Corn Fritters

Delicious and crispy corn fritters made from fresh, frozen, or canned corn, perfect as a snack, appetizer, or side dish.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 servings

Course: Appetizer, Side Dish, Snack

Cuisine: American

Calories: 150

Main Ingredients

1 cup corn (fresh, frozen, or canned) Use fresh corn in season for the best flavor; drain canned corn well and pat frozen corn dry after thawing.
1/2 cup all-purpose flour Substitute gluten-free flour 1:1 for a gluten-free fritter.
2 large eggs
1/4 cup milk Any milk works; for a richer result use whole milk.
1/4 cup chopped green onions Mild onion flavor and color.
1 teaspoon baking powder Lightens the batter for a tender interior.
to taste salt To taste.
to taste pepper To taste.
as needed oil for frying Use a neutral oil with a high smoke point (canola, vegetable, or light olive oil).

Preparation

If using frozen corn, thaw and drain. If using canned, drain and pat dry. Chop green onions.
In a bowl whisk together flour, baking powder, a pinch of salt, and pepper.
In another bowl beat the eggs with milk until combined.
Pour wet into dry and stir until just combined — a few lumps are okay.
Fold in the corn and green onions. The batter should be moist and sticky, not runny. Add a splash more milk if it’s too thick.
Pour enough oil into a skillet to cover the bottom by about 1/8–1/4 inch. Heat over medium-high until shimmering; a small drop of batter should sizzle immediately but not burn.

Cooking

Spoon heaping tablespoons of batter into the skillet, flatten slightly with the back of the spoon.
Fry 2–3 minutes per side, or until deep golden and cooked through. Don’t overcrowd the pan.
Transfer fritters to a paper-towel-lined plate. Keep finished batches in a 200°F (95°C) oven to stay warm and crisp while you finish the rest.

Serving

For a fun seasonal pairing, serve them with roasted squash or apples. If using fresh corn, reserve cobs to simmer into stock for another use.