Gluten Free Corn Fritters


  • 3 ears corn, husks removed
  • 1/3 cup milk
  • 2 large eggs, at room temperature
  • 1 teaspoon baking powder
  • 1/2 teaspoon smoked paprika
  • kosher salt and cracked black pepper
  • 3 tablespoons all-purpose gluten-free flour mix
  • 1/2 cup Erewhon organic corn flakes, crushed
  • 2 tablespoons canola oil


  1. Slice the corn kernels off the cobs into a bowl. Add the milk, egg, baking powder, smoked paprika, salt, and pepper. Stir to combine.
  2. Sprinkle the flour and crushed cornflakes over the mixture. Stir until combined. Let the batter sit for 10 minutes to fully absorb the flour and cornflakes.
  3. Set a large skillet over medium-high heat. When the pan is hot, pour in the oil. Drop the fritters by heaping tablespoons into the hot oil.
  4. Cook the fritters until they have set a bit and are ready to flip about 2 minutes. Cook on the other side until the fritters are browned and puffed up a bit.