Doesn’t this corn fritter stack look so tempting!!
Corn fritters are something that I have made for my family for many years. And so many different versions of them. Scroll down to see what you can do with this simple recipe. 🙂Jump to Recipe
Corn fritter variations
The wonderful thing about having a simple base recipe is that you can add all sorts of other ingredients! You can ramp them up with bacon. I mean, who doesn’t love bacon! In the springtime when my fresh herbs are going bonkers, I add all sorts of combinations. One favourite, which I’m sure you’ll love, is fresh mint finely chopped and then add peas. Yum!
And guess what? If you need a Gluten Free version of corn fritters, it’s easy to make! It’s one of the most popular recipes in my Fresh and Gluten Free recipe book! Check it out, because it is one of 60 recipes that are easy to make and don’t have expensive ingredients. This one is loaded up with avocado and feta. Makes for the perfect lunch with friends. And they won’t even guess that they’re gluten free and vegetarian!
Corn Fritter recipe – print it out and share it around
This version is a favourite of mine. Smoked salmon from Huon Salmon Farm, which is always so tasty and healthy. I added some rocket from my garden, and a sprinkle of smoked paprika on the salmon. If you don’t like salmon, then fresh ham off the bone is wonderful, or some leftover roast chicken! See, it’s that easy to change it up to whatever you like.
- mixing bowl
- non-stick fry pan
- 2 corn cobs, kernels sliced off use a tin of corn kernels if not available
- 1 cup plain flour for GF use rice flour, cornflour or a specific GF flour mix
- 2 eggs
- 1/2 cup milk swap to almond or coconut milk if lactose intolerant
- 1 cup quinoa 1/2 cup uncooked – follow cook instructions on packet
- 1 spring onion white and green parts finely sliced
- Steam or microwave corn kernels for 3 minutes until just soft. Let cool completely. (you won't need to do with if using tinned corn.)
- In a large mixing bowl, make the batter by mixing the flour, milk and eggs until smooth.
- Add the spring onions, quinoa and corn kernels. Mix well and season with salt and pepper
- Heat a non-stick fry pan, and put about a teaspoon of olive oil in.
- Cook three fritters for 1 – 2min each side (don't crowd the pan). When cooked, put on a plate to keep warm while you finish the other ones. *you can let them cool completely and freeze them at this stage. I usually make them about a heaped soup spoon of mixture each.
When you’ve made these fritters, post a comment or a photo. I’d love to see what your version is!!! Your ideas could inspire others to make the same combination.
Oh and there’s just a note. I have used tinned creamed corn to make these, because some people don’t like it with all whole kernels. You might need to add just a little more flour to make up for the extra liquid in the creamed corn.