Low-Carb Gluten-Free Sweet Corn Fritters

plate of sweet corn fritters with lime and sriracha on the side

Let’s talk about the inception of these low-carb, gluten-free sweet corn fritters. I love fritters of all kinds, and initally I wanted to make sweet corn ones, but struggled to find an actual low-carb sweet corn fritter recipe – so I came up with this! And while we’re reducing our carb intake, why not gluten-free at the same time? There are plenty of ways we can enjoy fritters without having to resort to simple carbohydrates. And when I was putting this recipe together – it hit me. Chickpeas! Or Garbanzo beans as they are also called. Chickpeas are easy to get, they’re a great replacement for using lots of flour, and even though they have their own carb content, none of them are refined.

The amazing thing about having your sweet corn fritters be low-carb (and gluten-free!) is that they are a light addition to any meal. They’re not too heavy, you don’t cook them in too much oil, and you can eat more than one extremely easily without noticing, and make a tasty side dish to many things – although I have, on occasion, made them my main dish! They are quick to make and are a great pairing with a salad, roasts, bringing to a dinner with friends, or even just reheated the next day as an afternoon snack. I always love to add the tanginess of sriracha, and lime to make the flavours pop, with jalapenos for a subtle kick. Super easy to prepare and super easy to enjoy!

I usually have them when I’m having a vegetarian night and want something substantial on the table. They’ll fill you up in no time!

Let’s jump into the recipe of these savoury beauties!

Print Recipe
Low-Carb Gluten-Free Sweet Corn Fritters
These low-carb gluten-free sweet corn fritters are a great, low-carb substitute to a salty-sweet favourite that will make you want to turn your side-dish into your main dish. Using chickpeas instead of flour, they add a nice mild, nutty taste to the dish, while still letting the sweet corn shine.
plate of sweet corn fritters
Course Main Dish
Prep Time 15 minutes
Cook Time 15 minutes
Servings
fritters
Ingredients
Vegan Substitutes!
  • 3/4 cup tahini As a substitute for eggs. They can give you the hold you need.
  • 2-3 tablespoons nutritional yeast As a substitute for the parmesan OR
  • 3/4 cup vegan cheese As a substitute for the parmesan
Course Main Dish
Prep Time 15 minutes
Cook Time 15 minutes
Servings
fritters
Ingredients
Vegan Substitutes!
  • 3/4 cup tahini As a substitute for eggs. They can give you the hold you need.
  • 2-3 tablespoons nutritional yeast As a substitute for the parmesan OR
  • 3/4 cup vegan cheese As a substitute for the parmesan
plate of sweet corn fritters
Instructions
  1. Line a chopping board (or flat surface) with kitchen towels. Drain the can of sweet corn and spread flat on the towels. Pat the top with another paper towel to soak up any excess then leave uncovered to air dry some more while you prepare the rest of the batter.
    drying the corn
  2. Drain the chickpeas and chuck them in your blender/food processor. Add in one of your eggs here to keep it from getting too dry and sticking. Blend until mostly smooth paste. It’s alright if you have a few chickpeas here and there not completely blended.
    chickpeas blended to a chunky paste
  3. Put the chickpea paste into your mixing bowl and add your garlic, herbs, salt and pepper. I like to chop up the garlic by hand and run my knife through it a few times until it's very finely diced. If you're not bothered, you can opt for a garlic mincer or a tablespoon of garlic paste. Add in the corn.
    herbs being added to the batter
  4. Chop up a few jalapeños for a nice little subtle kick. Add fewer or more to your liking. Chuck in your Parmesan cheese and cornflour until it thickens and all comes together cohesively. Crack in your second egg and mix until your batter is thick and slightly wet.
    bowl of batter showing the final texture, thick but slightly wet
  5. Heat some oil in a frying pan over medium to high heat. Add in just enough oil to cover the surface of the pan. A light frying oil like avocado oil would be best. Here I’m using olive oil. Test a little bit of the batter in the pan and see if it stars to sizzle immediately. If it does, you’re ready to start frying! I like to use a tablespoon to scoop the batter into the pan. Add in a dollop at a time, let the bottom cook a little before flattening it into the shape and size of a flat patty. Let it cook thoroughly on one side first to keep its shape (around 3-4 minutes) before flipping over. Cook to a nice golden brown on both sides.
    patties being fried in oil
  6. Flip those bad boys onto a plate lined with a couple of paper towels to soak up the excess oil before transferring them to your serving plate. And there you have it! My ultimate serving suggestion for these is having them with a healthy squeeze of fresh lime and some Sriracha (or your favourite hot sauce) - it just brings out the savouriness in such a way that compliments the sweet corn beautifully.
    plate of fritters with slices of lime and sriracha on the side

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