Local summer corn is such a treat. What do you do when you have a few ears of corn, but not enough for everyone gathering around the table? Make these delicious Summer Corn Fritters. These are so adaptable. Use gluten-free flour, add cheese or no cheese, spice them up or not. Pop a few into a lunch box or top your favorite salad with them. You really can’t go wrong!

Sweet summer corn fritters

Course Appetizer, Breakfast, Side Dish, Small Dishes
Servings 6 people

Ingredients

  • 1/2 cup gluten free flour blend
  • 1/2 cup cornmeal I like to use coarse ground but fine works well also
  • 2 each eggs for vegan option use 2 flax eggs
  • 2 cups corn, cut off of the cobb 2-3 ears
  • 1/2 teaspoon salt
  • 1/2 teaspoon chili powder
  • 1 teaspoon cumin, ground
  • 1/4 cup onion, finely minced
  • 1/2 cup oatmilk or almond milk
  • coconut oil for cooking

Optional

  • 1/2 cup or more cheddar cheese, grated or vegan cheese

Instructions

  1. In a medium sized mixing bowl whisk together flour, cornmeal , salt, chili powder and cumin

  2. Add whisked eggs or flax eggs, corn, onion and milk, stir to combine. Add cheese if you are using it.

  3. Heat a medium sized skillet over medium heat. I like to use a cast iron pan for this. Add a tablespoon or more of coconut oil to pan to cover pan bottom.

  4. Add a small amount of pancake mixture, (1-2 tablespoons) to saute pan, do not overcrowd the pan. Cook pancakes for a few minutes on each side until golden brown and crispy. Flip pancakes over and cook on the opposite side.

  5. Continue cooking remaining batter in the same manner, adding more coconut oil as needed. If you are cooking these ahead of time you can easily reheat on a lined sheetpan in preheated 350 degree oven until hot.

  6. Serve pancakes as is or top with your favorite condiment; salsa, quacamole, hot sauce or pesto.