Crispy on the outside, tender and slightly sweet on the inside, these Corn Fritters are perfect as a side dish, appetizer, or snack. Serve them with a dipping sauce or a drizzle of honey for extra flavor.
Ingredients (Serves 4–6)
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1 cup all-purpose flour
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1 teaspoon baking powder
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½ teaspoon salt
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¼ teaspoon black pepper
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1 teaspoon sugar (optional, for a touch of sweetness)
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1 large egg
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½ cup milk
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1 tablespoon unsalted butter, melted
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1 cup corn kernels (fresh, canned, or thawed frozen)
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¼ cup finely chopped green onions (optional)
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2 tablespoons chopped fresh parsley (optional)
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Vegetable oil for frying
Instructions
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Mix dry ingredients:
In a medium bowl, whisk together flour, baking powder, salt, pepper, and sugar. -
Prepare wet ingredients:
In another bowl, whisk together the egg, milk, and melted butter. -
Combine batter:
Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in corn kernels, green onions, and parsley, if using. Batter should be thick but spoonable. -
Heat oil:
In a large skillet, heat about ¼ inch of vegetable oil over medium heat until shimmering. -
Fry fritters:
Spoon 2–3 tablespoons of batter per fritter into the skillet, flattening slightly with the back of the spoon.
Fry for 2–3 minutes per side, or until golden brown and cooked through. Work in batches if needed. -
Drain and serve:
Remove fritters and drain on a paper towel-lined plate. Serve warm with sour cream, aioli, honey, or your favorite dipping sauce.
Tips & Variations
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Cheesy version: Add ¼ cup grated cheddar or Parmesan to the batter.
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Spicy kick: Mix in ½ teaspoon cayenne pepper or chopped jalapeño.
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Make ahead: Prepare the batter and refrigerate for up to 2 hours before frying.
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Extra crisp: Use cornmeal (¼ cup) mixed with the flour for a crunchier texture.
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Serve ideas: Great alongside grilled meats, soup, or as a breakfast side with eggs.