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
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
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In a medium sized mixing bowl whisk together flour, cornmeal , salt, chili powder and cumin
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Add whisked eggs or flax eggs, corn, onion and milk, stir to combine. Add cheese if you are using it.
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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.
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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.
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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.
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Serve pancakes as is or top with your favorite condiment; salsa, quacamole, hot sauce or pesto.