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Corn Fritters


  • 3 cups fresh, canned or defrosted corn kernels
  • 2 eggs
  • green part of 1 spring onion, finely chopped
  • a pinch of chilli flakes
  • ½ tsp curry powder
  • ½ tsp baking soda
  • ½ cup rice flour
  • salt and a little ground black pepper
  • a little neutral oil, to fry
  • 1 recipe Avocado Salsa, to serve (optional)


  1. If corn is raw, cover with boiling water, stand for 3 minutes then drain.
  2. Place half the corn in a food processor with eggs and spring onion and blend to a smoothish puree.
  3. Add chilli, curry, soda, rice flour, salt and pepper and pulse to form a thickish batter. Stir in remaining corn.
  4. Heat a little oil in a heavy frypan and cook in batches over medium heat, allowing one heaped tablespoon per canape-sized fritter and three per larger fritter.
  5. Cook until golden brown and cooked through (2-3 minutes each side), adding oil between batches as needed. They can be made in advance, chilled for up to 4 hours and reheated for 5 minutes in an 180°C oven.
  6. If desired, serve with Avocado Salsa.




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