Corn Fritters

These fritters are so yummy and a huge bonus is that they are gluten free and vegan! I made them a few weekends back and it was a big hit with the family.


5 fresh corns on the cob

½ cup chickpea flour

¼ cup coarse corn grits

¼ cup corn flour

2-3 green chillies, chopped

5-7cms piece of ginger, chopped

4 shallots finely chopped


Rapeseed oil for pan frying the fritters

To serve:

Tomato chilli relish

Coriander chutney


Green salad like rocket or watercress


Scrape the corn kernels from the cobs.

Put the kernels from three of the cobs into a food processor along with chillies, ginger and salt. Process into a coarse mix, until the kernels come together. Remove to a large bowl.

Mix in the remaining kernels, along with the flours and shallots. Check for seasoning.

Cooking corn fritters

Heat a fry pan with vegetable oil of your choice. When hot, using a ladle, pour a ladle full into the pan. Depending on the size of your pan, you can cook three to four at a time for three to four minutes on each side. Repeat until all the corn mixture is used up. You will have 12-14 pieces.

To serve, I made a salad with apple and water cress with a vinaigrette dressing. I served along with the tomato relish, coriander chutney and avocado. Serves 4.

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