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low FODMAP corn fritters with salsa and maple syrup alongside

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

Course: Appetizer, Breakfast, brunch, Side Dish
Cuisine: American
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Makes: 6 Servings
Calories: 512 kcal
Author: Dédé Wilson


  • 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


  1. Position rack in middle of oven. Place a rimmed baking sheet pan in the oven.
  2. Preheat oven to 200°F (95°C).
  3. Fill a deep saucepan with enough vegetable oil to come to a 3-inch (7.5 cm) depth. 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).

  4. 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.
  5. 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.
  6. Lay several layers of paper towels on your work surface near the stove.
  7. 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).
  8. 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).
  9. 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.
  10. 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.
Nutrition Facts
Low FODMAP Corn Fritters
Amount Per Serving
Calories 512 Calories from Fat 360
% Daily Value*
Fat 40g62%
Sodium 224mg9%
Carbohydrates 30g10%
Fiber 1g4%
Sugar 3g3%
Protein 5g10%
* Percent Daily Values are based on a 2000 calorie diet.