Description
Crispy, golden corn fritters packed with fresh corn kernels, green onions, and herbs, perfect as a tasty appetizer or side dish for any meal. These fritters are quick to prepare and fried to a delicious crisp, offering a delightful combination of textures and flavors.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups fresh or frozen corn kernels (thawed if frozen)
- 1/2 cup all-purpose flour
- 1/4 cup cornmeal (optional for extra crispiness)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika (optional for extra flavor)
Wet Ingredients
- 1/4 cup milk (or plant-based milk)
- 1 egg, lightly beaten
Additional Ingredients
- 2 green onions, finely chopped
- 2 tablespoons fresh parsley, chopped
- 1/4 cup shredded cheese (optional, for added flavor)
- Vegetable oil, for frying
Instructions
- Prepare the Dry Mixture: In a large mixing bowl, combine the all-purpose flour, cornmeal (if using), baking powder, salt, black pepper, and smoked paprika. Add the corn kernels, chopped green onions, fresh parsley, and shredded cheese if you choose to include it. Toss all the ingredients well to coat the corn and herbs evenly with the dry mixture.
- Form the Batter: Stir in the milk and beaten egg gradually into the dry ingredients, mixing until you achieve a thick, scoopable batter. If the batter feels too dense, add a small amount of milk to loosen it enough for spooning into the skillet.
- Heat the Oil: Warm about 1/4 inch of vegetable oil in a large skillet over medium heat. The oil should be hot enough to sizzle when a drop of batter is added but not smoking.
- Fry the Fritters: Using a spoon, drop portions of batter into the hot oil, flattening them slightly with the back of the spoon to form fritters. Fry each fritter for approximately 2 to 3 minutes per side until they develop a golden-brown, crispy exterior. Avoid overcrowding the pan to ensure even cooking.
- Drain and Repeat: Remove the cooked fritters from the skillet and place them on a paper towel-lined plate to absorb excess oil. Continue frying the remaining batter in batches following the same process.
- Serve: Serve the corn fritters warm with your choice of dipping sauces like sour cream, salsa, or sweet chili sauce for extra flavor and enjoyment.
Notes
- For extra crispiness, cornmeal adds a nice texture but can be omitted if unavailable.
- Use fresh or thawed frozen corn kernels depending on availability.
- Adjust seasoning according to taste, adding more salt or spices if preferred.
- Vegetable oil should be heated to medium to avoid burning the fritters before the inside cooks fully.
- These fritters can be made vegetarian by using plant-based milk and skipping the cheese or opting for vegan cheese.
- Leftover fritters can be reheated in a skillet to maintain their crispiness.
