These gluten free corn fritters are perfect for meal prep, lunch box fillers, early morning breakfast on the go and more. Prepare a batch of these slices, keep them in the freezer for when you’re in need of a quick bite, breakfast or lunch. They are high in fibre and protein.
Firstly, I want to talk a little about the convenience of having corn fritters in the freezer.
Benefits of having corn fritters in the freezer
Anyone just NOT have time to be constantly in the kitchen?
And most likely you, too.
This is why I love, love, love these fritters. If you are a person who generally hates the smell or taste of eggs, I promise you, you will NOT taste eggs in these fritters.
Having corn fritters in the freezer provides several benefits, including:
Convenience: You can easily heat up corn fritters from the freezer when you want a quick and tasty snack or meal.
Long shelf life: Freezing corn fritters extends their shelf life, allowing you to enjoy them for weeks or months.
Meal planning: You can make a large batch of corn fritters and freeze the leftovers, making meal planning easier and reducing food waste.
Portability: Freezing corn fritters makes it easy to take them with you on the go, whether you’re headed to work, school, or on a road trip.
Versatility: Corn fritters can be reheated in a variety of ways, such as in the oven, microwave, or on a stovetop, making them a versatile option for different meals and occasions.
Tips to make these gluten free corn fritters
These are very simple to make, there are a few tips to making these and I’ll add them here.
See the full recipe at the end of the post!
When you dice up the parsely, onion and the mint, be sure to make them super small. No one wants giant sized onion pieces in their piece. 😉
Be sure to taste test the batch before adding the eggs. I made that mistake (twice). Ha!
When you’re frying each batch, don’t be in a rush to cook them and place them on a lower to medium setting.
Because the bottom might burn quick. Also another tip, be sure to cook them in a nonstick pan. Because, if you don’t, they will stick to the pan and make a huge mess!
What can you have on the side with corn fritters?
Corn fritters are a versatile dish that can be paired with a variety of sides, depending on your taste preferences and the occasion.
Some popular options include:
Salad: A fresh green salad with leafy greens, vegetables, and a light vinaigrette makes a healthy and refreshing side dish for corn fritters.
Roasted vegetables: Roasted vegetables such as carrots, zucchini, or sweet potatoes complement the savory flavor of corn fritters and add some extra nutrition to the meal.
Dip: A creamy dip, such as sour cream, guacamole, or a spicy mayo, provides a satisfying contrast to the crunchy exterior of the fritters.
Rice: A simple plain rice or a flavored rice dish such as lemon rice or spicy rice provides a good base to balance the flavors of the fritters.
Grilled meats: Grilled meats like chicken, fish, or steak make a good pairing with corn fritters for a more substantial meal.
Baked beans: Baked beans, whether homemade or from a can, provide a classic side dish to accompany corn fritters, particularly for a breakfast or brunch meal.
Gluten Free Corn Fritters
See the full list of ingredients and how to below.
Gluten Free Corn Fritters
These gluten free corn fritters are perfect for meal prep, lunch box fillers, early morning breakfast on the go and more. Prepare a batch of these slices, keep them in the freezer for when you're in need of a quick bite, breakfast or lunch. They are high in fibre and protein.
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- - 1.5 cups diced parsely (1 bunch)
- - 1/2 cup diced mint (1 bunch)
- - 1 cup diced spring onions
- - 1 large zuchinni (shredded)
- - 1 carrot (shredded)
- - 1 can of corn
- - 6-8 eggs
- - 4-5 tablespoons gluten free flour or almond flour
- - Salt
- - Pepper (cracked black pepper)
- - White pepper (optional)
1. Dice the parsely and the mint bunch along with the spring onions.
2. Prepare your pan (I use a nonstick pan) with some olive oil or coconut oil.
3. Add your diced parsely, mint and spring onions to a bowl, along with the flour and seasnings, corn, zuchinni and carrots.
4. Before mixing with eggs, taste test the batch and add more salt and pepper as needed.
5. Add in the eggs and mix.
6. Begin by placing a batch into your pan (this will make about 3-4 batches) and about 17-20 slices. Perfect for meal prep.
7. Cook on medium to low and then turn over to cook on the other side. I would say about 3-4 mins each side.
8. Slice and place in a container to cool down. I always use glass containers because plastic is a no go for toxic materials.
9. Freeze for up to 3 months (if they last that long).
* Can add almond flour or coconut flour instead, just be sure to have a runny but not too runny consistency.
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