The weather has finally cooled down and the smoke we were experiencing due to forest fires seems to have finally dissipated, meaning I can open my windows again without having to worry about the damage the air might do to my lungs (for the first few days I woke up with a migraine and stayed in bed for the most part).
As we enter August and the end of summer we begin to see more autumn type foods become available such as corn. Corn has always been a favourite to barbecue in my family but as the air has been horrible and we were being advised to stay indoors I was unable to use my grill so had to come up with another recipe to use the corn I had on hand.
Instead of just boiling corn on the cob or putting them in the oven I decided to make some corn fritters. Fritters in general are a great way to use up any vegetables you have left in the refrigerator or if you have a picky eater in your family it helps to hide vegetables they may not really like.
While these corn fritters are made with jalapeño I did remove the seeds and the white part the seeds are attached to inside the pepper as I only wanted a whisper of heat, I did not want to bite into a fritter and have my whole mouth on fire. If you do not like jalapeños or don’t want any heat at all simply omit them or add in some colourful bell peppers instead.
These go really well with garlic aioli as a dipping sauce. I did find that the corn fritters needed something like an aioli as they were just a hint too plain on their own. If you do not eat all of them on the same day you make them I recommend heating them up before serving again as they do become a bit hard when they sit in the refrigerator.
I think if I can I will try to grill my corn on the cob before making these again, that way you get a new smoky almost sweet caramelized flavour incorporated into the corn fritters. I was also thinking roasted garlic would be a nice ingredient to use, though minced garlic was fine I just really, really love roasted garlic.
I still have a couple ears of corn left so I will have to decided what to do with those before they start to go bad. Hopefully if the weather stays like this I will be able to get some more grilling in before it starts to rain (something that has been promised in the next week).
Note: I used oat flour for my corn fritters however I did find it was a bit on the heavier side so I would recommend you use a lighter all purpose gluten free flour to make these. Also, I have not tried to make these with an egg substitute but would think that a flax egg would work in place of eggs.
- 3 cups corn kernels, fresh or thawed from frozen
- 1 Cup gluten free flour
- 2 Cloves garlic, minced
- 1 Jalapeno, diced
- 1 Spring onion, diced
- Salt and Pepper, to taste
- 2 Eggs, lightly beaten
- ¾ Cup dairy free milk
- Vegetable oil, for frying
- Garlic aioli, for serving
- In a large bowl, stir together the corn, flour, garlic, jalapeño, spring onion and salt and pepper.
- Stir in the egg and milk until the batter is well-combined. If too thick add more milk, if too thin add more flour.
- Line a plate with paper towel.
- Add oil to a pan and heat at medium-hight. Once the oil is hot, scoop 2-3 tbsp of the corn batter into the pan, spreading it into circular shape.
- Cook the fritters for 2 to 3 minutes on each side.
- Transfer the fritters to plate to remove excess oil.
- Serve with garlic aioli for dipping.