Corn Fritters Recipe

You know that moment when you stumble upon a recipe that feels like a cozy hug from a cherished friend? That’s exactly how I felt when I uncovered this delightful corn fritter masterpiece—crispy on the outside, tender on the inside, and bursting with sweet corn goodness. Let’s dive into some culinary magic!

I enjoy making fast, scrumptious recipes, and these corn fritters are no exception. They combine the sweetness of fresh corn with some paprika and black pepper for spice.

Everyone in the Man household thinks these fritters are tasty, but I have to say that adding chopped green onions and cilantro ups the flavor and nutrition and makes them more satisfying than any fritters should really be.

Ingredients

• All-purpose flour: A mainstay for structure, rich in carbohydrates.
• Sweet corn kernels: Naturally sweet, high in fiber and vitamin C.
• Green onions: Add a mild oniony flavor, with vitamins A and C.
• Cilantro/parsley: Fresh herbs for a burst of flavor and antioxidants.
• Egg: Provides protein and binds ingredients.

Ingredient Quantities

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika
• 1/2 cup milk
• 1 large egg
• 2 cups corn kernels (fresh, canned, or frozen)
• 1/4 cup chopped green onions
• 1 tablespoon chopped fresh cilantro or parsley (optional)
• Vegetable oil for frying

How to Make this

1. In a big bowl, blend the flour, baking powder, salt, black pepper, and paprika until well mixed.

2. In a small bowl, mix the egg and milk until smooth.

3. Combine the milk mixture with the dry ingredients and stir until just combined.

4. Mix until evenly distributed the corn kernels and chopped green onions with the batter.

5. If using, fold in the chopped cilantro or parsley gently.

6. In a large skillet, heat approximately 2 tablespoons of vegetable oil over medium heat.

7. When the skillet is hot, drop big spoonfuls of batter into it, using about a heaping quarter cup for each cake. The batter will spread very little on its own, so you might want to give each cake a little hand flattening it to about half an inch. The cakes will puff a bit while cooking, but they’re denser than a pancake and fluffier than a cornmeal cake.

8. Fry the fritters for approximately 2-3 minutes per side, or until they are golden brown and thoroughly cooked.

9. Remove the from the deep-fryer and drain them on a plate lined with paper towels to absorb the excess oil.

10. Corn fritters may be served warm. You have a choice: Serve them with a sauce or without. If you opt for a sauce, it can just as easily be something simple and clean like a lemony yogurt as something elaborate like a cilantro-cashew pesto I make.

Equipment Needed

1. Large bowl
2. Small bowl
3. Measuring cups
4. Measuring spoons
5. Whisk
6. Mixing spoon or spatula
7. Large skillet
8. Tablespoon
9. Spatula or turner
10. Plate
11. Paper towels

FAQ

• Q: Can I use frozen corn for corn fritters?
  
  A: Yes, you can use frozen corn. Just make sure to thaw and drain it well before adding it to the batter.
• Q: What can I use as a substitute for milk?
  
  A: You can substitute milk with an equal amount of almond milk, soy milk, or another dairy-free alternative.
• Q: How can I make these fritters spicier?
  
  A: Add some finely chopped jalapeños or a pinch of cayenne pepper to the batter for extra heat.
• Q: Can these fritters be made gluten-free?
  
  A: Yes, you can use gluten-free all-purpose flour as a direct substitute for the regular flour.
• Q: What is the best oil for frying the fritters?
  
  A: Vegetable oil, canola oil, or other neutral oils with a high smoke point work best for frying the fritters.
• Q: How do I keep the fritters crispy?
  
  A: Once fried, place the fritters on a wire rack over a baking sheet instead of on paper towels to keep them crisp.

Corn Fritters Recipe Substitutions and Variations

1 cup can be entirely substituted with whole wheat flour, which offers a healthier option compared to all-purpose flour.
1/2 cup milk can be replaced with almond milk or any other non-dairy milk for a dairy-free version.
A flaxseed egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water) can be used in place of 1 large egg for a vegan option.
Replace the 2 cups corn kernels in the recipe with 2 cups finely chopped zucchini for a completely different flavor and texture.
Chopped fresh basil or dill can be used in place of fresh cilantro or parsley for a different herbal flavor.

Pro Tips

1. Use Fresh Corn When Possible If you have access to fresh corn, it can enhance the flavor and texture of the fritters. Just cut the kernels off the cob and add them to the batter. Fresh corn will add a natural sweetness and a bit of crunch.

2. Adjust the Batter Consistency The batter should be thick enough to hold its shape when dropped into the skillet, but not too thick. If it seems too dry, add a little more milk, a tablespoon at a time, until you reach the desired consistency.

3. Preheat the Skillet Properly Make sure the oil is hot enough before adding the batter. A drop of water should sizzle vigorously when added to the oil. Proper heat ensures that the fritters are crispy on the outside and cooked evenly on the inside.

4. Experiment with Spices and Herbs Feel free to customize the spices and herbs based on your taste. You can add a bit of cumin or cayenne pepper for extra heat, or throw in some garlic powder for additional flavor depth.

5. Serve Immediately for Best Texture Corn fritters are best enjoyed right after frying when they are warm and crispy. If you have to make them in advance, you can keep them warm in an oven set to low heat until ready to serve to maintain their texture.