t think water would work… sorry!
Are there any other vegetables that you have tried with this recipe? I haven’t tried this recipe yet, but plan to, looks delish, but was hoping to use another veggie other than corn. Thanks!
I made this recipe last night using vegan alternatives and it came out great – very tasty! I used 3 tablespoons of Just Egg to substitute the 1 egg and a 1:1 measurement of Chobani plain oat milk. I didn’t have green onions but to keep up appearances, I used just a little of some frozen, julienned green beans and the recipe still worked out really well. Thank you!
Have you experimented with if these can be baked instead of fried?
They look delicious, and I am excited to try the recipe, and it would be awesome to bake them!
I haven’t! Not sure they would be as crispy but they would still taste great! If you try it, maybe spray or brush them with a bit of olive oil first to get the golden look and feel.
So I made these yesterday, put plenty of scallions in them, and added garlic powder and a little paprika. I used Bob’s Red Mill 1 to 1 flour, and I used almond milk as a nondairy option.
Baked at 400 F, for about 18 minutes, then too them out and put them in a pan with a little olive oil.
I’d definitely make them again, but I may try brushing them with the oil first as you suggest – just trying to minimize the oil and frying. But some is definitely needed for flavor!
Great, easy recipe. Thanks for sharing! I would make it again.
Had some leftovers, and reheated them in the pan, the flavor melds together and comes out even more the next day.
I made these corn fritters today for this first time! I didn’t have green onion so I chopped some scallions and a bit of minced garlic and popped them in the air fryer 370 degrees for 10 minutes (flipped them 1/2 through).
So yummy! I love your recipes!
So glad I found your site and this recipe! I haven’t had corn fritters in years (since going gluten free), made these yesterday using GF Jules flour, and they were absolutely INCREDIBLE!!!!! Thank you so much!!!
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...
Either way, they are crispy, savory and delish!
Great
We tried these corn fritters a couple of weeks ago and they are our new favorite go-to side dish! They complement any kind of protein and veg and are a win for our celiac daughter! Thank you! YUM
Thanks Doris! So happy your daughter loves them as much as my son! Thanks for sharing! 🙂
Do you think I can add zucchini to this recipe and replace flour with almond flour? Thanks
Great questions! I don’t think almond flour would work because it would significantly change the texture of the fritters because it is so much denser. I like the idea of adding some zucchini but would be careful about adding too much as it will get too moist and change the texture as well.
These are absolutely delicious! Easy to make and honestly so beyond good! Can’t wait to make again!
Yay! So happy you love them as much as we do!
Do you think I’d be able to make these with egg replacer? I can’t eat eggs but would love to try them!
Hi! Great question! I’ve never tried it…. as it’s only one egg, I think it might work but I wouldn’t know which type of egg replacer to recommend with this one… it you try it, please let me know!
Hi! My grandmother used to make corn fritters, so I love this! Just wondering, have you ever tried baking these instead of frying?
I haven’t! I’m sure it would work but you might not get the crispy edges…. lmk if you try them.
I think I might try this today with bunless burgers. Oh, that quarantine cooking life.
Enjoy!
I just tried these today for the first time and they came out great! They are the perfect snack and only take a few ingredients that you probably already have at home! 10/10 recommend!
Yay! Happy you loved them! Thanks for sharing!
These are delicious, Karen! I love the flavor! I even dipped them into Peach Salsa on the side. YUM!
Thanks Debbie! So happy you loved them! Peach Salsa sounds yummy!
Just made these and they turned out amazing! I went light on the oil and they still came out crispy and fluffy they were awesome!
Yay! So happy you loved them! Thanks!
My two boys (and husband) love these. Depending on what’s in the house, I mix it up by adding various combos of feta, garden peas, garlic granules and cheddar. Such a forgiving, versatile recipe. Thanks!
Happy you love them! And love your add-ins! Thanks for sharing!
These were absolutely amazing. We did not have green onion, and I can see how that would make them more delicious. I plan on making them again soon. Thank you so much for sharing.
Thank you! And yes, we love the green onion in them… they add a great flavor!
Finally made these and they are incredible! I added half a chopped Serrano pepper and it was the perfect amount of heat. So yummy. Also went with the 1/2 cup of chopped green onion since I love it. Thank you for the recipe!
Yay! So happy you love them! Love the addition of Serrano! Bet is tasted amazing! Thanks for sharing!
This recipe looks amazing! I just bought some gfJules Gluten Free Cornbread Mix…have you ever made these with that?
Thank you! It is a favorite! I love the GF Jules cornbread mix but I have never made these with it… These are super savory and while the cornbread has a slightly sweeter taste… plus not sure if the texture would be the same. Let me know if you try.
I’ve been meaning to try this recipe for months.
I finally did it today!
Total success ???
As promised, easy and quick to realise.
Few ingredients needed.
Tasty and enough even if hungry ?
Everyone love it ? and ateay asking to do it again ??
I will probably add next time some specific spices, to be defined ?
Yay! I’m happy you finally made it too! And glad everyone loved it!
OMG! These were really and truly SO amazing! Quick, easy and such a perfect side with so many things! We had it as a side with pull pork and cole slaw salad and my entire family loved. I didn’t read the directions thoroughly and threw in the frozen corn (instead of letting it thaw), no problem. I also doubled the recipe and everything doubled fine too! Next time I might put a little cayenne pepper in (1/8 tsp) to add some zing!
Thanks Lisa! Happy you loved them!
Delicious and a perfect compliment to taco night. An easy recipe to follow and recreate.
Thank you!
Had my eye on these for such a long time and when I finally made them they were so delicious!! Such a simple recipe with the easiest ingredients but such a yummy snack or little meal!
Also, totally for adding the extra green onions. Definitely going to be in the regular rotation from now on 🙂
Hello, these look great! My GF flour doesn’t have xanthan gum in it – how much should I add to the recipe? I googled and it says 1/2 teaspoon xanthan gum to 1 cup GF flour so I’m assuming 1/4 teaspoon but just wanted to ask! Thanks for sharing!
Hi! Great question! I have to google it too and would was going to say 1/4 teaspoon as well! Let me know if you make them!
Just made them and 1/4 tsp worked well! So yummy!! Thank you!
Great! Thank you!
Fantastic recipe! Thank you so much. Mine turned out just like your pictures and my picky, celiac husband loved them. It will definitely be repeated at our house!
Aw, this makes me so happy! Thank you!
I just made these for the gluten free kids at Camp Ozark! I added 1/4 teaspoon of parsley flakes and they taste AMAZING!!
This makes me so happy! Happy you loved them! Thanks for sharing!
I made these today using GF Cassava flour and (dairy free) almond milk- they were delicious. I also served with a dipping sauce of Avocado oil mayo, lime juice, cayenne, salt & pepper. The only change Id make is adding 1/2 teaspoon of salt (vs 1/4) to the fritter mixture and id make a double batch. SO good!
So happy to hear they worked well with cassava flour! And that dipping sauce sounds delish! Thanks for sharing!
I made these again using frozen corn and I def recommend using fresh instead. Will continue to make, the texture, consistency & flavor is delicious.
We make them all year round so frozen is often what’s available but they definitely taste special with fresh corn!
I only have cashew vanilla milk in the house. Do you think water would work in stead of milk? Thx!
Great question! I wouldn’t use the vanilla milk because these fritters are savory and it wouldn’t taste great. And I don’t think water would work… sorry!
Are there any other vegetables that you have tried with this recipe? I haven’t tried this recipe yet, but plan to, looks delish, but was hoping to use another veggie other than corn. Thanks!
Great question! I haven’t only because my son loves them as is but I should! I will let you know if I try anything!
Love these! Best corn fritters ever!
Thank you so much! Happy you love them too!
Oh good heavens! Finally made these with leftover corn that wasn’t getting eaten. Holy cow are they delicious. Another amazing recipe. Thank you!
Thank you! So happy you love them!
My 14 year old daughter and her friend made these. They were so easy to make and came out as beautiful as the pictures. And the were delicious.
Love that your daughter and friends made them! Happy you loved them! Thank you!
I made this recipe last night using vegan alternatives and it came out great – very tasty! I used 3 tablespoons of Just Egg to substitute the 1 egg and a 1:1 measurement of Chobani plain oat milk. I didn’t have green onions but to keep up appearances, I used just a little of some frozen, julienned green beans and the recipe still worked out really well. Thank you!
Have you trued cooking them in an air fryer? If so, what temp and for how long?
Great question! I haven’t… please let me know if you try it!
Have you experimented with if these can be baked instead of fried?
They look delicious, and I am excited to try the recipe, and it would be awesome to bake them!
I haven’t! Not sure they would be as crispy but they would still taste great! If you try it, maybe spray or brush them with a bit of olive oil first to get the golden look and feel.
So I made these yesterday, put plenty of scallions in them, and added garlic powder and a little paprika. I used Bob’s Red Mill 1 to 1 flour, and I used almond milk as a nondairy option.
Baked at 400 F, for about 18 minutes, then too them out and put them in a pan with a little olive oil.
I’d definitely make them again, but I may try brushing them with the oil first as you suggest – just trying to minimize the oil and frying. But some is definitely needed for flavor!
Great, easy recipe. Thanks for sharing! I would make it again.
Had some leftovers, and reheated them in the pan, the flavor melds together and comes out even more the next day.
I made these corn fritters today for this first time! I didn’t have green onion so I chopped some scallions and a bit of minced garlic and popped them in the air fryer 370 degrees for 10 minutes (flipped them 1/2 through).
So yummy! I love your recipes!
Happy you loved them! Green onions are scallions by another name so it worked perfectly! And can never go wrong with garlic 🙂
my son cannot have eggs. I am new to GF cooking. What shall I substitute for the egg?
Thanks!
Hi. I have never made these without eggs but there is only one egg, any liquid egg substitute you normally use should be fine!
So glad I found your site and this recipe! I haven’t had corn fritters in years (since going gluten free), made these yesterday using GF Jules flour, and they were absolutely INCREDIBLE!!!!! Thank you so much!!!
Thank you! So happy you enjoyed them!
I cooked these for breakfast this morning topping off with bacon, runny egg and tomato chutney. My wife and I loved them!..
Sounds perfect! Happy you love them!
Hi
Can you freeze these after they’ve been cooked?
Great question! I haven’t done it but they should freeze well for a few months.
Just came across this recipe and am excited to make! Do you know if using whole milk would work?
Yes, whole milk works! Let me know if you make them.
Would these freeze well?
I haven’t frozen them but I think they would freeze well!
These are fabulous! I made them just as written, using fresh off the cob corn.
Thank you for the great recipe.