Yummy Cheesy (Gluten Free) Corn Fritters

Yummy Cheesy (Gluten Free) Corn Fritters

Whenever I go out for brunch, the order is usually corn fritters.  So, I really wanted to try and recreate this amazing meal at home for Sunday breakfast.

This recipe was a little bit of an experiment.  It’s two recipes combined.  One from “The Healthy Chef – Teresa Cutter” (you can find the recipe here), and the other was given to me by a friend.

So here’s what you’ll need:

1 can of corn kernels (drained)
1 bunch parsley, chopped
1/2 red onion or 4 spring onions

1 red capsicum, finely chopped (I used green)
Pinch of sea salt and freshly ground pepper
3-4 organic eggs
2 generous tablespoons coconut flour

1 handful of grated tasty cheese
1/4 cup grated parmesan cheese


Combine half of the corn kernels into a food processor with the eggs, salt and pepper.

Process for 1 minute or until the corn has broken up and forms a batter with the eggs.

Spoon the corn puree into a bowl.

Fold in the rest of the corn kernels, parsley, capsicum, onion, cheese and coconut flour to form a batter. Adjust to your consistency and taste.

Drop 2 tablespoons of mixture per fritter into the pan and cook in small batches for 4 minutes each side or until firm and golden.  Don’t rush, the mixture is fragile due to the coconut flour.  Be gentle and patient for them to cook through properly.



Makes 8-10 fritters.

I served with a fried egg (double yolker!), tomato, labne and fresh orange juice.

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