Description
Corn fritters are a crispy, golden treat made with sweet corn kernels mixed into a savory batter and fried to perfection. They’re quick to prepare and make a delightful snack, appetizer, or side dish.
Ingredients
Units
Scale
Serves 4-6
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For the fritters:
- 1 cup (125 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika (optional)
- 1 large egg
- 1/2 cup (120 ml) milk
- 1 cup (150 g) corn kernels (fresh, frozen, or canned, drained)
- 1/4 cup (40 g) finely chopped green onions or chives
- 1/4 cup (30 g) shredded cheddar cheese (optional)
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For frying:
- Vegetable oil, for frying
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For serving:
- Sour cream, salsa, or honey (optional)
Instructions
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Prepare the batter:
- In a large bowl, whisk together the flour, baking powder, salt, pepper, and smoked paprika.
- In a separate bowl, beat the egg and milk together. Gradually pour the wet mixture into the dry ingredients, stirring until just combined.
- Fold in the corn kernels, green onions, and cheddar cheese (if using).
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Heat the oil:
- In a large skillet, heat about 1/4 inch (0.5 cm) of vegetable oil over medium heat until it shimmers. To test, drop a small bit of batter into the oil—if it sizzles, it’s ready.
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Fry the fritters:
- Scoop 2-3 tablespoons of batter for each fritter and drop it carefully into the hot oil. Flatten slightly with the back of a spoon.
- Fry for 2-3 minutes per side, or until golden brown and crisp. Adjust the heat as needed to prevent burning.
- Transfer the fritters to a plate lined with paper towels to drain excess oil.
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Serve:
- Serve warm with sour cream, salsa, honey, or your favorite dipping sauce.
Notes
- For added flavor, mix in diced jalapeños, cooked bacon bits, or herbs like parsley or cilantro.
- To make the fritters lighter, whisk the egg whites separately until stiff peaks form, then fold them into the batter.
- Leftovers can be reheated in a 350°F (175°C) oven for 5-7 minutes to regain their crispiness.