Corn fritters made with coconut flour and rice flour instead of wheat. The batter is two eggs, water, cayenne pepper, ground cumin, and a pinch of salt mixed with the flours, then fresh corn kernels, diced red capsicum, and spring onion folded in. Fried in coconut oil until crispy on both sides. They are small and crunchy. The coconut flour gives them a slight sweetness that works with the corn, and the cayenne and cumin give them a warm heat you notice after the first bite. Eat them hot from the pan. I keep making these every Sunday when corn is in season.
They are small and crunchy. The coconut flour gives them a slight sweetness that works with the corn, and the cayenne and cumin give them a warm heat you notice after the first bite. Eat them hot from the pan.
Tips for Making Crispy Corn Fritters
Do not make the batter too wet
A quarter cup of water with two eggs is enough liquid. The batter should be thick, not pourable. Thick batter makes crispy fritters. Thin batter makes flat pancakes.
If the batter looks too wet after adding the corn and vegetables, add another tablespoon of coconut flour.
Fry in coconut oil at medium heat
Coconut oil has a high smoke point and gives the fritters a clean, slightly sweet flavour.
Drop spoonfuls of batter into the hot oil and press them flat with the back of the spoon. Fry until golden on each side, about two to three minutes.
Crispy Corn Fritters with Coconut Flour
Total Time: 30 minutes
Yield: Serves 4
Diet: Gluten-Free, Omnivore, Vegetarian
Description
Sweet corn fritters made with coconut flour for a gluten-free twist. Serve with avocado and Manchego, or go dairy-free with macadamias!
Ingredients
Units
- 0.125 cups (30 ml) coconut flour
- 0.125 cups (30 ml) white rice flour
- 0.5 tsp gluten-free baking powder
- 0.5 tsp cayenne pepper
- 0.5 tsp ground cumin seeds
- pinch salt
- 0.25 cups (60 ml) water
- 2 eggs
- 1 ear corn, kernels only
- 0.25 cups (60 ml) red capsicum, diced
- 1 sprig spring (green) onions, disced finley
- coconut oil for frying
- 0.5 cups (118 ml) avocado, cut into wedges
- 1 branch truss tomatoes, cooked under the grill for 5 minutes
- a few coriander leaves
- grated cheese or macadamia nuts
Instructions
- Sift flours and spices into a medium bowl.
- In a separate bowl, whisk together water and eggs until well combined.
- Pour the egg mixture into the flour bowl and mix well. Add corn, chopped capsicum, and spring onions. Mix well.
- Heat about 2 tablespoons of coconut oil in a large skillet over medium heat (approximately 300°F/150°C).
- Using a ¼ cup spring-loaded ice cream scoop or spoon, ladle the batter into the hot oil, flattening out into rounds.
- Cook for 2-3 minutes on each side. Flip carefully and cook for another 2-3 minutes, or until browned.
- Serve hot (or cold) with roasted tomatoes, avocado wedges, coriander leaves, and a little grated cheese or macadamia nuts.
- Store leftover fritters in an airtight container in the fridge for up to 2 days.
Notes
- For extra crispy fritters, ensure the batter isn’t too wet; add more coconut flour if needed.
- Feel free to experiment with other vegetables like zucchini or bell peppers in place of the red capsicum.
- Reheat leftover fritters in a dry skillet over medium heat for optimal texture restoration.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Category: Side Dish
Method: Pan-Frying
Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 250
- Sugar: 5
- Sodium: 200
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Carbohydrates: 25
- Fiber: 3
- Protein: 7
- Cholesterol: 100
Frequently Asked Questions
Are these gluten-free?
Yes. Coconut flour and rice flour are both gluten-free. Check that your baking powder is gluten-free as well if you have celiac disease.
Can I use frozen corn?
Yes. Thaw and drain it well first. Fresh corn has better texture and sweetness, but frozen works when corn is out of season.
Can I bake these instead?
You can, but the edges will not be as crispy. Drop spoonfuls onto a parchment-lined baking sheet and bake at 400°F (204°C) for about fifteen minutes, flipping halfway.
If You Liked This Recipe, You’ll Love These
- Corn on the Cob with Coconut Sauce
- Indian Corn and Coconut Salad
- Smoky Coconut Corn Chowder
- Sweet Corn and Coconut Milk Ice Cream
The post Crispy Corn Fritters with Coconut Flour appeared first on Honest Cooking and Travel.
