These homemade corn fritters are crispy on the outside and soft on the inside, filled with sweet corn goodness. They make a perfect snack or side dish for any meal!
When I make these, I can’t resist sneaking a few while they’re still hot. Just add a dollop of sour cream or some salsa, and you’ve got a tasty treat. Yum!
Key Ingredients & Substitutions
Corn Kernels: Fresh corn is best for flavor, but frozen corn works fine if fresh isn’t available. You can also use canned corn, but drain it well to avoid excess moisture.
Flour: All-purpose flour gives a good texture, but if you’re looking for a gluten-free option, try using almond flour or a gluten-free baking mix. Just keep in mind that the texture may vary slightly.
Cornmeal: This is optional but adds crunch. If you don’t have it, just skip it or substitute with equal parts of flour for a softer texture.
Spices: Adjust the spices to your taste! You can add chopped jalapeños for more spice or use smoked paprika for a deeper flavor. Fresh herbs like dill or basil can also be fun additions.
Dipping Sauce: If you don’t have sour cream, Greek yogurt is a great alternative. You can also mix in some mayonnaise with herbs for a creamy dip.
How Do You Get Perfectly Crispy Corn Fritters?
Getting your fritters crispy involves a few key steps. First, make sure your oil is hot enough before adding any batter. If it’s not hot, the fritters can soak up oil instead of frying properly.
- Heat your skillet over medium heat and add enough oil to cover the bottom well, about 1 inch deep.
- Test the oil by dropping a tiny bit of batter in; it should sizzle immediately. If it doesn’t, wait a bit longer.
- Don’t overcrowd the pan. Add just a few fritters at a time to keep the temperature up.
- Once they’re golden brown, use a slotted spoon and let them drain on paper towels to remove excess oil.
Follow these tips, and you’ll enjoy crispy, delicious corn fritters every time!
How to Make Homemade Corn Fritters
Ingredients You’ll Need:
- 1 cup fresh or frozen corn kernels (thawed if frozen)
- 1/2 cup all-purpose flour
- 1/4 cup cornmeal (optional for extra texture)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika or cayenne pepper (optional, for a bit of heat)
- 1/4 cup finely chopped green onions or fresh herbs (parsley or cilantro)
- 1 large egg
- 1/2 cup milk
- 1 tablespoon melted butter or vegetable oil
- Vegetable oil, for frying
- Optional dipping sauce: sour cream mixed with chopped herbs or a creamy jalapeño sauce
Time Needed:
This recipe will take about 10-15 minutes of prep time and another 10-15 minutes for cooking. So, in total, you’ll need around 30 minutes to enjoy these delicious corn fritters!
Step-by-Step Instructions:
1. Mix Dry Ingredients:
In a large bowl, whisk together the flour, cornmeal (if you’re using it), baking powder, salt, black pepper, and paprika or cayenne pepper if you’d like a little heat. Make sure everything is well combined and free of lumps.
2. Prepare Wet Ingredients:
In a separate bowl, crack the egg and beat it lightly. Then stir in the milk and melted butter (or vegetable oil). Make sure everything is mixed well and smooth.
3. Combine Wet and Dry Ingredients:
Pour the wet mixture into the bowl with the dry ingredients, and mix gently until just combined. There’s no need to overmix—the batter should be somewhat chunky. Now, gently fold in the corn kernels and the chopped green onions or herbs. Take care not to crush the corn!
4. Heat the Oil:
In a heavy skillet or deep pan, heat about 1 inch of vegetable oil over medium heat. You want it hot enough to sizzle when you drop in the batter but not smoking. This is an important step for achieving that crispy texture!
5. Fry the Fritters:
Using a spoon or a small scoop, drop spoonfuls (about 2 tablespoons each) of the batter carefully into the hot oil. Don’t overcrowd the pan; you want to give each fritter space to fry evenly. Fry for about 2-3 minutes on each side, or until they are golden brown and crispy.
6. Drain and Serve:
Once they are cooked, use a slotted spoon to remove the fritters from the oil and place them on paper towels to drain any excess oil. Serve warm with your choice of dipping sauce. You can’t go wrong with a bit of sour cream mixed with herbs!
Enjoy your delicious, crispy homemade corn fritters! They’re sure to be a hit!
Can I Use Canned Corn Instead of Fresh or Frozen?
Yes, you can use canned corn! Just make sure to drain and rinse it well to remove excess moisture. This helps to keep the fritters from becoming soggy.
Can I Prepare the Batter in Advance?
While it’s best to make the batter fresh for maximum crispiness, you can prepare it and refrigerate it for up to 2 hours. Just give it a good stir before frying as the mixture might thicken a bit.
How Should I Store Leftover Corn Fritters?
Store any leftover fritters in an airtight container in the fridge for up to 3 days. To reheat, warm them in the oven at 350°F (175°C) for about 10 minutes to retain their crispiness.
Can I Bake Instead of Frying the Fritters?
Yes, you can bake the fritters! Preheat your oven to 400°F (200°C) and place the fritters on a baking sheet lined with parchment paper. Lightly brush them with oil and bake for about 20 minutes, flipping halfway through, until golden and crispy.
