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Side shot of corn fritters stacked on a plate.

Gluten-Free Corn Fritters

  • Author: Caitlin Rule
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 10 fritters 1x
  • Category: Snack, side
  • Method: Stovetop
  • Cuisine: Australian


Healthy gluten free corn fritters made with cheese, herbs, and buckwheat flour are a childhood classic! Serve with yoghurt for a delicious snack or as part of a meal.


  • 2 cups corn kernels, frozen defrosted or drained
  • 2 spring onions (scallions), sliced
  • 1/3 cup chopped coriander (cilantro)
  • 1/2 cup grated cheddar cheese
  • 2 extra large eggs
  • 3/4 cup buckwheat flour or chickpea flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspooon black pepper
  • 1/4 cup milk or water
  • Olive oil or butter, to cook
  • Plain yogurt, paprika + extra herbs to serve


  1. Add the corn, spring onion (scallions), coriander (cilantro), cheese, eggs, buckwheat flour, baking powder, salt, pepper and milk to a large bowl. Mix well until everything is incorporated. Add more milk if needed.
  2. Heat a non-stick skillet over medium-high heat and spray it with oil. Spoon 1/4 cup batter portions into the pan, leaving space between them. Using a spatula, press down on each fritter to flatten it. Cook each side for 3-4 minutes until lightly golden. Rest on a paper towel, and repeat with the remaining batter, adding more oil if necessary.
  3. Serve the fritters with a dollop of yogurt, a pinch of paprika, and herbs, then enjoy!


  • Store: Keep them in an airtight container in the fridge for 3 days. Store the sauce separately for up to 5 days. 
  • Freeze: Place in a freezer-safe bag or container for cup to 2 months. If stacking, use parchment paper in between.

Keywords: healthy, gluten free, corn fritters