Corn Fritters made gluten-free and even crispier with rice flour. A perfect recipe not only for when fresh corn and herbs are plentiful in the summer months, but any time of the year!
These Corn Fritters were made and consumed sometime this summer, when fresh corn and homegrown herbs were plentiful but were never shared with you, until now. So sue me.
No, don’t sue me. I think you would find enough reasons in this recipe to forgive me. Corn Fritters are, first and foremost, always a crowd favorite. Fritters of all kinds generally have the reputation of being well-liked by people of all ages.
For that reason alone, posting fritters any time of the year should be welcomed and the norm. Fritters, even the corn type, should not just be a summer fling, but an anytime-appetizer or snack, or even a side dish.
In fact I’m convinced these corn fritters are perfect for Thanksgiving. They’re a quick-and-easy-to-make cute little appetizer that can double as a side to your turkey, aaand… they don’t require the use of an oven. Everybody knows that’s THE #1 issue on Thanksgiving. Oven space and time. I see a few nodding heads out there.
So, with that, I present to you the new star of your Thanksgiving table… Corn Fritters! Take a bow, Corn Fritters!
How To Make The Best Corn Fritters
- When possible, use fresh corn.
- If using frozen, thaw before using. If using canned, make sure to drain well.
- Grind some of the corn and use it as a binding agent, so there’s less of a need to use too much flour, which can contribute to gummy fritters. Gummy fritters are a big NO, NO!
- Use rice flour, instead of all-purpose flour, not just for a gluten-free option, but to create crispier fritters.
- Corn fritters, even in their plainest form, are always tasty, but adding cheese and a lot of herbs will make them sing, shine, and downright spectacular!
So, I’ve made many versions of Corn Fritters over the years, because you can’t just make corn fritters once in your life. It’s impossible! But truly, these are my best Corn Fritters to date, because I made sure I followed my own tips above.
Using fresh corn definitely makes a huge difference. There’s nothing like biting into these corn fritters with the crisp, fresh, plump, and juicy corn kernels ready to burst their sweet milk into your mouth.
Similarly with the herbs, use fresh only, and nowadays they’re available year-round. I grow a lot of herbs in the summer, including several varieties of basil.
This was my first time using lemon basil in a fritter recipe, and it was exceptional! You may be able to find it in some specialty stores. If not, substitutions like lemon thyme or even sage (which will go well with that Thanksgiving turkey) would work. Any herb is better than none!
- 4 cups corn kernels (fresh if possible. If not, use frozen that's been thawed or canned that's been well-drained)
- 2 large eggs
- 3 cloves garlic, minced
- 1 teaspoon salt (use less for canned corn if it's salted)
- ½ teaspoon pepper
- ¼ cup chopped green onion (or chives)
- ¼ cup chopped lemon basil (or any basil, or any herb of your choice)
- 1 cup shredded cheddar cheese
- 4 - 5 tablespoons rice flour
- Olive oil for frying
- Place half (2 cups) of the corn and the eggs in a food processor or blender. Grind to create a batter. Scrape into a bowl.
- Add the rest of the corn, and the rest of the ingredients. Batter should be thick.
- Heat 1 - 2 tablespoons of oil in a frying pan or skillet, on medium-high heat.
- Use a large serving spoon to drop batter onto hot oil (about 2 tablespoons each, which makes 2½ inch fritters).
- Fry for 2-3 minutes on each side, or until fritters are browned and crisp. Lower heat if fritters brown too quickly.
- Serve hot with your favorite dipping sauce.
Pin This To Make Later!
These look so delicious, Angie! I love the mixture of garlic, cheese, herbs, and fresh corn. I am saving this! Happy Thanksgiving! 😀
Thanks, Antonia! These are my best corn fritters, but I’m sure there’s always an improvement to be made ?
Thanks, they really are, Antonia. Addicting, too. I think they’re the perfect appetizer for Thanksgiving. Enjoy your Thanksgiving! ?
Gosh these sound wonderful! They are something that I have always fancied eating so I’m feeling suitably inspired. This time I will!x
Oh yeah, Jenny, you will fancy these fritters. They’re….as you Brits would say…moreish ? Thanks for cohosting our special 250th fiesta! ??
I love all kinds of fritters and these would be perfect for Thanksgiving. I am bringing pies, salad and some sides and this might be one of them. Wish I had some fresh corn but the cans will have to do. You’re so right – these can be made on the stovetop – that and any dish I can throw in the slow cooker is a plus! Thanks for sharing with us at your party “Jangie”.
I wanted to make sure I contribute to our special 250th fiesta so when I saw the draft for the corn fritters and most importantly the photos are not too bad, I dusted it and et voila, here we are ? Jangie is here ready to partay with the J Crew! ???? I think everybody would like these fritters, Judi. Who doesn’t like corn, right? Thanks for cohosting! ??
These fritters look tasty, warming and great for our winter weather “event”!
Thanks, Diann. They’re sort of perfect for nibbling all day long! Add shredded kale and you got yourself the healthiest snack there ?
These corn fritters look so yummy Angie! I like the apf substituted by rice flour.
Happy Thanksgiving!
Hey Sandhya, where you been, girl?! Aren’t you going to join our special 250th fiesta, hosted by our special J Crew? C’mon, you gotta join and party with us!
Yes, I really like the rice flour in these fritters. I think it makes them less gummy in texture. No gummy fritters, please ?
Angie your fritters would go great with a honey baked ham that I’m going to serve to a group of friends next month. And congratulations on 250 Fiesta Fridays! I had to pin your recipe.
You can’t go wrong with corn fritters, Karen. Check out Jo’s suggestion, in the comment below, of using chickpea flour. Worth a try, I think. Thanks for pinning! And please join our fiesta!
I won’t sue you Angie I promise, I love fritters too much! lol 😉 Your corn ones look just soo good and I agree they are suitable all your round. I usually use chickpea flour for my fritters but rice flour sounds great too. I agree that our plain flour and your all-purpose one aren’t the best for getting that crispness just right. Super delicious recipe! 🙂
Oh, chickpea flour would be good! I’ll give that a try next time. It’ll probably firm up the fritters, too, if that’s desired. Thanks, Jo! Btw, I did bake something recently. I haven’t checked the photos, but if they’re good, I’ll link up to your Baking Crumbs!
Please do Angie, it would be fab to have you! I think there are 3 days left for November linky!
Omg, only 3 days left?! Will there be a December link?
These look so fabulous, I am sure must have been delicious. What a skilled gardener you are too, I can’t even grow one variety of basil, let alone several! Thank you for joining in with #CookBlogShare! And Happy Thanksgiving!
Thanks, they were quite addicting. I’m not sure I’m all that great as a gardener but I do keep trying. Vegetables generally are harder to raise, but I find herbs quite easy and the most rewarding. Give them another try! ?
These look amazing! I will definitely have to try using rice flour in my fritters next time. I usually use it in shortbread at so I always have some in the cupboard. Thank you so much for sharing them with #CookOnceEatTwice as well!
Thanks, Corina! I’ll try to remember to always participate in #CookOnceEatTwice! That’s a great concept, btw ?
These fritters look so tempting. You’re right corn and something crispy is certainly a crowd puller. I always use rice flour to make fritters more crispy.
Thanks, Mayuri! Yes, fritters of any kind are always a crowd pleaser, and I agree with the rice flour ?
I am wishing right now that I have some sort of magic so I can just pull all of these out from my screen and tadaaaa – these gorgeous corn fritters are now on my table! Unfortunately, I don’t possess any magical skills. The only thing I can do is make these!!! For sure, I’d use the canned one. 😀 Thank you for running this party, Angie! I am beyond happy I am a part of this amazing crowd! Happy Fiesta Friday! We love you!
If you should canned, make sure you drain well, Jhuls, and you may need to adjust the flour ratio. Thanks for cohosting and for all you do for Fiesta Friday! You’re the best! ??
Yum!!!!
Thanks!!!
Sounds delicious! I need to give it a try! 🙂
Thanks so much. They were delicious, especially with fresh corn.
To be honest, I have never had a corn fritter. I hope that is not a crime in California! Every time I see a corn fritter recipe, I say to myself “I have to make these” – after these pics I know I HAVE to make these.
What type of dipping sauce do you use? Thank you!
Thanks so much. I normally use either ranch or sweet chili sauce. Honey mustard would be good, too.
Family loved these. I took a couple liberties with the recipe, like throwing in a little corn meal with the rice flour, and using half the corn but still two eggs. I’ve only ever made sweet fritters, these savory ones were a big hit. Plus, I have this awesome skillet, so I really only needed a couple transports of olive oil, thus they were not at all greasy.