Low FODMAP Corn Fritters
I was almost going to call these Corny Low FODMAP Corn Fritters because they are packed with corn flavor! Fritters are as simple to make as pancake batter, which they are essentially identical to. If “fritters” have always seemed outside of your comfort zone, I am encouraging you to try making them. They’re easy!
Call Me Corny
Back to the “corny” comment. Most corn fritters use flour as the bulk ingredient and these do contain low FODMAP gluten-free flour, but they have a greater amount of finely ground cornmeal, aka corn flour! That ingredient, which is low FODMAP in 2/3 cup (100g) amounts, is further corn-ified with kernels of sweet corn. Corn-tastic!
If you haven’t noticed, we do have quite a few recipes featuring fresh corn and cornmeal. From corn salsa, to waffles to pumpkin cornbread and a rich corn pudding, we love cooking and baking with corn.
Fresh, sweet corn is low FODMAP in amounts of half a cob or 38 g.
As with any deep-fried food, these are best fresh, fresh, fresh. Serve them right after you make them, so plan accordingly. The texture, when they first emerge from the fryer, is super crisp on the outside, and tender and cakey on the inside.
As they sit, they lose their crisp outer shell. Seriously. Serve within 10 minutes of making them.
Shaping & Frying The Fritters
Fritters are very round and dimensional, not flat like pancakes. I use a 2-tablespoon sized scoop, which you can see below, and I overfill it, so that the fritters are about 3 tablespoons in volume.
I dip it into the batter, let the scoop be generous and overfilled, and then gently release the corn fritter batter right into the hot oil.
If you have a traditional-sized coffee scoop around, that will be 2-tablespoons, too. Or some measuring cup sets come with an 1/8 cup scoop (2 tablespoons).
Another way to do this is to use a ¼ cup (60 ml) measuring cup and just fill it up three-quarters of the way (by eye).
As always with all deep-frying, a deep-fry thermometer is exceedingly helpful.
How To Serve Low FODMAP Corn Fritters
Sweet or savory? You can go either way. As a hot nibble or hors d’oeuvre, I love these with salsa for dipping. Also be sure to check out the additional savory seasoning approach in the Tips.
Low FODMAP Corn Fritters
Low FODMAP Corn Fritters are delicious for breakfast or brunch, but they make a nice hot hors d'oeuvres as well.
Low FODMAP Serving Size Info: Makes about 18 corn fritters; 6 servings; 3 fritters per serving
- Vegetable oil such as canola, corn or rice bran
- ¾ cup (103 g) finely ground cornmeal
- ½ cup (73 g) low FODMAP gluten-free all-purpose flour, such as Bob’s Red Mill 1 to 1 Gluten Free Baking Flour
- 2 teaspoons baking powder; use gluten-free if following a gluten-free diet
- 1 teaspoon sugar
- ¼ teaspoon salt
- Freshly ground black pepper
- 1 cup (240 ml) lactose-free whole milk
- 1 large egg, at room temperature
- 2 fresh ears of corn, shucked, kernels removed from cob
- Position rack in middle of oven. Place a rimmed baking sheet pan in the oven.
- Preheat oven to 200°F (95°C).
- Fill a deep saucepan with enough vegetable oil to come to a 3-inch (7.5 cdepth. Clip a deep-fat fry thermometer to the side and heat over medium heat while you make batter. You want to bring the oil to about 365°F (185°C).
- Meanwhile, whisk together the cornmeal, flour, baking powder, sugar, salt and a generous amount of pepper in a large mixing bowl. Make a well in the center.
- In a separate bowl whisk together the milk and egg. Pour milk/egg mixture over the dry mixture and whisk together until a few floury streaks remain. Then add the corn kernels and finish whisking and blending the batter so that it is well mixed and everything is incorporated.
- Lay several layers of paper towels on your work surface near the stove.
- When the oil has come to temp, scoop up 3-tablespoon amounts of corn fritter batter (see headnote abovand drop it into the oil. You can do a few at a time; just don’t crowd the pan. You don’t want them to touch and you want the oil to stay between 360°F and 370°F (183°C to 187°C).
- Fry for a few minutes, then use a slotted spoon to flip them over, if necessary. You want them to be golden brown on all sides. They will cook through in about 4 minutes total. (You can do one test one, first, if you want to make sure).
- As they are done, transfer to paper towels to drain with a slotted spoon, then transfer to the oven to keep warm as you continue frying.
- Serve immediately! You are in for a treat!
- The way the recipe is presented is all about the corn flavor. But sometimes I want to have the corn enhanced with complementary flavors. Try whisking ¼ cup (16 g) finely chopped scallion greens and ½ teaspoon ground cumin to the batter. And you could add a dash of cayenne or chipotle pepper, too.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.
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