corn fritter recipe

These easy Corn Fritters are sweet, delicate, and filling. They can be prepared with fresh, frozen, or canned corn. Simple recipe – great taste!

Corn Fritters

all-purpose flour

water

baking powder

olive oil

corn kernels (fresh

medium bell pepper

parsley

chives

salt (or

pepper

Prepare the batter by whisking together the flour, baking powder, egg, and water in a medium bowl. When the batter is smooth, add the olive oil, salt, and pepper and mix well.

To the batter, add the corn, bell pepper, parsley, and chives. Mix it well and set aside.

Heat up a large, non-stick skillet over medium heat. Pour about 3-4 tablespoons of olive oil onto it. Once the oil is hot, add one heaping tablespoon at a time of the corn mixture, and flatten out the tops slightly to make the fritters even. Cook for 3-4 minutes per side, or until golden brown. If they brown too quickly, reduce the heat.

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These easy Corn Fritters are sweet, delicate, and filling. They can be prepared with fresh, frozen, or canned corn. Simple recipe – great taste!

These corn fritters are loaded with fresh corn, rich with a touch of honey and buttermilk, light and tender on the inside, perfectly crispy on the outside!

cornmeal

salt

paprika

white pepper

cayenne pepper

black pepper

buttermilk, room temp

eggs

honey

unsalted, melted butter

fresh-cut corn kernels (about 3 large ears, or 4 medium ears)

cheddar cheese

Oil,

chives,

In a bowl, whisk together the flour, cornmeal, baking powder, salt, paprika, white pepper, cayenne and black pepper.

In another bowl, whisk together the buttermilk, eggs, honey and melted butter.

To another large bowl add the corn kernels and the finely grated white cheddar cheese, then sprinkle in the flour/seasoning mixture, and toss with the corn kernels to combine well.

Pour in the buttermilk mixture, and using a spatula, fold all of the ingredients together gently, just until well combined. (The batter will be <em>thick</em>, and this is normal.)

Pour enough oil into your large non-stick skillet to just coat the bottom (for a shallow fry), turn the heat on medium, and allow the oil get hot and begin to shimmer.

Once the oil is hot, reduce the heat to medium-low, and using a cookie dough scoop (about 1 1/2 tablespoon portions) drop about 4 fritters into the pan at a time; using the back of a small spoon, gently flatten/shape the batter into a small, even, silver-dollar shape, and allow the fritters to fry about 2-3 minutes per side, until nice and deeply golden-brown.

Remove the golden fritters from the pan and allow them to drain on a paper towel-lined wire rack or platter, and repeat until all corn fritters are fried. (You can keep them in a warm 200° oven while you fry up the batches to keep them extra warm.)

Finish the corn fritters by sprinkling over a touch of salt, then garnish with minced chives; serve plain or with extra honey on the side to drizzle over top, or perhaps some sour cream with chives.

Celebrate the bounty of summer with fresh Corn Fritters!  A flavorful recipe that works as a tasty appetizer, hearty side dish or as a vegetarian main course. Serve with creamy Cilantro Sauce!

 Corn Fritters Recipe

corn

tsp kosher salt

tsp smoked paprika

tsp sugar

tablespoon coriander whole seeds

milk, nut milk

lime zest

lime juice

all-purpose flour flour

tsp baking powder

red bell pepper, finely diced (optional or add more corn)

green onions, chopped

cilantro, chopped- or sub basil, or flat-leaf parsely

sour cream

mayo

packed cilantro, chopped

garlic clove, finely minced

lime juice, more to taste

tsp cumin

coriander

Preheat oven to 375F

Prep the corn. Lay the corn flat on the counter, and cut the kernels off. Set aside.

Make the corn fritter batter. In a large bowl, whisk the eggs, milk, lime zest and lime juice, spices, salt, pepper and sugar until smooth. Combine the flour and baking powder in a small bowl, then whisk this into the egg mixture, whisking until very smooth.

 Stir in the fresh corn, cheese, scallions, cilantro, bell pepper, and optional jalapeno.  You should have a thick batter that mounds on a spoon. If it feels overly thick, add a splash of milk, or overly runny, add a tablespoon of flour.  If unsure about consistency, cook one &#8220;tester&#8221; fritter first.

Cook Fritters

Heat olive oil in a large nonstick pan or cast iron skillet over medium heat.  Place 5 rounded spoonfuls of fritter batter (2-inch round fritters) carefully into the skillet (scooting in any stray kernels) and cook for about 3 minutes on each side until golden and holding together. Working in batches, move the fritters to the wire rack in the oven to cook all the way through. Don&#8217;t worry if they are still a little doughy in the middle; they will continue to cook in the oven. Bake until puffed, about 10-15  minutes.

Cilantro Dipping Sauce 

In a food processor, pulse cilantro cream ingredients until blend until combined.(Alternatively, feel free to mix in a bowl)

Serve the fritters with the Cilantro cream, garnish with cilantro, lime wedges and your favorite Hot sauce.

These are the best corn fritters. I have made them every summer for the past 8 years and am never disappointed.

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