Description
How to make crispy corn fritters with sweet corn, herbs, and spices that deliver perfect crunch and incredible flavor in every golden bite.
Ingredients
Scale
Base Ingredients
- 2 cups fresh corn kernels, cut from cob
- 1 cup all-purpose flour
- 1/2 cup cornmeal, fine ground
- 2 large eggs, room temperature
- 1/2 cup whole milk
- 1/4 cup sour cream
Flavor Builders
- 2 green onions, finely chopped
- 2 tablespoons fresh chives, minced
- 1 jalapeño pepper, seeded and minced
- 2 cloves garlic, minced
Seasonings
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon cayenne pepper
For Frying
- 2 cups vegetable oil for frying
Instructions
- Prep Ingredients: Cut corn kernels from cob and measure all ingredients. Mince garlic, chop green onions, and seed jalapeño. Having everything ready makes the process smooth and prevents overmixing.
- Make Batter: Whisk flour, cornmeal, baking powder, salt, pepper, paprika, and cayenne in large bowl. In separate bowl, beat eggs, milk, and sour cream until smooth.
- Combine Wet: Pour egg mixture into flour mixture and stir just until combined. Don’t overmix or fritters will be tough. Fold in corn, green onions, chives, jalapeño, and garlic gently.
- Heat Oil: Heat oil to 350°F in heavy pot or deep skillet. Use thermometer for accuracy. Oil is ready when a drop of batter sizzles immediately and rises to surface.
- Fry Fritters: Drop 1/4 cup batter per fritter into hot oil. Don’t overcrowd pan. Fry 2-3 minutes until golden brown, flip carefully, and fry another 2-3 minutes until crispy.
- Drain Well: Remove fritters with slotted spoon and drain on paper towels. Season immediately with salt while hot. The residual heat helps salt stick and enhances flavor perfectly.
- Serve Hot: Serve crispy corn fritters immediately while hot and crunchy. They’re best within 10 minutes of frying when the contrast between crispy exterior and tender interior is most pronounced.
Notes
- Don’t overmix batter or fritters will be tough and dense instead of light.
- Maintain oil temperature at 350°F for perfectly crispy golden results.
- Store in refrigerator up to 3 days but best served immediately.
- Frozen corn works but must be thoroughly drained and patted dry.
- Batter can be made 4 hours ahead and refrigerated until frying.
- Reheat in oven, never microwave, to restore crispiness.
Allergy Information: Eggs, Dairy, Gluten
Nutrition
- Calories: 285 calories
- Fat: 14g
- Carbohydrates: 35g
- Protein: 7g