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Easy Corn Fritters Recipe

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4.3 from 14 reviews

These Easy Corn Fritters are a crispy, golden-brown delight with a perfect balance of sweet corn and savory spices. Made from a simple batter of flour, cornmeal, fresh or thawed corn kernels, and green onions, then pan-fried to perfection in butter and oil, these fritters are perfect as a snack, appetizer, or side dish. Served warm with flaky salt and optional sour cream, they offer a comforting and flavorful bite that’s sure to please the whole family.

Ingredients

Dry Ingredients

  • 1 cup all-purpose flour
  • ¼ cup fine cornmeal
  • 1 tablespoon sugar
  • 1½ teaspoons baking powder
  • 1 teaspoon sea salt
  • ¼ teaspoon cayenne pepper
  • ¾ teaspoon garlic powder

Wet Ingredients & Mix-ins

  • 3 cups fresh (from 4 cobs) or frozen corn kernels, thawed
  • 4 green onions, white and green parts, minced
  • ⅓ cup whole milk
  • 8 tablespoons (1 stick) unsalted butter, melted, divided
  • 2 large eggs, lightly whisked
  • 8 tablespoons vegetable oil, divided

For Serving (Optional)

  • Flaky salt, such as Maldon
  • ⅓ cup sour cream

Instructions

  1. Combine the dry ingredients: In a large bowl, whisk together the all-purpose flour, fine cornmeal, sugar, baking powder, sea salt, cayenne pepper, and garlic powder until well combined to create an even base for the batter.
  2. Add the wet ingredients and mix-ins: Stir in the fresh or thawed corn kernels and minced green onions to the dry mixture until evenly distributed. Then pour in the whole milk, half of the melted butter (4 tablespoons), and the lightly whisked eggs. Mix gently with a wooden spoon until just combined, taking care not to overmix to keep the fritters light.
  3. Heat the skillet and prepare to fry: Place a large skillet, preferably cast iron, over medium-high heat. Add 2 tablespoons of the vegetable oil and 1 tablespoon of the remaining melted butter. Heat until the oil is shimmering and hot but not smoking.
  4. Cook the fritters: Spoon about ¼ cup portions of batter into the skillet for each fritter, flattening them slightly with the back of the measuring cup. Fry for 2-3 minutes on one side until golden brown and crispy. Flip carefully using a spatula and cook for another 2-3 minutes until the second side is browned and the fritters are cooked through.
  5. Continue frying remaining batter: Transfer cooked fritters to a paper-towel-lined plate to drain excess oil. For each additional batch, add 2 tablespoons of vegetable oil and 1 tablespoon of melted butter to the skillet to maintain proper frying temperature.
  6. Serve warm: Once all fritters are cooked, place them on a serving plate. Sprinkle with flaky salt, and serve alongside the optional sour cream. These fritters are best enjoyed warm or at room temperature, making about 14 fritters total.

Notes

  • Use fresh corn if in season for the best flavor, but frozen corn works just as well once thawed.
  • Adjust the cayenne pepper to your preferred spice level or omit for a milder taste.
  • Cast iron skillets retain heat well, resulting in crispier fritters; other heavy-bottomed skillets also work.
  • Don’t overmix the batter to avoid dense fritters; just combine until ingredients are incorporated.
  • For a gluten-free version, substitute the all-purpose flour with a gluten-free blend suitable for frying.
  • Fritters can be kept warm in a low oven (about 200°F/95°C) while finishing the rest of the batch.

Find it online: https://recipefeastful.com/easy-corn-fritters-recipe/