GF maple glazed corn fritter donuts 🌽

If you’re from Iowa, you get it.

In the summer, in the Midwest. Or anywhere else where local sweet corn can be bought by the bushel, then you sit out in the garage with your sister and shuck the ears for your mom, coming away with memories of dinner with platters of corn, slathered with butter and plenty of salt. Corn-every-way. Corn on the grill. Scalloped corn. Corn chowder. Blanched, bagged and frozen. And sometimes corn fritters with maple syrup and sausages.

I got the idea a few weeks ago to tweak my gluten free almond flour donut recipe into a corn fritter donut, reminiscing about our mom’s corn fritters. A maple glaze seemed awfully important.

By the time I was playing with the recipe a second round, adding a few more minutes to the usual bake time to give them an extra crispy surface, and scattering corn kernels right in the coconut oil greased donut pans to make sure there were a few roasted bits in every bite – a powdered sugar option sounded like a must, too.

The donuts are so light, and fragrant, they are just delicious plain as well.

But why not embellish … it’s summer …

You could even double dip the maple glaze.

Let’s bake them, then decide. 😊

GF Maple glazed corn fritter donuts

Makes 10 beautiful small donuts

1 c. finely ground almond flour
1/3 c. tapioca flour
1/4 c. organic cane sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
1 c. plus 2 tbsp. fresh corn kernels
1 egg
1/3 c. flax, oat or other milk
1 1/2 tbsp. melted coconut oil, plus additional to generously grease pans

Maple glaze

1 c. organic powdered sugar
2 tbsp. pure maple syrup
1 tbsp. flax, oat or other milk

Powdered sugar if desired to dust some of the donuts

Preheat oven to 375 degrees and place one rack in center of oven. Generously grease ten donut slots in two non-stick donut baking pans. Sprinkle a few kernels corn (2 tbsp. for all the donuts) into each donut slot.

In a large mixing bowl, combine dry ingredients. Whisk until thoroughly blended and all lumps in flours and sugar are dispersed. Stir in 1 c. corn kernels. In a smaller mixing bowl, add egg and milk, and whisk until smooth.

Pour the wet ingredients into the dry, whisking quickly to a smooth batter. Add melted coconut oil to the batter, whisking quickly again until all ingredients are combined evenly. Spoon batter into prepared donut pans, filling the molds about 3/4 full (don’t let the center become covered.)

Bake donuts for about 20 minutes. They should be golden brown around the edges and a slightly firm springiness when touched. Remove from oven, immediately invert on wire rack. Cool completely before glazing or dusting with powdered sugar.

For maple glaze: Mix all ingredients together with a spoon until smooth and quite thick, breaking up any powdered sugar lumps with the back of your spoon. If glaze is a bit runny, add a little more powdered sugar – you want a thick consistency that will hold up on the donuts. Hold donuts and dunk rounded side into glaze, turning your wrist then lifting to apply. Allow to set – if you can. 😊 Dust additional donuts with powdered sugar by placing a tablespoon or so into a sieve and tapping over donuts.