Gluten-Free Pennsylvania Dutch Corn Fritters
These soft and fluffy Pennsylvania Dutch corn fritters are made with buckwheat flour and plenty of corn. Cooked on a griddle like pancakes, they're tender rather than crispy and delicious served with butter or maple syrup.
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
Corn: Fresh raw corn, thawed frozen corn, or cooked corn can be used. If using frozen or cooked corn, drain well and remove excess moisture before adding it to the batter.
Dairy-free option: Use a dairy-free milk such as almond milk in place of the milk. Use dairy-free butter or avocado oil in place of the butter.
Fritter size: Using approximately ¼ cup of batter per fritter makes about 10 fritters from one batch.
Fluffy texture: Don't press the fritters down while they cook. Keeping them slightly thick helps maintain their soft, fluffy, pancake-like texture.
Cooking time: The exact cooking time can vary slightly depending on the size of the fritters and the cooking surface. The golden-brown bottoms, set edges, and bubbling tops are the best indicators for when to flip.
