Roasted Corn Fritters

IMG_9656s title

Ingredients (makes about 12 fritters):

  • 2 ears of corn, husks on! (OR 2 cups of cooked corn kernels)
  • 3 bell peppers, diced
  • Optional: 1/4 Cup cooked black beans (I had leftover beans so I just tossed these in!)
  • Batter:
    • 1/2 Cup finely ground cornmeal
    • 1/2 Cup white rice flour
    • 1/2 Cup water
    • 1 teaspoon baking powder
    • 1 teaspoon sea salt
    • 1/2 teaspoon smoked paprika
    • 1/2 teaspoon garlic powder
  • Oil for frying


  1. Preheat your oven to 350 degrees Fahrenheit.  We’re going to roast our corn and peppers at the same time!  Place your corn husks directly on your oven wrack.  Let cook for 30 minutes.  Prepare a baking sheet with parchment paper and place your diced bell peppers on it.  Let your peppers roast for 20 minutes, flip, and roast for another 20 minutes.  Carefully remove your corn (with potholders ON) and let cool down until you can peel the husk off of your corn.  Use a knife and cut the corn off of the cob.
  2. In a large mixing bowl, combine your cornmeal, white rice flour, baking powder, sea salt, smoked paprika, garlic powder, and stir to combine.  Add your water and whisk until you have a nice thick batter.  Add in your corn off the cob and bell peppers.  Stir to fully incorporate.  IMG_9637s
  3. In your cast iron skillet (or saute pan), add 1 Tablespoon of your cooking oil (I used avocado oil) and heat on medium-high.  Use 1-2 Tablespoons per fritter and form a flat patty shape.  Fry on each side for about 5-7 minutes, until golden.  IMG_9639s
  4. Enjoy eating whole!IMG_9646s IMG_9653s IMG_9656s

Questions? Comments? :)

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