Corn Fritters
User Reviews
4.5
Corn Fritters
Description
This recipe starts by mixing dry ingredients — flour, sugar, salt, and baking powder — then tossing the corn kernels in this mixture. The wet ingredients, consisting of beaten eggs and half and half, are added next to form a thick batter. The thickness ensures the fritters hold together and cook to a tender, moist interior while developing a crisp exterior.
The batter is cooked in batches in vegetable oil over medium heat. Each fritter is spooned into the hot oil, cooked about 2 to 3 minutes on each side until golden brown and cooked through. Temperature adjustments during frying help maintain even color and texture. Fresh chopped chives sprinkled on top and a serving of sour cream complement the fritters with herbal brightness and a creamy tang.
These fritters serve well warm as a side, snack, or appetizer with their pleasant balance of corn sweetness and crispy texture. The recipe notes that batter moisture may need adjustment based on climate, and fully incorporating flour is essential. Cooling fritters before storage prolongs freshness for up to three days refrigerated in an airtight container, making them practical for prepping ahead.
Ingredients
- 1 ½ cups all-purpose flour all purpose
- 1 tablespoon sugar granulated
- ½ teaspoon salt or to taste
- 1 teaspoon baking powder
- 3 cups corn kernels fresh, frozen, or canned (drained)
- 2 large egg lightly beaten
- ⅔ cup half and half 10%MF, use more half and half if mixture is too dry
- ¼ cup vegetable oil or more if needed, for frying
Optional
- 1 tablespoon chives chopped
- sour cream to serve
Instructions
- Dry ingredients: Whisk the flour, sugar, salt, and baking powder together in a large mixing bowl. Add the corn and stir to coat in the flour mixture.
- Batter: Mix the cream and eggs together, then pour into the mixing bowl. Stir everything together until a wet batter forms. It should be a thick batter. See recipe notes.
- Fry: Add enough vegetable oil to fully coat the bottom of your skillet. You'll have to do this in batches. Drop 2-4 quarter cup portions of batter, as many as your skillet can handle, and cook for 2-3 minutes over medium heat or until the bottom turns golden brown. Flip and cook for another 2-3 minutes. Adjust the heat as necessary. Repeat with remaining batter.
- Serve: Serve sprinkled with chives and a dollop with sour cream.
Notes
- Batter thickness varies by climate; add more half and half as needed to fully combine the flour.
- Ensure the batter is well mixed without dry spots before frying for consistent texture.
- Let fritters cool to room temperature before storing to maintain crispness and prevent sogginess.
- Store fritters in an airtight container or sealable bag in the refrigerator for up to 3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 130 kcal
% Daily Value*
| Serving | 1fritter | |
| Calories | 130kcal | 7% |
| Carbohydrates | 17g | 6% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 29mg | 10% |
| Sodium | 153mg | 6% |
| Potassium | 115mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 98IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 33mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
You'll Also Love
