Golden Corn Fritters with a Protein Boost

​These corn fritters are crispy on the outside, tender on the inside, and dangerously easy to eat. I use chickpea flour and cornmeal for extra flavor and texture—the chickpea flour is added as a natural plant-based protein boost that helps keep you satisfied. As a bonus, they’re naturally gluten-free. No fancy techniques here—just good ingredients, a hot pan, and seriously crave-worthy results.

Ingredients:

(DRY)
½ cup chickpea flour
½ cup fine cornmeal 
1 tsp baking powder (optional, makes them fluffier)
½ tsp salt
¼ tsp black pepper
1/4 teaspoon turmeric (optional for deeper color)
​(WET)
½ cup buttermilk (dairy or plant-based) and up to 3/4 cup for thinner fritters
1 large egg (or 1 flax egg for vegan: 1 tbsp ground flax + 3 tbsp water, let sit 5 min)
2 tbsp finely chopped onion or chives (optional)
1/4 cup of chopped sun-dried tomatoes (optional)
1/4 cup of chopped green bell pepper
1 cup corn kernels (fresh, canned, or thawed frozen)
Avocado oil for frying

Directions:

​Mix dry ingredients: In a large bowl, combine chickpea flour, cornmeal, baking powder, salt, and pepper. Set aside.

​In another bowl, whisk together the buttermilk and egg.  Combine with the dry ingredients until just combined.

Fold in corn & extras: 
​
Heat oil: In a skillet over medium heat, add enough oil to coat the bottom.

Fry fritters: Scoop ~2 tbsp of batter per fritter into the pan. Flatten slightly. Cook 3–4 min per side or until golden brown.

Drain & serve: Place on paper towels to drain excess oil. Serve warm with sour cream, yogurt, or a dipping sauce.

Tips:
If batter is too thick, add a little more milk; if too thin, add a bit more chickpea flour.
For extra flavor, you can add a pinch of smoked paprika or garlic powder.
These fritters are best eaten fresh, but they can be reheated in a toaster oven