Corn fritters are a southern staple you can make at home. You can turn any vegetable into a fritter. Zucchini and carrots have now joined the fritter family, but corn has always been the fritter staple.
The ingredients to make corn fritters are relatively basic, and you probably have them sitting in your pantry and fridge already. I used canned corn for this recipe, but you can replace canned corn for fresh or frozen corn instead.
You might notice that I also used no salt added corn as well. The benefit of using no salt added ingredients is that you can control how much salt is going into your batter. You can make your batter and then make one fritter and taste it. Then adjust your batter as necessary. If it’s too runny, add in more flour or egg. Too bland? Try a little more salt and sugar.
- Corn: Any type of corn will do. I prefer a sweet yellow variety, but if you lean towards the less sweet white corn, that will work just as well. You can use fresh, frozen or canned corn for this recipe.
- Eggs: Eggs will acts as a binder for the batter. You will want the batter to remind you of pancake batter.
- Flour: A starch like flour will thicken the batter and make it easier to pour. Use less flour if you want a thinner consistency.
- Cream: Using cream in the fritter batter will not only thicken the batter but give it a creamy consistency.
- Salt & Pepper: For seasoning, adjust to your liking
- Chives and Sour Cream: Garnish with sour cream and chives. I love to pile on the garnish 🙂
How to Make Corn Fritters
Mix your dry ingredients together. Make sure the four, baking soda, sugar, salt and pepper are evenly whisked together. In a separate bowl begin to mix your wet ingredients. Whisk your eggs and milk together until combined. Slowly add your egg and milk mixture to your dry ingredients and whisk together. It should come together and make a slurry.
Fold in your corn.
Add some butter and oil to a nonstick pan and heat. Drop a spoonful of batter into the hot oil and let fry for 3 minutes on each side.
Fry your fritters to your liking. I like mine crisp so I will fry them a couple of extra minutes or add extra oil if I feel they need it.
While this is fried food, you can keep them from getting too greasy by lining your plate with paper towels and setting the fritter down onto them after frying.
There are many options as condiments or garnishes for your fritters. My favorite is sour cream and chives but greek yogurt or garlic aioli is also a good alternative. You can also use honey as a topping for your fritters if you like your food more sweet than savory.
Did you make this recipe? What do you like to top your fritters with?