Corn and buckwheat fritters are a perfect savory snack, for breakfast, or enjoy them as a side dish.

This recipe combines the sweetness of corn with the nutty flavor of buckwheat. The batter is spooned onto a hot griddle, creating golden-brown fritters with a crisp exterior and a tender, flavorful interior. This dish is also a great way to repurpose overcooked or leftover buckwheat.

Ingredients For Corn And Buckwheat Fritters

• Buckwheat: Roasted or raw-green, leftover, or best if overcooked, adds a nutty flavor.
• Corn: Provides natural sweetness, a pop of flavor, and a pleasant texture to the fritters.
• Almond Flour: Helps bind mixture together, and gives fritters a slightly denser and nuttier taste.
• Baking Soda: This helps fritters rise and gives them a light and airy texture.
• Almond Cheddar Cheese: Adds creaminess when melted and brings richness and depth of flavor.
• Seasonings: Salt and black pepper balance the overall flavor of the fritters.
• Eggs: Serve as a binding agent, helping to hold the fritters together.
• Green Onions: Add a fresh, mild onion flavor and provide a pop of color and texture.
• Parsley: Brings a fresh and herbaceous flavor, and provides a vibrant green color.
• Avocado Oil: For frying, it has a mild flavor, and a high smoke point makes crispy fritters.

Corn And Buckwheat Fritters Recipe

• 1 cup (200g) roasted or raw-green cooked buckwheat (best if overcooked)
• 1 cup (138g) fresh grilled corn kernels, about 2 ears
• 1/3 cup (33g) almond flour (for nutty flavor)
• 1/2 teaspoon (2.5g) baking soda (for airy texture)
• 1/3 cup (45g) grated almond or regular cheddar cheese
• 2-3 large eggs (100-150g), more if needed
• 1 tablespoon (15g) finely chopped green onions
• 1-2 tablespoons (3-6g) chopped parsley, more for garnish
• 1/4 teaspoon (1.5g) pink or kosher salt, to taste
• 1/8 teaspoons (0.4g) ground black pepper, to taste
• 2 tablespoons (30ml) avocado oil for frying, more if needed

Recommended Equipment

• Griddle or Pan: Use for frying the fritters.
• Optional: Plate or wired rack lined with paper towels to drain excess oil.

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How to Make Corn And Buckwheat Fritters

1. Prep the Buckwheat: If using raw green buckwheat, toast it lightly in a dry pan until fragrant. If using leftover or overcooked buckwheat, skip this step.

➤ Chef’s Tip: Using mushy or overcooked buckwheat gives the best consistency and texture. Adjust consistency of the batter by adding an extra egg or a tbsp. of milk to make a slightly sticky or thinner batter.

2. Combine Ingredients: In a mixing bowl, mix cooked buckwheat, corn kernels, almond flour, baking soda, grated almond or regular cheddar cheese, chopped green onions, and chopped parsley. Crack the eggs, season with salt and ground black pepper, and stir until all ingredients are well combined.

➤ Chef’s Tip: Corn: Use smaller-sized corn kernels for the best flavor and texture in the fritters

3. Adjust Consistency: If the batter is too thick, you can add an extra egg or a tablespoon of milk to achieve a slightly sticky and thinner consistency.

➤ Chef’s Tip: For a finer-textured fritter, pulse the batter a few times in a food processor until a finer texture forms.

➤ Chef’s Note: At this point, you can cover the bowl and refrigerate the batter for 30 minutes to an hour.

4. Heat the Griddle or non-stick pan over medium-low heat. Add avocado oil and let it heat.

➤ Chef’s Tip: For golden-brown and crispy fritters, heat griddle and oil before spooning the batter.

5. Spoon the Batter: Using a spoon or a medium-sized #40 cookie scoop, drop portions of about 1-2 tablespoons (1-2 oz./30-60 grams) of batter onto the griddle, forming small fritters. Spread them slightly to ensure even cooking.

6. Cook: Cook each side until golden brown and crispy, approximately 1-2 minutes per side. Adjust the heat as needed to prevent burning and ensure the fritters cook through.

7. Drain: Transfer the cooked fritters to a plate lined with paper towels to drain excess oil, if needed.

8. Garnish and Serve the fritters warm, garnished with additional chopped parsley for a fresh touch. They can be enjoyed on their own, with yogurt dipping sauce, or with your favorite dipping sauce.

• Sauce: Serve with tzatziki, yogurt sauce, or a spicy mayo to complement flavors of fritters.
• Salad: Pair with a fresh mix of green salad for a light and refreshing contrast.
• Breakfast: They make a delicious and healthy addition to breakfast or brunch.
• Lemon: Serve with lemon wedges on the side for a burst of citrusy flavor.
• Hummus: Enjoy them with hummus for a creamy and flavorful twist.
• Bowls: Add them to grain bowls for a hearty and satisfying meal.
• Lunchbox: Add them to your or kids’ lunchbox for a wholesome and well-balanced meal.

Storage and Serving

Make-Ahead: Refrigerate prepared batter in an airtight container for 30-60 minutes before cooking.

Storage: Store leftover fritters in an airtight container and refrigerate for up to 2-3 days.

Reheating: Using an oven or stovetop for reheating keeps the crispiness of fritters better than a microwave.

• Stovetop: Reheat on a skillet over low heat for 2-4 minutes on each side or until heated through and crispy.
• Oven or Toaster Oven: Reheat them on a baking sheet, covered loosely with foil at 350°F (175°C), for about 5-10 minutes or until thoroughly heated.
• Microwave: Quick reheating, but note that it may affect the crispiness. Reheat on a heat-safe plate covered with a damp paper towel, using medium power for short intervals (15-30 seconds) until warmed through.

Yields: 10 fritters (600 grams), approximately 2 oz. / 60 grams each.
Servings: 2-3 fritters per serving, about 2 oz. / 60-90 grams each.

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