Summer Corn Fritters

I think summer is my favorite season because of the vegetables. I never get tired of corn, tomatoes, summer squash, peppers or cucumbers. These simple corn fritters are the perfect way to highlight summer flavors and have the added benefit of being vegan. They can also easily be made gluten free by substituting rice or coconut flour, or your favorite flour alternative. I served them with chopped tomatoes, onions and some cilantro, but these would be delicious with a variety of toppings, from fried eggs at breakfast, to bacon jam and sauteed spinach or mashed avocado with a little sea salt and lime juice.

I brought these to a friend’s home on Sunday night and was told by one person that they reminded him of the fritters his Italian mother makes. If that doesn’t instill confidence in their deliciousness, I don’t know what will!


Summer Corn Fritters

  • 6 c. corn kernels (from about 6 corn cobs)
  • 1/3 c. cornmeal
  • .5 c. whole wheat or all purpose flour (or your favorite gluten-free substitute) 
  • 2 T. coconut or olive oil (plus more for frying)
  • 1.5 t. salt
  • .5 t. smoked paprika

Add four cups of corn kernels to the bowl of a food processor and pulse until the corn is coarsely pureed. Scrape the corn puree into a bowl and add the cornmeal, flour, oil, salt and paprika. Mix to combine thoroughly. Add the remaining two cups of corn kernels and stir to combine. 

In a pan over medium heat, fry the fritters in a thin layer of oil. To form the patties, drop scoops of the mixture, about 2 T. each, and flatten gently with a fork. Fry for about 2-3 minutes on each side, or until golden. 

Makes about 18 fritters.