Corn Fritters
Corn fritters are crispy, golden bites with a tender, sweet corn center, perfect as a snack, side dish, or appetizer. They are easy to make with simple ingredients and versatile for various flavor preferences.
Servings: 4 servings
Ingredients
- 1 cup fresh corn kernels (or frozen, thawed, or canned corn, drained)
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs
- 1/4 cup whole milk (or any plant-based milk of your choice)
- 2 tablespoons chopped fresh chives or green onions
- 1/4 cup finely diced red bell pepper (optional, for color and flavor)
- 1/2 teaspoon smoked paprika (optional, adds a subtle smoky depth)
- vegetable oil or light olive oil for frying
Instructions
- In a large mixing bowl, combine the all-purpose flour, baking powder, salt, black pepper, and smoked paprika if using. Whisk these dry ingredients together until fully blended.
- In a separate small bowl, beat the eggs and milk together until smooth. Pour the wet mixture into the dry ingredients and stir gently to combine. Avoid overmixing; a few lumps are perfectly fine.
- Add the corn kernels, chopped chives or green onions, and diced red bell pepper to the batter. Fold everything together carefully so the corn and veggies are evenly distributed throughout the batter.
- In a large skillet, heat about 1/4 inch of vegetable oil over medium heat until shimmering but not smoking. The oil should be hot enough that a small drop of batter sizzles immediately.
- Use a spoon or small ice cream scoop to drop heaping tablespoons of batter into the hot oil, spacing them a couple of inches apart. Flatten each slightly with the back of the spoon to form a small pancake shape. Fry for about 3-4 minutes on each side, or until the fritters are golden brown and cooked through.
- Transfer the cooked fritters to a paper towel-lined plate to drain any excess oil. Serve warm with your favorite dipping sauce, such as a tangy yogurt dip, spicy sriracha mayo, or classic sour cream.
Equipment
- Large Mixing Bowl
- Small Bowl
- Whisk
- Large Skillet
- Spoon or small ice cream scoop
- Paper Towel-lined Plate
Notes
Use fresh corn if possible for the best texture and sweetness, but frozen or canned corn works well too—just be sure to drain canned corn thoroughly. Don’t overmix the batter; this will keep your fritters light and tender rather than dense and chewy. Maintain medium heat when frying to cook the fritters evenly without burning the outside. For extra crispiness, add a tablespoon of cornmeal or fine polenta to the batter. If you want to make these gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Serve immediately for the best texture, but leftovers can be reheated in a toaster oven or skillet to regain their crispiness.