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Corn is one of those foods that needs little adulteration. A bit of butter and a bit of salt, and you’re ready to dig in. If you want to go beyond the average corn cob, try out this recipe for Old-Fashioned Corn Fritters. A speedy preparation and quick fry yield fritters that just scream the summer season.
Fritters have always been a quick way to savor seasonal fruits and vegetables in a crispy, crunchy way. Here, this batter highlights the corn with a touch of sweetness with sugar and a touch of smokiness with paprika.
Once the base of the batter is made, corn kernels get folded in. You can use defrosted corn kernels or even canned corn kernels if it’s not summertime. However, if you have the chance to buy a few ears of corn, fresh corn is always a wonderful variation.
Once the oil is heated up, drop the batter into the pot, making sure that the fritters don’t stick to one another. They cook up superfast, about one to two minutes per side.
After they’ve rested on a paper towel or a wire rack to wick off the excess grease, these fritters are ready to serve!
The best part about these Old-Fashioned Corn Fritters is that they can be both savory and sweet. Topped with sour cream, scallions, or ranch, they have the perfect creamy coolness of a salty savory appetizer. Drizzled with a bit of maple syrup gives these fritters a dessert quality.
The fritters highlight the corn but also add to a satisfying crispy, crunchy exterior and soft, tender interior.
Old-Fashioned Corn Fritters
Yield(s): Serves about 6 to 8
15m prep time
30m cook time
you're making mealtime meaningful.
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 2/3 cup milk
- 2 large eggs
- 2 tablespoons unsalted butter, melted and cooled
- 3 cups corn kernels
- 3 cups vegetable or canola oil, for frying
Preparation
- In a mixing bowl, combine the flour, sugar, baking powder, salt, and paprika.
- In a separate bowl (or liquid measuring cup), whisk together the milk, eggs, and butter. Pour into dry ingredients and mix until just combined.
- Stir corn into batter mixture. (If using canned corn, drain first.)
- Add oil to a high-sided skillet or pot over medium heat. Heat to 365°F.
- Scoop batter into pan of hot oil, taking care not to crowd the pan. Oil should bubble immediately as you drop the batter in.
- Cook 1-2 minutes on each side until golden brown. Remove to a paper towel lined plate to drain while you finish making the fritters. Serve with your favorite dip, such as sour cream, ranch, or maple syrup! Enjoy!