These straightforward corn fritters are the snack of the summer time! They’re crisp on the skin, tender within the center, and filled with recent candy corn.
These corn fritters are the newest addition to my summer time recipe rotation. Recent candy corn made its first look at our farmers market this week. I used to be so excited to see it that I purchased as many ears of corn as I might carry. After making my favourite corn salad and corn on the cob, I examined out these corn fritters, and so they instantly had me hooked. I’ll be making them on repeat for the remainder of the summer time!
These corn fritters are severely scrumptious. They’re crisp on the skin, tender within the center, and dotted with recent, complete corn kernels for crunch. I steadiness the corn’s sweetness with savory scallions and cheddar cheese, which additionally helps bind the fritters collectively.
Serve these fritters with a inexperienced salad for a light-weight meal, or get pleasure from them as a enjoyable summer time appetizer or snack. Tip: A dollop of yogurt or bitter cream actually takes them excessive. 🙂
Corn Fritters Elements
Right here’s what you’ll have to make this corn fritters recipe:
- Corn, in fact! I extremely advocate utilizing recent candy corn in the summertime. Should you’re craving these fritters at one other time of 12 months, you might use thawed frozen corn as a substitute.
- Scallions – For recent, oniony taste.
- Milk – It provides moisture to the batter. Any sort works! I’ve made this recipe with complete milk and unsweetened almond milk.
- An egg, cheddar cheese, and all-purpose flour – They bind the fritters collectively. The cheese provides wonderful taste too!
- Cornmeal – It enhances the corn taste, aids with binding, and helps the outsides of the fritters crisp up.
- Baking powder – It provides the fritters just a little elevate in order that they don’t come out dense or gummy.
- Apple cider vinegar – For tangy taste.
- Spices – Garlic powder, onion powder, cayenne pepper, and smoked paprika add smoky, spicy, savory taste.
- Impartial oil – You’ll want an oil with a excessive smoke level for pan frying the fritters. I like avocado oil, however vegetable oil or canola oil works too.
- And salt and pepper – To make all of the flavors pop!
Discover the whole recipe with measurements beneath.
How one can Make Corn Fritters
Did I point out that this can be a one-bowl recipe? That’s proper! The corn fritter batter comes collectively in a single bowl.
Begin by whisking collectively the egg and milk. Add the corn kernels, scallions, cheese, and apple cider vinegar and stir to mix. Then, add the spices, baking powder, salt, and pepper and stir once more.
Sprinkle the cornmeal and flour over the combination, and blend till nicely mixed. I add these elements final to keep away from over-working the flour, which might make the fritters dense.
To prepare dinner the fritters, warmth a cast-iron skillet over medium warmth. Coat the underside with oil, and scoop 1/4 cup of batter for every fritter into the pan.
Press down on the highest of the fritters to flatten each right into a disk. This ensures that the bottoms will make full contact with the pan, which helps the fritters crisp up and brown evenly.
Pan fry for two to three minutes per facet, or till golden brown and cooked by means of.
- Tip:Â Cut back the warmth if the outsides of the fritters are over-browning earlier than the middles are absolutely cooked.
Repeat with the remaining batter, wiping out the pan and including extra oil between batches.
Lastly, dig in!
What to Serve with Corn Fritters
These corn fritters are simply as versatile as they’re scrumptious! Listed below are a number of of my favourite methods to serve them:
- As a predominant dish. Pair them with a inexperienced salad and sliced avocado for a light-weight summer time meal.
- As a facet dish. They’ll be successful at your subsequent cookout! Serve them with BBQ jackfruit sandwiches and different summer time facet dishes like coleslaw and potato salad.
- As an appetizer or snack. They’re tasty all on their very own.
No matter course you make them, prime them off with Greek yogurt or bitter cream and a sprinkle of scallion greens. Take pleasure in!
Storage and Reheating
Retailer leftover corn fritters in an hermetic container within the fridge for as much as 4 days. For longer storage, freeze them for as much as 3 months.
Pop them within the microwave to reheat, or re-crisp them on the range. In addition they crisp up properly after a couple of minutes within the air fryer on 400°F.
Extra Recent Corn Recipes
Should you love these corn fritters, strive certainly one of these recent corn recipes subsequent:
Corn Fritters
Serves 4
These straightforward corn fritters are a scrumptious summer time appetizer, facet dish, or snack. They’re finest once they’re made with recent summer time candy corn, however in a pinch, frozen corn works right here too.
- 6 tablespoons milk
- 1 giant egg
- 2 cups corn kernels, from about 3 ears recent corn
- ¾ cup chopped scallions, about 5, plus extra for garnish
- 1 cup grated sharp cheddar cheese
- 1 teaspoon apple cider vinegar
- 1½ teaspoons sea salt
- 1 teaspoon onion powder
- ½ teaspoon baking powder
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- ¼ teaspoon smoked paprika
- Freshly floor black pepper
- ¾ cup cornmeal, spooned and leveled
- ½ cup all-purpose flour, spooned and leveled
- Impartial oil, for the pan
- Bitter cream, for serving
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In a big bowl, whisk collectively the milk and egg. Add the corn, scallions, cheese, and apple cider vinegar and stir to mix. Sprinkle the salt, onion powder, baking powder, garlic powder, cayenne, smoked paprika, and several other grinds of pepper over the combination and stir once more. Sprinkle on the cornmeal and flour and stir till nicely mixed.
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Coat the underside of a cast-iron skillet with oil and warmth over medium warmth. Use a ¼-cup measuring cup to scoop the batter into the pan. Use the again of the measuring cup or a spatula to softly press right down to flatten the fritters into about 3-inch disks. Prepare dinner for two to three minutes per facet, or till golden brown and cooked by means of. Work in batches if vital, wiping out the pan and including extra oil between batches.
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Garnish with chopped scallions and serve with bitter cream.
