|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 20g||26%|
|Saturated Fat 2g||9%|
|Total Carbohydrate 19g||7%|
|Dietary Fiber 2g||7%|
|Total Sugars 3g|
|Vitamin C 4mg||20%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These easy corn fritters are sweet and delicate, and a great way to use fresh sweet corn, especially once the thrill of eating corn on the cob has worn off and you're looking for something new. Serve these fritters plain or with a spicy salsa fresca, cilantro sauce, or other zesty sauce to highlight their sweetness.
Do keep in mind that any stray corn kernels that hit the oil may pop, splattering hot oil. It is best to cover the frying pan with a splatter screen if you have one.
Click Play to See This Fresh Corn Fritters Recipe Come Together
"Sweet, crunchy, and incredibly delicious, fresh corn fritters are perfect any time and for any occasion. This recipe is easy to make and very flexible. You can use fresh, canned, or frozen corn. Bet you can't eat just one!" —Diana Andrews
4 ears sweet corn, or 2 cups fresh corn kernels
1 large egg
1/4 teaspoon fine sea salt
2 tablespoons all-purpose flour
Neutral oil for frying, such as canola or peanut oil
Coarsely chopped fresh parsley, for garnish, optional
Gather the ingredients.
Set one of the ears of corn tip-down in a large mixing bowl. Use a sharp knife (a paring knife is ideal) to cut the corn kernels from the cob into the bowl. Repeat with the remaining ears of corn.
Move the kernels to one side of the bowl and add the egg. Beat the egg with a fork on the corn-free side of the bowl until the white and yolk are combined, then combine the corn kernels and the beaten egg.
Sprinkle the mixture with the salt and flour; stir to combine everything thoroughly. Cover and chill for 30 minutes.
Heat a generous layer of oil (about 1/4-inch deep) in a large non-stick skillet over medium heat to 350 F. If you don't have a deep-fry thermometer, drop a bit of batter into the pan—it should sizzle immediately.
Carefully place 1/4-cup mounds of the batter into the pan and flatten each bit with the back of the spoon. You should be able to fit about 4 fritters in a large skillet at a time. Cook the fritters, undisturbed, until golden brown on one side, 5 to 6 minutes.
Flip and cook until they are brown on the other side, 3 to 4 minutes more.
Transfer the fritters to a paper towel-lined plate or a cooling rack set over a baking sheet to drain, and repeat making more fritters with the remaining batter. Serve immediately, or keep warm in an oven heated to 250 F. Garnish with parsley if using.
- A great way to cut corn kernels off of the ears is by slicing off the kernels into a bowl, but if you have a tube or Bundt pan, that's even better. Place the narrow tip of the ear into the hole in the center of the pan and hold the ear upright. Slice downward, rotating the ear or pan as you go. The kernels will naturally fall into the base of the pan.
- Don't skip the chilling time for the batter as it gives the flour a chance to absorb some of the egg and liquid from the corn and lets the batter settle, thickening it and resulting in more fritter-like, crispy, and lacy fritters.
- If using frozen corn kernels, be sure to defrost them completely and drain off any excess moisture before adding the egg.
- For creamier fritters, after you cut the kernels off the cobs, use a large-hole grater to grate whatever bits of corn remain on the cobs. Or you can cut the kernels off of 2 ears and grate the kernels off of the other 2 ears.
- Add a little spice to the batter, such as cayenne pepper, cumin, or paprika. Or mix in a little fresh chopped herb like parsley or cilantro.
How Do I Make Crispy and Not Soggy Corn Fritters?
To achieve a crispy fritter, you need to be sure to follow a few steps. First, don't overmix the batter, and allow it to sit before frying so it thickens up. Also, do not overcrowd the pan, as this will lower the oil temperature and make the fritters absorb more oil and become soggy and greasy.