Corn Fritters Recipe
Did you know that corn fritters have a rich history? They’re believed to have originated from Native American cuisine, where corn was a staple ingredient.
Equipment
- Large mixing bowl
- Whisk or fork
- Measuring cups and spoons
- Sharp knife and cutting board
- Large Skillet
- Spatula or slotted spoon
- Paper towels for draining
Ingredients
For the batter:
- 1 cup fresh or canned corn kernels (drained if canned)
- 1/2 cup all-purpose flour
- 1/4 cup cornmeal (optional for extra crunch)
- 1/2 teaspoon baking powder
- 1 large egg1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika (optional for flavor)
- 2 tablespoons chopped green onions or parsley
For frying:
- Vegetable oil (enough to fill a skillet about 1/4 inch deep)
Instructions
- Prepare the batter:In a large mixing bowl, whisk together the flour, cornmeal (if using), baking powder, salt, pepper, and smoked paprika. In a separate bowl, beat the egg and mix it with the milk. Pour the wet ingredients into the dry mixture and stir until just combined. Fold in the corn kernels and green onions or parsley. The batter should be thick but spoonable.
- Heat the oil:Pour enough vegetable oil into a large skillet to cover the bottom about 1/4 inch deep. Heat the oil over medium heat until it reaches about 350°F (you can test it by dropping a small bit of batter into the oil—it should sizzle immediately).
- Fry the fritters:Using a tablespoon, scoop the batter and gently drop it into the hot oil. Flatten each fritter slightly with the back of the spoon for even cooking. Fry 3-4 fritters at a time, ensuring not to overcrowd the skillet. Cook for 2-3 minutes on each side or until golden brown.
- Drain and cool:Use a slotted spoon to transfer the cooked fritters to a plate lined with paper towels to drain excess oil. Repeat with the remaining batter.
- Serve:Serve your corn fritters warm with a dollop of sour cream, salsa, or honey for a sweet twist. They’re also great on their own or paired with a fresh salad.