Easy Fried Corn Fritters Recipe
User Reviews
5
Easy Fried Corn Fritters Recipe
Description
This recipe blends dried corn kernels with a seasoned flour mixture containing baking powder, paprika, garlic powder, salt, and pepper. Finely chopped cilantro and shredded cheddar cheese enrich the batter, while eggs and milk bind the ingredients together. Allowing the batter to rest before frying helps it hold together better.
Fritters are formed by spooning batter into hot oil in a skillet, pressed lightly during cooking to achieve a browned, flaky edge. Cooking evenly on both sides over several minutes yields fritters that are crisp outside and soft inside with visible bits of sweet corn and melted cheese.
Serving with sour cream or homemade aioli adds creaminess that contrasts the crunchy exterior and corn’s sweetness. Green onion garnish gives a fresh note. The fritters can be prepared ahead of time, stored refrigerated or frozen, and reheated gently to maintain texture.
Notes include thawing dried corn fully, resting batter, and detailed storage and reheating tips to keep the fritters at their best after making ahead or freezing.
Ingredients
- 3 cups sweet kernel corn dried
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon paprika
- ¼ teaspoon garlic powder
- 1 teaspoon salt plus more to taste
- ¼ teaspoon black pepper
- 1 tablespoon sugar
- ⅓ cup cilantro finely chopped
- 2 egg whisked, large
- ⅓ cup milk 2%
- 1 cup cheddar cheese shredded
- 2 tablespoons avocado oil
- green onions optional, for serving
- sour cream optional, for serving
Instructions
- Whisk together flour, baking powder, paprika, salt, pepper and sugar in a large bowl. Add corn, cilantro, whisked eggs, milk, and cheese. Stir until mixture is well combined. If time permits, allow the batter to rest for 15-20 minutes before frying.
- Add 1 tablespoon of oil to a large stainless steel or cast iron skillet.
- Measure out ~⅓ cup of batter for each fritter. Once oil is heated and shimmering, add batter for 4-5 fritters evenly spaced in the skillet. Press each one down lightly with the back of a spatula and cook for 7-8 minutes, flipping halfway through. The corn fritters are done cooking when they fluff up and turn lightly browned and crispy.
- Serve corn fritters with a dollop of sour cream or some homemade aioli with a sprinkle of green onions.
Notes
- Fully thaw and dry frozen corn before using to prevent excess moisture in the batter.
- Resting the batter for 15-20 minutes helps the fritters hold together during frying.
- Prepare the batter ahead of time or make fritters in advance for convenient reheating later.
- Store cooked fritters in an airtight container in the refrigerator for 3-4 days or freeze up to 4-6 months with parchment paper between layers.
- Reheat in a skillet over medium-low heat with oil or butter until warmed through and crisp.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10fritters
Amount Per Serving
Calories 165 kcal
% Daily Value*
| Calories | 165kcal | 8% |
| Carbohydrates | 21g | 7% |
| Protein | 6g | 12% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 42mg | 14% |
| Sodium | 525mg | 22% |
| Potassium | 171mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 341IU | 7% |
| Vitamin C | 3mg | 3% |
| Calcium | 102mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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