These corn fritters are crispy savory cakes with lots of corn kernels and herbs. Paired with creamy nutty cilantro tahini sauce, it’s an easy appetizer/ side dish that works with any menu!
Corn fritters have the best combo of savory and sweet flavors. They are pan fried to golden brown perfection, being crispy on the outside and tender on the inside. Enjoy this incredibly delicious, fun and easy recipe!
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Ingredients for This Recipe
For Sauce:
- Unsweetened non dairy yogurt - I use almond milk yogurt
- Lemon juice - fresh recommended but bottled works
- Tahini
- Cilantro
- Garlic powder
- Salt
- Ground black pepper - leave out to make it kids friendly
For Corn Fritters:
- Egg
- Gluten free all purpose flour - make sure it contains xhanthan gum which provide binding effect to replace gluten
- Baking powder
- Tamari
- Oat milk
- Canned corn - fresh or frozen works. See below for details
- Scallion
- Cilantro
- Salt to taste
- Pepper to taste - leave out to make this kids friendly
- Avocado oil - or any neutral tasting oil
How to Make Corn Fritters
For Cilantro Tahini Sauce:
1. Combine all sauce ingredients in a bowl. Set aside.
For Corn Fritters:
2. In a large bowl, make the batter by combining the egg, flour, baking powder, tamari, and oat milk together.
3. Add in the corn kernels, scallion, salt and pepper.
4. Heat up the oil in a pan. Drop 1 heaping tablespoonful of batter per pancake into the pan. Flatten the surface. Cook for about 2 minutes on each side or until golden brown.
5. Serve with the sauce. Optional: garnish with shredded red cabbage and cilantro leaves.
Can I Use Fresh or Frozen Corn?
Yes! You can use fresh or frozen corn. If you are using frozen corn, make sure to thaw the kernels completely before adding them into the batter. Also, add a few more pinches of salt since fresh/ frozen corn contains less sodium than canned type.
Tips
Make sure to heat up the oil well in the pan before adding the batter - but not to the smoking point. This helps to prevent the fritters from soaking up the oil, creating a crispy golden brown surface.
Once you drop in the batter, flatten out the surface using the tip of a spatula. This helps them to cook more evenly.
Storing & Reheating Direction
Store in the fridge for up to 4-5 days. Make sure to store the sauce separately to avoid the fritters getting soggy.
Store in the freezer for up to two months. Fritters must be fully cooked and cooled first. You can store them in an airtight freezer bag in one layer. Thaw completely in the fridge and follow the reheating direction below.
To reheat, heat up one tablespoon of oil in a pan and cook both sides to warm up and crisp up the surfaces. If you own one, putting them into an oven toaster for a couple of minutes works perfectly as well.
Recipe
Corn Fritters with Cilantro Tahini Sauce
Ingredients
For Cilantro Tahini Sauce:
- ¾ cup unsweetened non-dairy yogurt I use almond milk yogurt
- 1 teaspoon lemon juice
- ¼ cup tahini
- 1 tablespoon cilantro finely chopped
- ½ teaspoon garlic powder
- ½ teaspoon fine salt
- ½ teaspoon ground pepper leave out to make it kids friendly
For Corn Fritters:
- 1 eggs
- ½ cup gluten free all purpose flour make sure it contains xanthan gum
- ½ teaspoon baking powder
- 2 teaspoon tamari
- ¼ cup oat milk
- 1 can corn kernels drained, 15.25oz/ 432g
- ¼ cup scallion finely chopped, packed
- ¼ cup cilantro finely chopped, packed
- salt to taste
- ground pepper to taste. Leave out to make this kids friendly.
- 3 tablespoons avocado oil
Optional toppings:
- 1 leaf red cabbage very thinly sliced
- cilantro leaves
Instructions
For Sauce:
- Combine all ingredients for the sauce in a bowl. Set aside.
For Corn Fritters:
- In a large bowl, make the batter by combining the egg, flour, baking powder, tamari, and oat milk together. Mix well.
- Add in the corn kernels, scallion, salt and pepper. Whisk gently.
- Heat up the avocado oil in a pan. Drop 1 heaping tablespoonful of batter per pancake into the pan. Flatten the surface. Cook for about 2 minutes on each side or until golden brown.
- Serve with the sauce.
- Optional: garnish with sliced red cabbage and cilantro leaves.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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