Spicy Corn Fritters


a stack of corn fritters with the last one bitten up to show the texture and a dollop of guacamole

Let’s talk Corn Fritters. These crispy on the outside, soft on the inside, studded with corn, cheese, jalapeno and cilantro are perfect for lunch, dinner and snacking! Here’s How To Make Corn Fritters and everything you need to know!

These are my favorite fritters. I find myself making them all year long but I probably make them most around corn season.

CORN FRITTERS

 

While there are so many recipes for corn fritters, I want to show you why I picked this one to share with you today!

  • Totally delicious and studded with corn!
  • They have a touch of spice form the jalapeno which perfects compliments the sweet corn.
  • The crust is super crispy!
  • They’re made using canned, fresh, or frozen corn.
  • You don’t need cornmeal or any fancy ingredients, just flour, eggs and milk.
  • They’re super cheese-y.
  • They can be made into vegan corn fritters by using plant based milk, cheese and a flax egg. Check my Zucchini Feta Cranberry Fritters which is made using flax instead of eggs.
  • You can eat them as is, or top them with guacamole, salsa or just butter or honey!
  • They freeze beautifully!

You may have noticed I love my corn fritters with a Mexican twist, however they’re very versatile. So I do add cilantro and jalapeno in the fritters, and then I love topping them with guacamole.

Likewise, you can add your favorite herb (if cilantro is not your thing), spice and you can eat the corn fritters as is, or top them with butter and a drizzle of honey even.

HOW TO MAKE CORN FRITTERS

First of all, gather your ingredients and it starts with the corn. I found that fresh corn kernels work great, frozen corn is awesome as well. My least favorite would be canned corn, unless it’s really well drained.

Ingredients for Corn Fritters

  • Corn
  • Cheese (Monterey jack, cheddar, or Tex Mex blend)
  • Egg
  • Chives or scallions or both
  • Flour
  • Baking powder
  • Cilantro
  • Jalapenos

While you can mix everything together in a large bowl, I would say just mix he flour and baking powder first, then add everything over them in a large bowl. I prefer doing this tiny extra step to make sure the baking powder is evenly dispersed in the batter.

The consistency of corn fritters is similar to a pancake, a thick pancake. So imagine a pancake batter loaded with chunks of corn, scallions, jalapeños and cheese.

Also when cooking fritters, think of them as pancakes. Take a measuring scoop ( 1/4 cup for example) depending on the size of the fritters you’re looking for.

Place the fritters in a hot pan with oil or butter, and wait for 2-3 minutes until the edges look set around the fritters. That’s when you’ll flip the corn fritters and cook them for an extra 2-3 minutes.

And just like that, they’re done! You don’t really need to add more oil as you go, except if you want that extra buttery taste then you can add a bit of butter in between batches. I haven’t felt the need for that.

Finally, you can top off your corn fritters with absolutely nothing, or go as fancy as you like!

What To Serve with Corn Fritters?

  • Butter, simple and tasty.
  • Guacamole
  • Salsa
  • Spicy Mayo / hot sauce
  • Grilled chicken, fish or steak
  • Simple green salad
  • Sour cream

Can You Freeze Corn Fritters?

YES! Corn fritters freeze super well, make sure you freeze them after they’ve been cooked. Wait for the to cool and freeze them in a single layer on a parchment lined baking sheet. Once frozen, remove them from the sheet on to a ziploc bag and store them in the freezer.

To reheat the fritters, you can defrost them on the counter or in a 350 degree Oven. Likewise, you can defrost them in your toaster oven and that way you get the same crispy crust as if they just came out of the pan. Microwave is my least favorite way of defrosting.

CORN FRITTERS TIPS

  1. Try to start with Fresh or Frozen corn only, avoid canned if possible. However if you must use canned corn, make sure to drain it well.
  2. Make the batter in a single bowl sing a wooden spoon, but try to blend the flour and baking powder together first before adding the remaining ingredients.
  3. Cook the Fritters in a hot pan with oil or butter, or both.
  4. Don’t use a lot of batter in the pan, it will cause your fritters to be soggy.
  5. Wait until the edges look set and firm before attempting to flip your corn fritters so they don’t break apart.
  6. Freeze extra corn fritters in a single layer and reheat them over the counter, oven or toaster oven for extra crispy-ness.
  7. Enjoy corn fritters as they are or as a side dish. Top them with different toppings or eat them plain.

CORN RECIPES

Best Cornbread Muffins

Corn Coleslaw Recipe

Fiery Tandoori Chicken Tacos With Cilantro Corn Slaw

Grilled Sirloin Steak with Cilantro Corn Salsa

Best Strawberry Corn Salsa

Cheddar Zucchini Cornbread Recipe

Print

Spicy Corn Friters

These Corn Fritters are crispy on the outside, chewy on the inside, studded with corn, cheese, jalapeno and cilantro are perfect for lunch, dinner and snacking! Here's How To Make Corn Fritters and everything you need to know!
Course Appetizer, Side Dish, vegetarian
Cuisine American, Mexican
Keyword Corn Fritters, Corn Fritters Recipe, How to Make Corn Fritters
Prep Time 10 minutes
Cook Time 20 minutes
Servings 12 fritters
Calories 113kcal
Author Mahy

Ingredients

  • 1 cup flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • Pinch black pepper
  • 1 egg
  • 1/2 cup milk or cream
  • 2 cups corn kernels
  • 3 scallions finely sliced
  • 1 Jalapeno sliced or diced
  • 1/4 cup chopped cilantro
  • 3 Tablespoons oil
  • 1 Tablespoon Butter

Instructions

  • Combine flour, baking powder, salt, pepper and sugar in a bowl and mix with a spoon. Add egg, milk and remaining ingredients except for the coil and butter.
  • Use a wooden spoon or spatula to get the batter mixed, it should feel like a thick pancake batter with chunks of corn.
  • Heat a non stick skillet over medium high heat and add in the oil and butter.
  • Take a quarter size measuring cup and fill it with the batter. Pour the batter over the hot coil and wait for 2-3 minutes before flipping.
  • Make sure the edges look set and the shape of the fritter is set as well before flipping.
  • Cook on the flipped side for an extra 2-3 minutes to cook well on both sides. Repeat with the remaining batter being careful not to over crowd the skillet.
  • Remove the fritters as is or top with guacamole, extra cilantro and enjoy.

Notes

CORN FRITTERS TIPS

  1. Try to start with Fresh or Frozen corn only, avoid canned if possible. However if you must use canned corn, make sure to drain it well.
  2. Make the batter in a single bowl sing a wooden spoon, but try to blend the flour and baking powder together first before adding the remaining ingredients.
  3. Cook the Fritters in a hot pan with oil or butter, or both.
  4. Don't use a lot of batter in the pan, it will cause your fritters to be soggy.
  5. Wait until the edges look set and firm before attempting to flip your corn fritters so they don't break apart.
  6. Freeze extra corn fritters in a single layer and reheat them over the counter, oven or toaster oven for extra crispy-ness.
  7. Enjoy corn fritters as they are or as a side dish. Top them with different toppings or eat them plain. 

Nutrition

Calories: 113kcal | Carbohydrates: 14g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 17mg | Sodium: 167mg | Potassium: 92mg | Fiber: 1g | Sugar: 2g | Vitamin A: 143IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 1mg

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