Savory Corn Fritters Recipe (2024)

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Cooking Notes

EJ

What does this mean, "leftover lobster"?? Is this something like leftover wine which I also struggle to understand? :)

Kelly Ras

Keep these on the smaller side - they’re crispier and brown more evenly. Next time, I’ll add some cilantro & maybe diced jalapeño.

Maximus

These came out great. Be sure the heat is on medium-low (as mentioned in the recipe). My first batch was cooked on medium-high and the exploding fresh corn kernels got me a few times. The last two batches were much better.

Shelley

Excellent. Had batter left over, and the corn cakes made days later were just as delicious. Yoghurt is the perfect accompaniment. Make sure there is some sort of hot pepper—cayenne, crushed red, chopped Thai—in the batter.

Diane

Been making these all summer with fresh corn and chopped red pepper. Two ears will do. A quarter cup measure makes the ideal scooper for fritters the perfect size for flipping. Great with grilled jerk chicken on a stick. Sour cream with honey, lime juice and zest, olive oil, and S&P on the side.

B.Kroll

I used GF flour, increased the baking powder by a half teaspoon and let the batter sit a room temp for about an hour. They were delicious! I don't think one would know that they we GF unless I told them.

Rebecca

Added jalapeños to the batter and topped with sour cream and a squeeze of lemon. Delicious!

JL

I made this with almond flour to lighten it up a bit. Quite good. I made a couple one night then refrigerated the batter and brought it back to room temperature before using the next day. It was even better.

Randy Tindall

My wife and I love corn fritters, but I have had a terrible time with the kernels exploding, loudly and painfully, in the hot oil, splattering everywhere. Use a splatter shield, eye protection and long sleeves. Not joking! One comment suggested using lower heat, so I'll try that next time.

KG

So yummy! Made with a sour cream, zested lime rind, lime juice, salt, pepper, and cumin sauce on the side.

Gwen605

I made this recipe to go with the peach meatball recipe, I would like to tell you all that it was a perfect pairing, but alas every time I drained them they seemed to disappear. Soon with salt and some with sour cream from all my family. I hope to have some of my own next weekend!

susan

Yum yum yum! Cut all ingredients in half with no downside. These do cook quickly so watch the heat. Pan fried in a cast iron skillet, browned very fast. But so good! Paired with sautéed sea scallops. Perfect end to Labor Day weekend.

Betsy

I’m added cilantro as suggested by another cook and used green Tabasco instead of cayenne. Half of the recipe made 14 fritters and were delicious reheated for breakfast.

Read

I make a close variant of this, though with a mix of fine cornmeal and flour. I've found the canned corn that's called "crisp" stays more crisp when further cooked than does frozen or sometimes even fresh corn—I assume it's a variety bred to stay crisp even through the high-heat canning process.

Bernadette

Made recipe as is and it was great - it makes a lot of fritters! Nice for breakfast and will see how they freeze.

Natasha

Delicious! Lovely contrast of textures between the light cheesy batter and the sweet corn kernals. I used frozen corn and added some minced pickled jalapenos. Made half the recipe with all the ingredients at room temperature and fried 2 batches of 5 fritters in a 10” cast iron pan kept on the low side of medium with a minimal amount of canola oil. Didn’t have an exploding corn problem but was ready with a splatter guard. They fry quickly and stay together. They are good hot, room temp, or cold.

Josée

Made those as appetisers and served them with plain yogurt mixed with the zest of one lemon. Instead of the cayenne pepper in the batter I added a diced green serrano chilli pepper. I had enough dough to make at least 24 fritters. They were delicious, no exploding corn! We had few fritters leftover that the kids brought in their lunches the next day!

Valentine

Awesome recipe! For those of us who cannot eat 18 fritters because of being 1 or 2 people around the table, the recipe divides well!

Lauren

I made 1.5 of a recipe and got 30 fritters for a party. They were a huge hit. The seasoning is very adjustable.

Jeanne

I love corn fritters and this is an excellent recipe. The low-to-medium heat is key for a tender fritter without popping corn kernels. I loved the rich cheddar flavor and the cayenne.

Christy

We loved these. Didn’t have enough corn, substituted grated zucchini. Also swapped in cornmeal for a bit of the flour. You can reheat in the toaster on day 2!

abgor

Should the fresh corn (from the cob) be cooked first?

Jeanne

No—use the raw kernels.

Love these fritters!

Had loads of corn (it's August) and made this mostly as it, but added a jalapeño (suggested from comments). Also, made sour cream with a little lime and tajin seasoning. This was a great summer dinner. Just served with a salad. Perfect!

Aurelie

4 ears = 3 cups

meg

Has anyone sir fried these?

MaryS

Used 3/8 t garlic powder and added 1/4 t smoked paprika. Could still use more spice. Remember to use cookie scoop. Leftover batter holds.

G7

I like this recipe as written, but I like it better with corn flour (masa) instead of wheat flour. It needs a little more liquid with corn flour

NT

A great recipe! I let the batter sit for a couple hours. I added cilantro. I find the popping corn was a bit dangerous. I would add diced hot peppers next time. Was delicious.

David B.

I made these per the recipe and they were delicious! A perfect blend of ingredients. Unlike some fritter recipes, these were fairly easy to flip without a lot if mess, and they kept warm nicely in the oven as I prepared the rest of the meal. I used the leftover batter 2 days later to make another batch and they came out just as good as the first time. A keeper.

Sharon J

Agree on keeping them smaller and adding hatch or jalapeño chilies. These will make a great appetizer with co*cktails and wine. Can make ahead and reheat in air fryer. Keeper.

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Savory Corn Fritters Recipe (2024)

FAQs

Is baking soda or powder better for fritters? ›

Ingredients You'll Need
  1. Flour – All purpose. ...
  2. Sugar – Granulated sugar. ...
  3. Salt – To taste.
  4. Baking powder – Don't use baking soda as it will give off an aftertaste.
  5. Corn – Fresh, frozen, or canned and drained.
  6. Eggs – I used large eggs.
  7. Cream – Half half half cream, which is 10%MF. ...
  8. Oil – For frying, I used canola oil.
Aug 28, 2022

Why are my fritters not crispy? ›

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.

How do you keep fritters from falling apart? ›

Get the skillet searing hot.

A hot skillet will start cooking the fritters as soon as they hit the pan. That helps sear a crust on each fritter that will hold them together. A pan that's too cool will create a lackluster crust that could result in a floppy fritter if you're not careful.

Why are my fritters tough? ›

If it is soggy, heavy or tough, then you made have made the batter too thick or overfilled the tin.

What makes batter crispy baking soda or baking powder? ›

Is baking soda or powder best for frying? A pinch of baking soda can help produce crispy fried foods. It reacts with the acid in the batter to create carbon dioxide bubbles. These lead to an airy batter and a crisper, fluffier result.

What happens if I use baking soda instead of baking powder? ›

However, if you're in a pinch, the substitution is one teaspoon baking soda equals three teaspoons baking powder. Baking soda is also much stronger than baking powder and, by trying to provide enough leavening, you may wind up with an unpleasant metallic, salty taste in the final baked product.

Which will create the crispiest batter for frying? ›

Use Cornstarch or Rice Flour

Michael says that cornstarch or rice flour in combo with flour will give you the crunchiest batter. Even cake four will cook up crunchier than all-purpose flour because it doesn't have a high gluten level.

What makes batter more crispy? ›

Rice flour and cornstarch work particularly well because they fry up crispier than wheat flour. They also absorb less moisture and fat during the frying process, making the products less greasy.

Should fritter batter be thick? ›

The thicker the batter, the thicker the fritter. For thinner fritters add a little extra liquid. For fluffy flour-free fritters, separate the eggs and whisk the whites to a stiff foam. Add the egg yolks to the grated veg then fold in the whisked egg whites.

How to know when fritters are cooked? ›

Let it sizzle! Your pan needs to be properly heated up before cooking. If the fritter doesn't sizzle when it hits the pan, you know it's not ready! Don't overcrowd the pan, as this causes the temperature of the pan to drop, resulting in limp, under-cooked fritters.

What should the consistency of fritter batter be? ›

Batter consistency is key to good fritters. If too runny, add a touch of extra flour (otherwise fritters soggy inside). If way too thick, add a touch of water. It does come down to how juicy / how well the water was removed from the zucchinis.

Why are my fritters raw in the middle? ›

If the fritters feel raw and doughy on the inside there could be two possible reasons. One is that the oil is just too hot, causing the outside to brown too quickly. You may find that you need to reduce the heat under the pan during cooking.

Why add baking powder to fritters? ›

They just need a simple, light batter of flour, cornstarch, and baking powder mixed with seltzer to tie them together. The seltzer and baking powder ensure that the fritters are shatteringly crisp–even slightly tired vegetables emerge from the oil crunchy, fresh, and sweet.

How do you make fritters less soggy? ›

The most common reason that fritters get soggy is due to cooking them in oil that isn't hot enough. So first make sure that you use just enough oil to cover the surface of your skillet. Then wait until the oil is hot before you add the batter.

Is baking soda or baking powder better for pakoras? ›

You are messing a little with the pH of the recipe (the acidity) but as baking powder has everything it needs to create a rise on its own, whereas baking soda (bicarbonate of soda) needs some acid, you should still get the bubbles you need, but whatever the acid is that's already in the recipe will go un-neutralised.

What makes meat crispy baking soda or baking powder? ›

That trick is a sprinkling of baking powder, and it'll get you the crispiest, crackliest bites of fatty, salty skin imaginable, whether you're cooking just one thigh, a plate of wings, or an entire bird. Baking powder, it turns out, is good for quite a lot more than baking.

Which makes things fluffy or baking powder or baking soda? ›

Baking soda changes the texture of baked goods by causing a batter or dough to spread, while baking powder produces light, fluffy texture. Some recipes may call for baking soda or baking powder on their own, while others may require both ingredients to create the ideal balance for great texture.

Is baking soda or baking powder better for cakes? ›

Baking soda is most commonly used in cookie and muffin recipes. Baking powder, however, already contains an acid and a base and has a more neutral taste, which works great when baking cakes and bread.

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