Corn Fritters
Crispy Corn Fritters are a summer staple – and this recipe turns out so well, you’ll make it over and over again! Just a few simple ingredients are needed for this easy-to-fix dish.
Servings: 18 fritters
Ingredients
- 1 cup all-purpose flour spooned and levelled
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3 cups corn
- 2 large eggs
- ½ cup milk
- 1 tablespoon shortening melted
- ⅓ cup shredded cheddar cheese
- vegetable oil for frying
Instructions
- Combine dry ingredients: In a medium mixing bowl, whisk together 1 cup all-purpose flour, 1 tablespoon sugar, 1 teaspoon baking powder and 1 teaspoon salt. Stir through 3 cups corn.
- Make batter: In a separate bowl or measuring jug, blend 2 large eggs, ½ cup milk and 1 tablespoon shortening until smooth. Pour over corn mixture and fold together just until combined and no more dry flour is visible. Fold through ⅓ cup shredded cheddar cheese.
- Prep skillet: Heat nonstick or cast iron skillet or griddle to medium to medium-high heat. Once hot, coat bottom with vegetable oil.
- Add batter: Drop 2-3 tablespoons of batter per fritter on hot skillet. Gently spread batter to make thinner and crisper fritters. Do not overcrowd pan.
- Cook: Fry fritters for 3-5 minutes or until golden on underside, then flip (I use two forks for this - so easy!) and immediately gently push down on each fritter a couple of times to ensure they fry evenly. Finish frying for 2-4 minutes, checking from time to time, until golden. Add more oil as needed.
- Finish and serve: Serve immediately, or set on paper towels on a wire rack for no more than 5 minutes before serving for best results.
Notes
Ingredient notes
- Corn: Fresh, frozen or canned all work here. I do think fresh tastes best, but only if in season. If you’re using frozen, make sure to thaw and drain before using.
- Milk: Whole milk works best, but 2% is fine. Buttermilk can be a nice alternative if you want some tanginess.
- Shortening: Feel free to use shortening, bacon fat, lard or butter.
Recipe tips
- Mixing: Don’t overmix the batter once you’ve added the wet to the dry ingredients. Just stir until no more dry flour is left.
- Batter consistency: This batter is fairly thin, you don’t want a super thick batter or the fritters will turn out too fluffy/like pancakes. Make sure to measure your flour exactly, or your batter consistency will be off. Spoon and level, don’t scoop!
- Fritter size: Stick to the 2-3 tablespoons of batter per fritter, else they will be too big and may turn out doughy.
- Frying method: Stick to the tips and instructions in the recipe to ensure perfect crispiness on the outside with a tender (not chewy) middle. Gently spreading the scooped batter and pushing down gently after flipping really do make a difference!
- Frying heat: The fritters should be fried hot enough to ensure they turn out crispy, but be mindful of using too much heat. I once had kernels explode all around the kitchen when my heat was turned up too high - stick to medium to medium-high.