Irresistible Corn Fritters: The Perfect Snack or Side Dish Recipe!

These delicious Corn Fritters showcase a crispy outer layer with a soft, airy inside. The whole corn kernels are both sweet and bursting with juice, creating an ideal flavor combination for these fritters.

Recipe Details

I’m quite taken with these delightful sweet Corn Fritters. Their amazing texture, courtesy of the whole corn kernels, makes them irresistibly tasty. I often enjoy them as a side dish or as a snack on their own. They’re truly hard to resist!

• TASTE: These fritters brim with flavor, thanks to the sweet corn, aromatic chives, and creamy butter.
• TEXTURE: The contrast between a crispy exterior and a fluffy inside filled with juicy corn kernels is simply delightful.
• TIME: They can be prepared in about 35 minutes.
• EASE: The recipe is quite straightforward; just mix the ingredients and fry – it’s that simple!

What You’ll Need

Ingredient Notes

• Sweet corn: Frozen corn works best as it retains its shape perfectly.
• All-purpose flour: This forms the foundation of the fritter batter.
• Baking soda: This adds leavening, preventing the fritters from becoming overly dense.
• Eggs: They help bind the mixture and enhance the lightness of the fritters.
• Chives: These contribute a subtle onion-like flavor.

Add-ins and Substitutions

• Try different types of corn: Canned or fresh corn can be used, but keep in mind they might not maintain their shape as well as frozen corn.
• Change the oil: Use oils with a high smoke point, such as canola, vegetable, or peanut oil.
• Make it gluten-free: You can substitute gluten-free flour to cater to gluten-sensitive diets.

How to Make Corn Fritters

• Sift the dry ingredients: In a large bowl, combine flour, salt, baking soda, and sugar by sifting them. Mix the ingredients thoroughly with a whisk and set aside.

• Prepare the wet mixture: In a separate bowl, whisk together the eggs, milk, melted butter, and chopped chives.
• Combine wet and dry ingredients: Pour the wet mixture into the bowl with the dry ingredients, and use a large balloon whisk to mix everything until well combined.

• Fold in the corn. Using a spatula, gently mix the corn into the batter.
• Heat the oil. Add about one inch of avocado oil to a deep frying pan or skillet and warm it over medium-high heat.
• Fry the fritters. Carefully place mounds of the corn fritter batter into the hot oil, frying for several minutes on each side until they achieve a golden color. Use a thin spatula for flipping, and cook the other side for an additional few minutes. Serve hot.

Pro Tip: For round and uniform fritters, utilize a large ice cream scoop to drop the batter into the hot oil.

Recipe Tips

• Sift dry ingredients: This technique not only ensures that the dry components are well combined but also eliminates lumps in the flour for a smoother batter.
• Don’t overmix: To keep the batter light, particularly due to the eggs, mix just enough to blend wet and dry ingredients.
• Preheat the oil: Make sure the oil is sufficiently hot before adding the batter; otherwise, the fritters could turn out greasy by absorbing too much oil during cooking.
• Use paper towels: Post-cooking, let the fritters rest on a paper towel-lined plate to remove excess oil before serving.

FAQs

While pancake and fritter batters are similar, fritter batter is usually thicker, allowing it to hold the corn kernels better. Pancake batter often contains baking powder, which creates additional fluffiness, while fritters tend to be denser.

If the oil’s temperature drops, the fritters may take in too much moisture, resulting in a soggy or disintegrated outcome. Keep the oil at a medium-high temperature. Also, ensure that you include eggs as they help bind the mixture.