Introduction:
Corn fritters are the kind of simple comfort food that instantly wins people over: crisp edges, a tender middle,
and sweet pops of corn in every bite. They’re quick enough for a weeknight side dish, fun enough for a weekend brunch,
and snackable enough to disappear straight from the plate. Think of them as the perfect “between” food—part pancake,
part savory bite, and totally customizable.
This version is designed to be crispy on the outside and fluffy inside without being greasy.
The secret is a balanced batter (not too wet), a short resting time so the flour hydrates, and frying at the right
temperature so the fritters brown quickly and don’t soak up oil. You can use fresh corn cut from the cob, frozen corn
(thawed and dried), or canned corn (well drained). Add herbs, cheese, spices, or chopped peppers to make them your own.
Serve corn fritters with a dip, top them with a fried egg, or pile them into a brunch board with avocado, salsa, and
hot sauce. Once you learn the base recipe, you’ll never run out of ways to enjoy them.
Ingredients:
- Corn: 2 cups (fresh, frozen-thawed, or canned-drained)
- All-purpose flour: 3/4 cup
- Baking powder: 1 1/2 teaspoons
- Salt: 3/4 teaspoon
- Black pepper: 1/4 teaspoon
- Eggs: 2 large
- Milk: 1/3 cup (or buttermilk for extra tang)
- Green onions: 3 tablespoons, thinly sliced
- Garlic: 1 clove, minced (or 1/2 teaspoon garlic powder)
- Optional cheese: 1/2 cup shredded cheddar or crumbled feta
- Optional heat: 1/4 teaspoon cayenne or 1 minced jalapeño
- Oil for frying: 3–5 tablespoons (neutral oil like canola/vegetable)
Instructions:
- Prep the corn: If using frozen corn, thaw and pat dry. If using canned corn, drain very well and pat dry.
- Mix dry ingredients: In a bowl, whisk flour, baking powder, salt, and pepper (plus cayenne if using).
- Mix wet ingredients: In a second bowl, whisk eggs and milk until smooth.
ADVERTISEMENT
