Baked Corn Fritters (Gluten Free)



I put this recipe together for supper tonight. I was so pleased with the results! It is delicious, especially fresh out the oven. I love how its baked, and therefore not as greasy as traditional corn fritters. Hope you enjoy!






2 cups organic sweet corn kernels (I used frozen, but you can use fresh)



1 cup brown rice flour



1 tsp garbanzo flour (also known as chickpea flour or besan)



2 scallions, finely chopped



1 shallot, minced



2 cloves of garlic, minced



1/2 cup water



2 Tbsp nutritional yeast flakes (opt.)



1 tsp lemon juice



1/2 tsp ground cumin



1/2 tsp sea salt



1/4 tsp baking powder



pinch of cayenne pepper






Preheat oven to 425 degrees F. Line baking sheet with oiled parchment paper. In a large bowl, combine brown rice flour, cumin, sea salt, baking powder, cayenne, and yeast flakes, then stir in water. Add garlic, shallot, and corn. Mix well. Form into patties and place on baking sheet. Bake for 30 minutes or until golden brown, turning halfway.
























  1. Ohhh salsa! Sounds like a great combo. I’ll have to try these. My little one is pretty picky, but loves corn so these may work :)

  2. Made this tonight, fabulous. A few ingredients are missing from the directions but it’s easy to sort out. I added a tad extra water worried they were dry but they didn’t need it, made them a bit chewy in the center but we liked them that way too. I didn’t have a pepper so I threw in ground chipotle, tasted great! I I made mine a bit thicker with 1/2 measuring cup, worked perfectly! This is a great way to use fresh corn when you don’t want it on the cob again. Keeper in my book, thank you!

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