Description
Crispy and Golden Corn Fritters are savory, pan-fried bites made with sweet corn, fresh herbs, and a light, fluffy batter. Golden on the outside and tender on the inside, these easy fritters are perfect as a side dish, appetizer, or snack any time of year.
Ingredients
Scale
Fritter Batter
- 1 1/2 cups corn kernels (fresh, frozen, or canned and drained)
- 1/2 cup all-purpose flour
- 1/4 cup cornmeal
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp smoked paprika (optional)
- 2 green onions (thinly sliced)
- 1 tbsp chopped fresh parsley or cilantro
Wet Ingredients
- 1/4 cup milk
- 1 large egg
For Frying
- Vegetable oil for frying
Instructions
- Prepare the dry ingredients: In a large bowl, whisk together the flour, cornmeal, baking powder, salt, black pepper, and smoked paprika (if using) to combine evenly.
- Add corn and herbs: Stir in the corn kernels, thinly sliced green onions, and chopped fresh parsley or cilantro until evenly distributed in the dry mixture.
- Mix the wet ingredients: In a separate bowl, whisk together the egg and milk until well combined.
- Combine wet and dry mixtures: Pour the egg and milk mixture into the dry ingredients and gently stir until just combined, being careful not to overmix to keep the batter light.
- Heat the oil: Place a skillet over medium heat and add 2 to 3 tablespoons of vegetable oil, heating it until shimmering but not smoking.
- Cook the fritters: Drop spoonfuls of the batter into the hot skillet and use the back of the spoon to flatten them slightly. Cook the fritters for about 2 to 3 minutes on each side, or until they develop a golden brown and crispy crust.
- Drain and repeat: Transfer cooked fritters to a paper towel-lined plate to drain excess oil. Continue cooking the remaining batter in batches, adding more oil as needed to maintain the frying temperature.
- Serve warm: Serve the fritters warm, optionally accompanied by sour cream, hot sauce, or a squeeze of lime for added flavor.
Notes
- For spicier fritters, add chopped jalapeños or a pinch of cayenne pepper to the batter.
- Keep cooked fritters warm in a 200°F oven while frying remaining batches.
- Use fresh or frozen corn for best texture; if using canned, ensure it is well-drained.
- These fritters are best enjoyed immediately but can be reheated in a skillet to restore crispness.
