Corn Fritters Recipe

Whenever you crave a truly irresistible snack or side, look no further than Corn Fritters. These golden, crispy morsels hide soft, fluffy centers bursting with sweet corn flavor—each bite a perfect balance between savory batter and kernels that pop with sunshine. Corn Fritters are endlessly adaptable, whether you fancy them as a comforting breakfast addition, a party appetizer, or an anytime treat that’s sure to disappear in a flash.

Ingredients You’ll Need

All you need to whip up fantastic Corn Fritters are a handful of simple ingredients you likely already have on hand. Each one brings something special to every bite, from nubby kernels of corn to the light, fluffy dough and just a touch of sweetness. Let’s give these kitchen staples their due applause:

• Oil for frying: Neutral oils like vegetable or canola set the stage for even, crispy frying without adding flavor.
• All-purpose flour: Forms the backbone of the batter, giving the fritters their satisfying chew.
• Baking powder: Lifts the batter, so every fritter is light and tender inside.
• Salt: Just a pinch brings out all the other flavors, keeping your fritters savory and tempting.
• White sugar: A little sugar balances the salt and makes those sweet corn notes shine.
• Egg: Helps bind everything together and adds rich flavor for the perfect fritter texture.
• Milk: Adds moisture so your batter is smooth and spoonable, but not runny.
• Shortening: A touch of melted shortening ensures a tender crumb while giving the batter richness.
• Canned whole kernel corn: Sweet, juicy corn brings bursts of freshness and bright color to every bite.

How to Make Corn Fritters

Step 1: Preheat Your Oil

Begin by gathering and prepping all your ingredients. Pour your oil into a heavy-bottomed pot or deep fryer and heat it to 365 degrees F (185 degrees C). Getting the oil just right is key: hot enough for crispness, but not so hot that they burn before cooking through.

Step 2: Mix the Dry Ingredients

In a medium bowl, sift or whisk together the flour, baking powder, salt, and sugar. This helps distribute the baking powder evenly, for consistently fluffy Corn Fritters.

Step 3: Whisk the Wet Ingredients

In a separate, smaller bowl, beat the egg lightly. Stir in the milk and melted shortening for a smooth, cohesive mixture that will bring together all the dry ingredients.

Step 4: Combine Batter and Add Corn

Gently stir the wet ingredients into the dry mixture just until combined—overmixing can toughen the batter. Fold in the drained corn, making sure all the kernels are coated but taking care not to crush them.

Step 5: Fry the Fritters

With your oil at temperature, use a spoon to drop dollops of batter into the hot oil, working in batches. Watch as they puff and sizzle, turning golden in just a few minutes. Don’t crowd the pan—give each Corn Fritter space so they get perfectly crisp.

Step 6: Drain and Enjoy

Once the fritters are beautifully golden on all sides, lift them out with a slotted spoon and let them drain briefly on paper towels. They’re at their best piping hot, but honestly, they’re irresistible at any temperature.

How to Serve Corn Fritters

Garnishes

A sprinkle of chopped fresh herbs like parsley or chives lends a lovely color pop and a hint of freshness. Dust with a pinch of smoked paprika or serve with a dollop of tangy sour cream for a fancy finish that hits all the right notes.

Side Dishes

Corn Fritters play nice with countless sides. Try them with a crisp green salad, a smoky bowl of baked beans, or as part of a breakfast spread with eggs and crispy bacon. They even work as a fun, unexpected bread swap alongside a bowl of chili or soup.

Creative Ways to Present

Stack a few fritters high for a shareable platter, slide them onto skewers for party snacks, or turn them into a main course by topping with poached eggs and a drizzle of hot sauce. Leftover Corn Fritters can also be cut up and tossed in salads for a crunchy, savory twist.

Make Ahead and Storage

Storing Leftovers

Leftover Corn Fritters store beautifully in an airtight container in the fridge for up to three days. Let them cool completely before tucking them away to keep them from getting soggy.

Freezing

To freeze, arrange cooled fritters in a single layer on a baking sheet and freeze until solid. Transfer to a zip-top bag or airtight container; they’ll keep for up to two months and make a speedy snack whenever you need one.

Reheating

For the crispiest results, reheat Corn Fritters in the oven or in a dry skillet over medium heat. The microwave works in a pinch, though the fritters will be softer. From frozen, reheat straight from the freezer—no need to thaw.

FAQs

Can I use fresh or frozen corn instead of canned?

Absolutely! Fresh or thawed frozen corn gives Corn Fritters even more vibrant flavor and a delightful crunch. Just make sure to pat corn dry before adding to the batter so it doesn’t add extra moisture.

How do I know when the fritters are cooked through?

When they’re deeply golden on the outside and puffed up, they’re done. You can cut one open to check for doneness—the center should be cooked through with no gummy spots of raw batter.

Can I make these gluten-free?

Yes, using a cup-for-cup gluten-free flour blend works well. Double-check your baking powder for gluten, and you’ll be good to go.

What dipping sauces go well with Corn Fritters?

Classic sour cream, spicy aioli, salsa, or even a drizzle of honey all pair beautifully. Pick your favorite—we won’t tell if you try them all!

Why are my Corn Fritters greasy?

If the oil isn’t hot enough, the batter will absorb more oil and end up greasy. Make sure your oil is at 365 degrees F before frying, and don’t overcrowd the pan so the temperature stays steady.

Final Thoughts

Few treats are as universally loved as Corn Fritters, with their crispy edges and bursts of sweet corn nestled in soft, pillowy centers. Give this easy recipe a go and let it bring a touch of sunshine and joy to your table—you might just discover a new family favorite.

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