Description
These easy corn fritters are a delicious and quick side dish perfect for any meal. Made with fresh or canned corn and a simple batter, they’re crispy on the outside and tender on the inside. Enjoy them warm with your favorite dipping sauce or a dollop of sour cream.
Ingredients
Scale
Fritter Batter
- 1 cup corn kernels (fresh, canned drained, or frozen thawed)
- 0.5 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon paprika (optional)
- 1 large egg
- 0.33 cup milk
- 2 tablespoons green onions, finely chopped (optional)
- Vegetable oil for frying
Instructions
- Prepare Dry Ingredients: In a medium bowl, whisk together the flour, sugar, baking powder, salt, black pepper, and paprika if using to create a well-mixed dry base for the batter.
- Combine Wet Ingredients: In a separate bowl, whisk the egg and milk until fully combined, ensuring a smooth liquid mixture to add to the dry ingredients.
- Mix Batter: Pour the wet ingredients into the dry ingredients and stir gently until just combined, being careful not to overmix to maintain a light texture.
- Add Corn and Onions: Fold in the corn kernels and green onions if using, distributing them evenly throughout the batter for flavor and texture.
- Heat Oil: Heat a thin layer of vegetable oil in a skillet over medium heat, ensuring it’s hot enough to crisp the fritters without burning.
- Fry Fritters: Drop heaping tablespoons of batter into the hot oil and gently flatten each slightly with the back of a spoon. Cook each fritter for 2 to 3 minutes per side until golden brown and cooked through.
- Drain and Serve: Transfer cooked fritters to a paper towel-lined plate to drain excess oil. Repeat the process with remaining batter. Serve warm with sour cream, honey, or a spicy dipping sauce as desired.
Notes
- Serve with sour cream, honey, or a spicy dipping sauce for added flavor.
- For a cheesy variation, stir in 0.25 cup shredded cheddar cheese into the batter before frying.
