Gluten-Free Baked Corn Fritters
These gluten-free baked corn fritters are made in a muffin tin for easy preparation. Ready in 25 minutes with sweet corn, cumin, and a touch of cayenne. Perfect alongside chili, soup, or stew. Naturally vegetarian.
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Ingredients
- ½ cup gluten-free flour blend - I used Bob's Red Mill 1-to-1 Gluten-Free Baking Flour
- 1 teaspoon kosher salt
- ¾ teaspoon baking powder
- ½ teaspoon cumin
- ½ teaspoon sugar
- ⅛ teaspoon cayenne pepper
- 1 large egg
- ¼ cup milk
- 1 tablespoon unsalted butter - melted
- 2 cups corn
- ¼ cup green onions - chopped
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Instructions
- Preheat oven: Preheat oven to 400°F. Generously spray a 12-cup muffin tin with nonstick cooking spray, making sure to coat the bottom and sides of each cup.
- Prepare the corn: If using frozen corn, thaw it completely and pat it very dry with paper towels. If using canned corn, drain it well and pat dry. If using fresh corn, cut kernels from the cob and pat dry. Removing excess moisture is critical.
- Mix dry ingredients: In a medium bowl, whisk together ½ cup gluten-free flour blend, 1 teaspoon kosher salt, ¾ teaspoon baking powder, ½ teaspoon cumin, ½ teaspoon sugar, and ⅛ teaspoon cayenne pepper.
- Mix wet ingredients: In a separate bowl, whisk together 1 large egg, ¼ cup milk, and 1 tablespoon unsalted butter until combined.
- Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients. Stir gently just until combined. Don't overmix or the fritters will be dense.
- Add corn and green onions: Fold in 2 cups corn and ¼ cup green onions until evenly distributed throughout the batter.
- Fill muffin cups: Divide the batter evenly among the 12 muffin cups, filling each about 1/2 full. Use a cookie scoop or spoon to portion evenly.
- Bake: Bake for 18-20 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean. The edges should pull away slightly from the pan.
- Cool and serve: Let the fritters cool in the pan for 5 minutes, then run a knife around the edges and remove them from the pan. Serve warm.
Notes
- Corn options: Fresh, frozen, or canned corn all work. Thaw frozen corn and pat all corn varieties completely dry before using to prevent soggy fritters.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in a 350°F oven for 5-8 minutes or microwave for 30-45 seconds.
- Freezing: Freeze baked and cooled fritters for up to 3 months. Reheat from frozen in a 350°F oven for 12-15 minutes.
- Add-ins: Try adding 1/4-1/2 cup shredded cheddar cheese, diced jalapeños, or fresh cilantro for extra flavor.
- Pan-fried version: For crispier fritters, pan-fry spoonfuls of batter in oil over medium heat for 2-3 minutes per side instead of baking.
Nutrition
Calories: 62kcal | Carbohydrates: 10g | Protein: 2g | Fat: 1g | Cholesterol: 16mg | Sodium: 203mg | Potassium: 129mg | Fiber: 1g | Vitamin A: 85IU | Vitamin C: 2.4mg | Calcium: 27mg | Iron: 0.5mg
