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Very Crispy Corn Fritters Recipe

Very Crispy Corn Fritters

Golden and extra crispy, these corn fritters are loaded with sweet corn and bursting with flavor. Served with a tangy dipping sauce or simply with a squeeze of lime, they make a perfect snack, appetizer, or side dish.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 persons
Course: Appetizer
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups fresh corn kernels About 2 medium ears, or thawed and drained if using frozen.
  • 1 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper, ground
  • 1/2 teaspoon paprika
  • 1 teaspoon sugar
  • 2 large eggs
  • 1/3 cup whole milk
  • 3 tablespoons scallions, chopped
  • 1/2 medium red bell pepper, finely diced About 1/3 cup.
  • 2 tablespoons fresh cilantro or parsley, chopped
  • 1 cup vegetable oil for frying About enough for shallow frying.
  • 1/4 teaspoon chili flakes Optional, add if you like heat.

Equipment

  • 1 large mixing bowl
  • 1 whisk
  • 1 sharp knife
  • 1 box grater
  • 1 large frying pan or skillet
  • 1 slotted spoon
  • 1 paper towels
  • 1 measuring cups and spoons

Method
 

  1. Shuck the corn and cut the kernels from the cob. If using frozen, thaw and drain well.
  2. In a large bowl, combine flour, cornstarch, baking powder, salt, pepper, paprika, and sugar. Whisk to blend.
  3. In a separate bowl, lightly beat eggs, then whisk in milk.
  4. Add the wet mixture to the dry ingredients and mix until just combined.
  5. Gently fold in corn kernels, scallions, red bell pepper, and fresh herbs. If you like heat, add chili flakes now. The batter will be thick.
  6. Heat 1/4 inch of oil in a large skillet over medium-high heat. To test, drop a tiny bit of batter in – if it sizzles immediately, it’s ready.
  7. Scoop about 2 tablespoons of batter per fritter into the hot oil. Flatten slightly with the back of a spoon. Do not overcrowd the pan.
  8. Fry for 2–3 minutes per side until deeply golden and crispy.
  9. Remove with a slotted spoon and drain on paper towels. Repeat with remaining batter.
  10. Serve hot, optionally with lime wedges or your favorite dipping sauce.

Notes

For an even crispier fritter, ensure your oil is hot before frying, and don’t overcrowd the pan. You can substitute frozen corn if fresh isn’t available, but thaw and pat it dry first.
To reheat, bake fritters at 200°C (400°F) for 5-7 minutes, or until hot and crisp.
Pairs well with sour cream, yogurt sauce, or spicy mayo.