How to Make Crispy Corn Fritters Without Gluten!

flour

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

Whole wheat flour adds fiber and nutrients.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories while maintaining moisture.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: aquafaba

Flaxseed meal serves as a binding agent for vegan options.

cooking oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier but vegetable oil is cheaper.

Cut the kernels off 4 ears of corn and place them in a large bowl.

Use the back of a knife to scrape the corn cob for extra corn juices.

In a measuring cup, combine 3/4 cup milk and 1 egg, and whisk together.

Add 1 tablespoon melted butter to the milk and egg mixture and whisk again.

In a separate bowl, mix 1 cup gluten-free flour, 2 tablespoons sugar, 1 teaspoon baking powder, and 1/2 teaspoon salt.

Pour the wet ingredients into the dry ingredients and mix until a semi-thick batter forms.

Cover the batter and let it sit for 30 minutes to thicken.

In a bowl, combine 1/2 cup mayonnaise, 1/2 cup sour cream, 1/4 cup grated Parmesan cheese, 1 teaspoon chili powder, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon chopped parsley.

Squeeze the juice of 1 lime into the dip mixture and mix well.

Heat oil to 360°F for deep frying and use a cookie scoop to drop fritters into the oil, frying for 2 to 3 minutes until golden brown.

Use a spider tool to move the fritters around in the oil for even cooking.

Drain the fritters on a wire rack set over a baking sheet to keep them crispy.

For shallow pan frying, melt about 2 tablespoons of butter in a cast iron skillet over medium heat.

Drop spoonfuls of batter into the skillet and flatten them into pancake form.

Cook on one side until golden brown, then flip and cook the other side until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens