Crispy Corn Fritters Recipe
To know corn fritters is to love them. These deep-fried treats make a great appetizer or a snack, but they also go really well with a main course if you just want to serve as a side. Corn fritters have been around for a long time, and they are a classic Southern fare that holds up against the likes of fried green tomatoes or collard greens. They're somewhat similar to hush puppies, but instead of using cornmeal, you'll make corn fritters with actual corn kernels.
Recipe developer Catherine Brookes of Blue Sky Eating came up with this delicious dish that tastes just as good as it sounds. "The natural sweetness of corn is so delicious when combined with a crisp, flavorful batter and a little spice," Brookes raves. "Corn fritters are a classic recipe that are fun and easy to make and will always please a crowd!" If you're looking for the perfect appetizer to bring to a party, you simply cannot go wrong with this recipe.
Gather the ingredients for crispy corn fritters
To make these corn fritters, you will need cornstarch, all-purpose flour, baking powder, salt, cayenne pepper, garlic powder, onion powder, paprika, large eggs, milk, corn, spring onions, a fresh red chili, and vegetable oil.
Mix the dry ingredients together
Grab a mixing bowl and begin adding your dry ingredients. This includes cornstarch, flour, baking powder, salt, cayenne pepper, garlic powder, onion powder, and paprika. Be sure to use a whisk to combine everything well.
Combine the wet and dry ingredients
In another mixing bowl, add the eggs and milk. Once again, use a whisk to combine. Then, pour the egg mixture into the bowl with the dry ingredients.
The only other things you will need to add at this time are corn, spring onions, and diced red chili. By the way, the red chili is the secret ingredient. "Adding a little fresh chili to the batter gives that extra kick of spice," Brookes shares. Be sure to mix everything together thoroughly.
Heat the oil and cook the fritters
Add oil to a large frying pan and place it over your stove. The temperature should get hot enough so that when you drop the corn fritters in the oven, the batter sizzles.
Just add about 2 tablespoons of batter to the pan for each fritter. Fry for about 3 minutes, then flip them over. Once you flip, fry on the other side for a few minutes. Please note that you can fry multiple fritters at once, just make sure not to overcrowd the pan.
Transfer the fritters to towel and serve
When you remove the fritters from the oven, transfer them to a piece of kitchen towel to soak up the excess oil before serving.
These fritters make a great appetizer, but Brookes also provides a few additional serving suggestion to up your game. She says she likes to serve these corn fritters "dipped in mayo, ketchup or guac." "You can always have a little rice or crusty bread on the size too," she adds.
Sadly, leftovers aren't great. "These are definitely best eaten right away as they can go a little soggy otherwise," Brookes shares.
- 2 tablespoons cornstarch
- ⅔ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon cayenne pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- 3 large eggs
- ¼ cup milk
- 2 cups corn (frozen or canned)
- 4 green onions, chopped
- 1 fresh red chili, finely chopped
- ½ cup vegetable oil, for frying
- Add the cornstarch, flour, baking powder, salt, cayenne pepper, garlic powder, onion powder, and paprika to a mixing bowl and whisk to combine.
- In another bowl, whisk together the eggs and milk.
- Pour the egg mixture into the bowl with the dry ingredients, then add the corn, spring onions and red chili. Mix well to combine.
- Heat the oil in a large frying pan. It should be hot enough that the batter sizzles when it hits the oil.
- Add about 2 tablespoons of the batter to the pan per fritter. Fry for about 3 minutes then flip and fry for another few minutes. You can fry multiple fritters at once.
- Transfer the fritters to a paper towel-lined plate to soak up excess oil before serving.
| Calories per Serving | 187 |
| Total Fat | 12.9 g |
| Saturated Fat | 1.4 g |
| Trans Fat | 0.1 g |
| Cholesterol | 56.4 mg |
| Total Carbohydrates | 14.9 g |
| Dietary Fiber | 1.1 g |
| Total Sugars | 2.6 g |
| Sodium | 164.7 mg |
| Protein | 4.1 g |
