Corn Fritters
They feature sweet corn kernels and a lightly seasoned batter.The recipe uses simple, affordable pantry ingredients.You can prepare the batter in just a few minutes.Pan-frying creates delicious golden edges and a soft center.Serve them hot with your favorite dipping sauce.
Ingredients
- 1½ cups sweet corn kernels, fresh, frozen, or canned
- ½ cup all-purpose flour
- 1 large egg
- ¼ cup milk
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons chopped green onions
- 1 tablespoon chopped fresh parsley
- ¼ teaspoon paprika (optional)
- 3–4 tablespoons vegetable oil for frying
Instructions
- First, drain canned corn thoroughly or thaw frozen corn completely. Pat the kernels dry to remove excess moisture. If you're using fresh corn, remove the kernels from the cob.
- Next, combine the flour, baking powder, salt, black pepper, and paprika in a mixing bowl. Add the egg and milk, then whisk until smooth. Stir in the corn kernels, green onions, and parsley until evenly distributed.
- Place a large skillet over medium heat and add the vegetable oil. Allow the oil to heat before adding the batter. However, avoid overheating it because the fritters may brown too quickly.
- Spoon small portions of batter into the skillet. Flatten each portion gently with the back of a spoon. Leave enough space between fritters for easy flipping.
- Cook each fritter for approximately 2–3 minutes per side. Flip carefully when the edges look set and the bottoms turn golden brown. Continue cooking until both sides are crisp and the centers are fully cooked.
- Transfer the cooked fritters onto a paper towel-lined plate. This helps remove excess oil and preserves their crisp texture. Finally, garnish with fresh parsley and serve immediately with your favorite sauce.
Notes
- Fresh corn provides a naturally sweet flavor and pleasant texture.
- Frozen corn works well when fresh corn is unavailable.
- Drain canned corn thoroughly before mixing the batter.
- Avoid overmixing because it can make the fritters dense.
- Keep the batter thick enough to hold its shape.
- Maintain medium heat for even browning.
- Serve freshly cooked fritters for the best crispness.
- Refrigerate leftovers in an airtight container for up to three days.