Gluten-Free Pennsylvania Dutch Corn Fritters
These gluten-free Pennsylvania Dutch corn fritters are a treasured family recipe from Dutch Country Pennsylvania. I adapted the original recipe by replacing the all-purpose flour with buckwheat flour, keeping the soft, fluffy texture that makes these more like tender corn pancakes than crispy fritters. Cooked on a griddle and served with butter or maple syrup, they’re a simple and delicious way to enjoy fresh corn.
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Making these corn fritters is a summer tradition every year at our house. Todd and I both grew up eating them as kids. I thought all corn fritters were made this way, and it wasn't until I was researching to write this post that I realized these are not the typical corn fritters that most people expect—the kind that are fried in oil and are crispy. After some research, I discovered these are unique to the Pennsylvania Dutch cooking style, which makes perfect sense since we both grew up and live in Pennsylvania currently.
My mom's recipe used all-purpose flour, so after we went gluten-free, I modified the recipe and used buckwheat flour instead, which turned out to be the perfect swap! These Pennsylvania Dutch corn fritters are soft with a bit of crispiness around the edges, packed with tender sweet corn either picked fresh from the garden or from a local farmer. They resemble a pancake, which I know sounds kind of strange, but trust me—it just works.
Table of Contents
Why You’ll Love These Gluten-Free Pennsylvania Dutch Corn Fritters
They're a Pennsylvania Dutch Family Recipe
This PA Dutch corn fritter recipe is a family recipe from the heart of Pennsylvania Dutch country. I grew up with Amish as my neighbors. Pennsylvania Dutch cooking is known for its hearty comfort food. These Dutch corn fritters are a Pennsylvania classic comfort food that you'll love!
Soft, Fluffy, and Pancake-Like
These corn fritters are soft and fluffy rather than crispy or crunchy. They’re cooked on a griddle just like pancakes, giving them a tender texture with sweet corn throughout. If you’ve only had crispy corn fritters before, these are a little different—in a good way.
Made Gluten-Free with Buckwheat Flour
I adapted the original family recipe by replacing the all-purpose flour with buckwheat flour to make these fritters gluten-free. Buckwheat has a slight earthy flavor that pairs nicely with the sweetness of the corn while keeping the fritters light and tender.
Simple Skillet or Griddle Cooking
There’s no deep fryer or special equipment needed to make these corn fritters. Just scoop the batter onto a lightly greased griddle or skillet and cook them just like pancakes, flipping them once the first side is set and lightly browned.
Delicious Served Sweet or Savory
These corn fritters are delicious with a little butter, (or a lot!) and a sprinkle of salt. A drizzle of maple syrup makes them especially good for a sweet version too. Eat them as a simple meal all by themself, as a side dish, or try them alongside breakfast staples like bacon and eggs!
Flexible for the Corn You Have
You can use raw corn cut right off the cob, leftover cooked corn on the cob from another meal, or frozen corn that has been thawed and drained. It’s a great way to use up leftover corn you already have on hand.
What Makes These Corn Fritters Different?
If you’re used to corn fritters that are fried in lots of oil until crisp and golden, these Pennsylvania Dutch corn fritters are a little different. They’re made with a simple batter of corn, eggs, milk, and flour, then cooked on a greased griddle or skillet just like pancakes. The result is a soft, fluffy, tender fritter with plenty of sweet corn in every bite!
In order to make my original corn fritter recipe gluten free I replaced the all-purpose flour with buckwheat flour. I think they taste just as good as the original recipe. You can use either raw or cooked corn; which makes them easy to make whether your corn is fresh from the garden or leftover from another meal.
What You'll Need to Make These Buckwheat Corn Fritters
You only need a handful of simple ingredients to make these gluten-free Pennsylvania Dutch corn fritters. The buckwheat flour is my gluten-free adaptation of the original family recipe, while the rest of the ingredients keep these fritters simple and traditional.
- Corn: You’ll need 2 cups of corn, either raw or cooked. Fresh corn cut from the cob works especially well, but leftover ears of cooked corn work too. You can also use frozen corn as well, just be sure to thaw and drain it.
- Buckwheat flour: Replaces the all-purpose flour from the original recipe and makes these fritters gluten-free.
- Milk: Adds moisture and helps create a tender, fluffy batter.
- Eggs: Help bind the ingredients together and give the fritters structure.
- Butter: Melted butter adds richness and flavor to the batter.
- Baking powder: Gives the fritters their light, fluffy texture.
- Salt: Enhances the flavor of the corn.
- Black pepper: Adds a little savory flavor and balances the sweetness of the corn.
To make these dairy free simply:
Use a non dairy milk, such as almond milk or oatmilk.
Replace the butter with dairy free butter or avocado oil.
Although I haven't personally made this recipe dairy free, based off my dairy free baking experience, I think these swaps will work perfectly fine.
How to Make Gluten-Free Pennsylvania Dutch Corn Fritters
1. Mix the Wet Ingredients
Start by whisking the eggs and melted butter together in a large bowl. Mixing these together first helps keep the melted butter from solidifying when you add the milk. Then whisk in the milk until everything is well combined.
2. Combine the Dry Ingredients
In a separate bowl, whisk together the buckwheat flour, baking powder, salt, and black pepper. Combining the dry ingredients separately helps distribute the baking powder and seasonings evenly throughout the batter.
3. Make the Corn Fritter Batter
Add the dry ingredients to the wet ingredients and stir or whisk just until combined. Then gently fold in the corn. Be careful not to overmix the batter—so the fritters cook up soft and fluffy.
4. Heat and Grease the Griddle
Preheat an electric griddle to 350°F and lightly grease the surface with butter or oil. If you're using a skillet on the stovetop, use medium heat.
5. Scoop the Batter onto the Griddle
Use about ¼ cup of batter for each fritter, dropping it onto the hot griddle in a mound. Leave enough space between the fritters to easily get a turner underneath them. There's no need to spread out the batter.
6. Cook Until Bubbly
Let the fritters cook for about 3 minutes on the first side. Just like pancakes, you'll see bubbles forming across the top as they cook. When the bottoms are turning golden brown and the edges look set, they're ready to flip.
7. Flip and Finish Cooking
Carefully flip each fritter with a turner and cook for another 2 to 3 minutes. The second side should be golden brown and the fritters should be cooked through.
8. Serve Warm
Transfer the finished corn fritters to a plate and serve them warm. They're delicious with butter or maple syrup, depending on whether you're serving them as a savory side or enjoying them more like a pancake.
Tips for Making the Best Corn Fritters
- Cook over medium heat: Give the fritters time to cook through without browning too quickly. If the outside is getting dark before the center is set, lower the heat.
- Don't make them too large: Smaller fritters are easier to flip and cook more evenly. I recommend using ¼ cupof batter. Scoop the batter into mounds and don't flatten them.
- Look for the right time to flip: Watch for the bottoms to turn golden brown and the tops to begin setting with bubbles forming. These visual cues are more reliable than an exact cooking time.
- Don't press them down: Resist the urge to flatten the fritters after flipping. Keeping them thicker helps maintain their soft, fluffy, pancake-like texture.
- Keep the griddle lightly greased: A small amount of butter or oil is enough to keep the fritters from sticking, helps them brown nicely, and gives the edges a slight crisp.
- Drain wet corn well: If you're using cooked corn or frozen corn that's been thawed, drain off any excess moisture before adding it to the batter. Too much moisture can make the batter thin and harder to flip.
Can I Use Fresh, Frozen, or Cooked Corn?
Yes! One of the things I love about these corn fritters is that you can use fresh, frozen, or cooked corn, so you can make them with whatever you have on hand.
- Fresh corn: Cut the kernels right off the cob and add them to the batter. The corn can be raw—there's no need to cook it first.
- Frozen corn: Thaw completely and drain well before adding it to the batter.
- Cooked corn: Leftover cooked corn works well in these fritters. Drain off any excess moisture before mixing it into the batter.
The most important thing is toavoid adding excess liquid to the batter. Corn that is very wet can make the batter thinner and the fritters more difficult to flip.
This flexibility makes these a great recipe for fresh summer corn, leftover corn from dinner, or corn you've frozen to enjoy laterin the year.
What to Serve with Corn Fritters
These Pennsylvania Dutch corn fritters are delicious enough to enjoy on their own, or as a side. Since they have a soft, fluffy texture and a slightly savory flavor, you can take them in either a sweet or savory direction, making them great for breakfast or dinner.
- Butter: Keep it simple by adding a slab of butter while the fritters are warm. The butter melts into the tender fritter. Also try adding a touch of salt.
- Maple syrup: For a sweeter option, drizzle warm maple syrup over the fritters. The combination of sweet corn, buckwheat, and maple syrup is especially delicious. My fav is butter and maple syrup on top of my corn fritter.
- Breakfast: Serve them alongside eggs, bacon, or sausage for a hearty gluten-free breakfast.
- As a side dish: They make a delicious side for grilled meats, roasted chicken, or other summer meals.
- With soup or chili: Their tender, slightly savory flavor makes them a great alternative to bread or cornbread alongside a bowl of soup or chili.
Gluten-Free Pennsylvania Dutch Corn Fritters
Equipment
- griddle or skillet
Ingredients
- 2 cups corn-raw, frozen, or cooked if using frozen, thaw first and drain
- ½ cup buckwheat flour
- ½ cup milk
- 2 large eggs
- 1 tablespoon butter melted
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- Butter or oil for greasing the griddle
- Butter or maple syrup for serving
Instructions
Mix the eggs and butter:
- In a large bowl, whisk together the eggs and melted butter. Whisking them together first helps keep the melted butter from solidifying when the milk is added.
Add the milk:
- Slowly whisk the milk into the egg and butter mixture until well combined.
Combine the dry ingredients:
- In a separate bowl, whisk together the buckwheat flour, baking powder, salt, and black pepper.
Make the batter:
- Add the dry ingredients to the wet ingredients and stir just until combined. Gently fold in the corn.
Preheat the griddle:
- Preheat an electric griddle to 350°F and lightly grease the surface with butter or oil. If using a skillet, use medium heat.
Portion the batter:
- Scoop about ¼ cup of batter per fritter onto the hot griddle, leaving space between each one, just like pancakes. There's no need to flatten them.
Cook the first side:
- Cook for about 3 minutes, or until the bottoms are turning golden brown and bubbles have formed across the tops. When the edges look set and the bottoms are golden brown the fritters are ready to flip.
Flip and finish cooking:
- Carefully flip the fritters and cook for another 2–3 minutes, until the second side is golden brown and the fritters are cooked through.
Serve:
- Serve warm with butter or maple syrup.
Notes
Frequently Asked Questions
Are corn fritters gluten-free?
Traditional corn fritters are often made with all-purpose flour, so they aren't necessarily gluten-free. These Pennsylvania Dutch corn fritters are adapted to be gluten-free by using buckwheat flour in place of the all-purpose flour.
Are these corn fritters crispy?
No. These corn fritters aresoft, fluffy, and tender rather than crispy. They're cooked on a griddle like pancakes, giving them a texture that's more like a fluffy corn pancake than a traditionally fried, crispy fritter. The only part that becomes slightly crispy is the edges, just like a pancake does if you use a lot of oil on the griddle.
Can I use fresh, frozen, or cooked corn?
Yes! You can use fresh, frozen, or cooked corn in this recipe. Fresh corn can be added raw, while frozen corn should be thawed and drained well. Cooked corn should also be drained of any excess moisture before adding it to the batter.
Why are my corn fritters falling apart when I flip them?
Make sure you allow the first side to cook long enough before flipping. Look for the bottoms to turn golden brown, the edges to begin setting, and bubbles to form across the top, just as you would when cooking pancakes.
What do you serve with corn fritters?
These Pennsylvania Dutch corn fritters are delicious served warm with butter or maple syrup. They can be enjoyed for breakfast, served as a side dish, or as the main dish for dinner.
