• chef janet

Gluten-Free Basil-Corn Fritters

A rare week of 80° weather in the valley has given me the chance to cook inside and to honor National Corn Fritter Day, July 16. Yes, seriously it is a National Holiday. The sweet corn and the bright flavor of basil are a great combination.

Please use caution when cooking these. There is a lot of splattering and snapping. Wear long-sleeves, an apron and use a splatter screen.


1/3 c gluten-free flour blend* 2 Tbsps gluten-free corn meal 3/4 tsp baking powder 1/2 tsp salt 1/8 tsp xanthan gum dash of finely ground black pepper 1 egg 1/4 c milk (dairy free subs are fine) 1 Tbsp melted butter, slightly cooled 1/4 c finely chopped fresh basil 2 ears of organic corn or 1 cup frozen 1/2 cup finely grated parmesan cheese, use a micro-plane to grate 2 Tbsps vegetable oil, I like safflower

  1. Melt the butter and set aside to cool. (I microwave it in a mug for 15-30 seconds)

  2. Whisk together all the dry ingredients in a bowl. Beat together the egg and milk in the measuring cup or a small bowl.

  3. Remove the husk from the corn. Hold the ear from the top and lay the stem end on a cutting board at a 45° angle. Use a sharp knife to remove the kernels, cutting away from you.

  4. Pour the milk and egg into the dry ingredients and mix. Add the melted butter, corn, 2 Tbsp cheese and basil and mix well.

  5. Important-Have a splatter screen waiting.

  6. Heat the oil in a heavy skillet for about 2 minutes on medium-high heat. Use two spoons to drop about 1 tbsp batter into the pan. Fry just a few at a time.

  7. COVER with the splatter screen as the corn will pop some. Cook about 2 minutes per side and remove to a wire rack, this will help keep them crispy. Keep warm in a 250° oven if needed.

Serve topped with parmesan cheese.

*For the flour blend you can use King Arthur gluten-free multi-purpose flour or this blend

2 cups brown rice flour 2/3 c potato starch 1/3 c tapioca starch/flour

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