Corn fritters! Nothing warms up a cool night like a plateful of these old-time treats. Dig in, they’re delicious!
These easy corn fritters are delightfully crispy and filled with lively fresh flavors. After they sizzle on the stove, serve them hot with a zesty, creamy, yet spicy jalapeño yogurt sauce and enjoy as a summer appetizer or dinner.
So proceed with caution, knowing that once you pan-fry up a batch of corn fritters, how you allocate them is totally up to you. Just don’t forget a dollop of sour cream or garlic aioli on top for the perfect cool and creamy complement!
The combination of hot, crispy fritters with a refreshing topping is a duo that’s hard to beat. But if you’re looking to make these fritters into a meal (vegetarian or otherwise!), may I suggest frying or poaching an egg or two and serving that atop your tower of golden brown beauties? Break that yolk and dig in!
Crispy Corn Fritters
Regular readers know I hate recipes that make false promises. And I’d say that the greatest offender in this online world is exaggerated declarations of crispiness.
So let me just get this out of the way first – you can’t do THIS ↓↓↓ with soggy corn fritters!!
Ingredients
6 tablespoons milk
1 large egg
2 cups corn kernels, from about 3 ears fresh corn
¾ cup chopped scallions, about 5, plus more 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 ground black pepper
¾ cup cornmeal, spooned and leveled
½ cup all-purpose flour, spooned and leveled
Neutral oil, for the pan
Sour cream, for serving
Instructions
In a large bowl, whisk together the milk and egg. Add the corn, scallions, cheese, and apple cider vinegar and stir to combine. Sprinkle the salt, onion powder, baking powder, garlic powder, cayenne, smoked paprika, and several grinds of pepper over the mixture and stir again. Sprinkle on the cornmeal and flour and stir until well combined.
Coat the bottom of a cast-iron skillet with oil and heat over medium heat. Use a ¼-cup measuring cup to scoop the batter into the pan. Use the back of the measuring cup or a spatula to gently press down to flatten the fritters into about 3-inch disks. Cook for 2 to 3 minutes per side, or until golden brown and cooked through. Work in batches if necessary, wiping out the pan and adding more oil between batches.
Garnish with chopped scallions and serve with sour cream.
Notes
Makes 10 to 12