With the best ingredients and the secret technique, you’ll be well on your way to creating the most deliciously crispy corn fritters you’ve ever had. The perfect blend of sweet, savory, crispy, and satisfying—it’s a fritter experience like no other.
Corn, or maize, is a versatile and beloved ingredient that has been a staple in cuisines around the world for centuries. Native to the Americas, corn has a rich history and has played a crucial role in the diets of many cultures. From traditional tortillas in Mexico to hearty cornbread in the southern United States, this grain has made its mark in countless mouthwatering recipes.
The reason corn works so well in fritters is its unique combination of sweetness and starchy texture. When cooked, corn releases its natural sugars, adding a touch of natural sweetness to the fritters. Additionally, the starch in corn helps bind the ingredients together, creating a perfect base for achieving that coveted crispiness.
But not all corn is created equal when it comes to corn fritters. Fresh, sweet corn off the cob is the ideal choice, as its flavor and texture are unparalleled. The kernels should be plump and firm, bursting with juiciness that will lend a vibrant taste to your fritters.
The most common causes for soggy fritters are too much batter (basic flour and egg batter like used in pancakes will never cook up crispy), and whatever you’re frittering leeches too much water when cooking.
Creative ways to serve corn fritters
- Corn Fritter Sliders: Make small corn fritters and sandwich them between mini slider buns. Add a slice of tomato, lettuce, and a dollop of spicy mayo or aioli for a flavorful bite-sized treat.
- Corn Fritter Tacos: Use corn fritters as a filling for soft tacos. Top them with shredded cabbage, pickled onions, fresh salsa, and a drizzle of lime crema for a fusion twist.
- Corn Fritter Eggs Benedict: Replace the English muffin in Eggs Benedict with corn fritters, then add poached eggs and hollandaise sauce for a unique brunch dish.
- Corn Fritter Stack: Create a tower of corn fritters by stacking them with layers of avocado, smoked salmon, and a poached egg on top. Drizzle with a dill-infused sour cream sauce.
- Corn Fritter Bruschetta: Serve mini corn fritters as a base for bruschetta toppings. Top each fritter with diced tomatoes, basil, balsamic glaze, and a sprinkle of grated Parmesan cheese.
- Corn Fritter Poutine: Make a Southern twist on poutine by topping corn fritters with cheese curds and smothering them in rich brown gravy.
- Corn Fritter BLT: Add crispy bacon, lettuce, and tomato slices to a corn fritter for a unique take on the classic BLT sandwich.
- Corn Fritter Salad: Place warm corn fritters on a bed of mixed greens, cherry tomatoes, red onion slices, and cucumber. Drizzle with a honey mustard vinaigrette for a satisfying salad.
These will keep in the fridge for 2 to 3 days. Wrap them well to prevent drying out.
Absolutely! While fresh corn undoubtedly adds a burst of sweetness and texture to your fritters, you can easily substitute it with frozen corn kernels. Just make sure to thaw the corn before incorporating it into your batter. Frozen corn can be a convenient option, especially when fresh corn is out of season.
The key to achieving that perfectly crispy exterior lies in proper frying technique. Make sure your oil is hot enough (around 350°F or 180°C) before adding the fritters to the pan. This will ensure that they cook quickly and evenly while forming a golden crust. Additionally, be sure not to overcrowd the pan, as this can lead to soggy fritters. Fry them in batches, allowing each fritter enough space to crisp up beautifully.
Indeed, you can! While corn fritters are best enjoyed fresh and hot, you can prepare them in advance and reheat them when needed. After frying the fritters, let them cool completely on a wire rack. Once cooled, store them in an airtight container in the refrigerator for up to two days. To reheat, simply pop them in a preheated oven at 350°F (180°C) for about 5-8 minutes or until heated through.
Absolutely! Freezing corn fritters is a great way to have a ready-to-cook treat whenever you crave it. After frying, allow the fritters to cool completely. Place them in a single layer on a baking sheet and freeze for a few hours until solid. Once frozen, transfer the fritters to a freezer-safe container or zip-top bag. They can be stored in the freezer for up to three months. When you’re ready to enjoy them, simply thaw them in the fridge overnight and then reheat them in a hot oven or skillet.
The rice flour gives us those extra crispy edges. You can also use cornstarch/cornflour, or tapioca flour, instead. Of course, you can certainly just use all-purpose flour, but the fritters will not be as crispy.
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Crispy Corn Fritters (GF)
- ▢ 2 cups (328 g) Corn kernels (fresh, canned, or thawed from frozen )
- ▢ ½ small Onions (finely chopped)
- ▢ 1 small Garlic (minced )
- ▢ 2 tbsp Parmesan (grated)
- ▢ 2 tbsp Cheddar (grated)
- ▢ 2 tbsp Parsley (chopped)
- ▢ 2 tbsp Rice flour (or all-purpose flour)
- ▢ 2 tbsp Cornstarch (or tapioca or potato starch)
- ▢ 1 large Eggs
- ▢ ½ tsp Salt
- ▢ ¼ tsp Black pepper powder
- ▢ 2 – 4 tbsp Cooking oil (for shallow frying)
- ▢ ½ cup Greek yogurt
- ▢ 1 tsp Mustard
- ▢ 1 tsp Honey
- ▢ ¼ tsp Salt
- ▢ ¼ tsp Pepper
- ▢ 2 tbsp Parsley (chopped (optional))
- Combine the corn kernels, chopped onions, garlic, cheese, parsley, salt, and black pepper in a large mixing bowl. Mix everything until well combined.2 cups Corn kernels, ½ small Onions, 1 small Garlic, 2 tbsp Parmesan, 2 tbsp Cheddar, 2 tbsp Parsley, ½ tsp Salt, 1/4 tsp Black pepper powder
- Then add the flour and combine well so every thing is well coated with flour. Next, add the egg and combine well.2 tbsp Rice flour, 2 tbsp Cornstarch, 1 large Eggs
- Place a large frying pan or skillet over medium-high heat. Add 2 tbsp of vegetable oil to cover the bottom. Allow the oil to heat up for a few minutes until it shimmers and appears thin.2 – 4 tbsp Cooking oil
- Using a spoon or an ice cream scoop, carefully drop 1/4 cup of the batter into the hot oil, flattening it slightly with the back of the spoon. Repeat this process, leaving enough space between the fritters to flip them easily.
- Cook the fritters for about 3-4 minutes on each side, or until they turn golden brown and crispy. Keep a close eye on them as they fry, adjusting the heat if necessary to prevent burning.
- Once the fritters are cooked, transfer them to a paper towel-lined plate to drain excess oil. Allow them to cool for a minute or two before serving, as they will be extremely hot right off the pan.
- These crispy corn fritters are best enjoyed while still warm and fresh. Serve them as an appetizer or a side dish, along with a dipping sauce of your choice or garnished with a sprinkle of chopped parsley.
- Combine all sauce ingredients. Taste and adjust seasoning. Serve with the fritters.½ cup Greek yogurt, 1 tsp Mustard, 1 tsp Honey, ¼ tsp Salt, ¼ tsp Pepper, 2 tbsp Parsley
How to Make Crispy Corn Fritters
FAQ
How do you fix soggy fritters?
Why are my corn fritters doughy?
Does baking soda make fritters crispy?
What if fritters are too runny?
Why are my corn fritters soggy?
The most common causes for soggy fritters are too much batter (basic flour and egg batter like used in pancakes will never cook up crispy), and whatever you’re frittering leeches too much water when cooking. So here are 4 simple tips that make sure these corn fritters are the crispy golden wonders you’re dreaming of!
Can sweet corn make you fat?
Sweet corn is unlikely to make you fat. It is an appropriate food to include in a healthy diet. Sweet corn is low in calories and high in fiber while it also contains a reasonable amount of protein for a vegetable. One cup of sweet corn contains about 4 grams of fiber and 5 grams of protein, and both may contribute to feeling full, which may reduce the likelihood of overeating during a meal. There are many factors that influence weight fluctuations and essentially any food consumed in abundance that increases total caloric intake over time can lead to weight gain.
How do you know if corn fritter is hot?
If it’s hot right when you put it in, the oil will crisp up the corn fritter. If the oil is too cool, the fritter will immediately absorb the oil and you’ll end up with a soggy fritter. To test the oil, throw a pinch of flour into the oil. If it sizzles, it’s hot enough for frying! Serve right away.
Why is my fried food soggy?
Typically when fried food comes out soggy it is because the oil was not quite hot enough. I always suggest using a clip-on thermometer to keep a constant eye on the heat and make sure it stays at 350 degrees. Also note that as you add the cold batter to the fry oil, the oil temperature reduces. Therefore take care to not overcrowd the pot!