Very Crispy Corn Fritters Recipe

Very Crispy Corn Fritters are a delicious, golden-brown snack or side dish, perfect for enjoying fresh summer corn or canned/frozen corn. These fritters are crispy on the outside and soft on the inside, with bursts of sweet corn in every bite.

Ingredients:

• 2 cups fresh corn kernels (or canned/frozen, drained)
• 1/2 cup all-purpose flour
• 1/4 cup cornmeal (for extra crispiness)
• 1 teaspoon baking powder
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon smoked paprika (optional)
• 1 large egg
• 1/4 cup milk (or buttermilk for added richness)
• 2 green onions, finely chopped (optional)
• 2 tablespoons fresh cilantro or parsley, chopped (optional)
• Oil for frying (vegetable, canola, or sunflower oil)

Instructions:

1. Prepare the Corn:

• If using fresh corn, slice the kernels off the cob.
• If using frozen corn, thaw it completely, and for canned corn, make sure to drain and pat it dry to avoid excess moisture.

2. Mix the Batter:

• In a large mixing bowl, whisk together the flour, cornmeal, baking powder, sugar, salt, pepper, and smoked paprika (if using).
• In a separate bowl, beat the egg and milk together until smooth. Pour the wet ingredients into the dry ingredients and mix until just combined.
• Fold in the corn kernels, green onions, and cilantro/parsley if desired. The batter should be thick but still slightly loose. If it’s too thick, add a bit more milk.

3. Heat the Oil:

• Heat about 1/4 inch of oil in a large skillet over medium-high heat until hot (around 350°F or 175°C). Test the heat by dropping a small amount of batter into the oil—if it sizzles and starts to brown, the oil is ready.

4. Fry the Fritters:

• Using a spoon or a small scoop, drop about 2-3 tablespoons of the batter into the hot oil. Flatten each fritter slightly with the back of the spoon for more even frying.
• Fry the fritters in batches for about 2-3 minutes per side, or until they are golden brown and crispy. Be careful not to overcrowd the pan.
• Remove the fritters with a slotted spoon and transfer them to a paper towel-lined plate to drain excess oil.

5. Serve:

• Serve the corn fritters hot with your favorite dipping sauces, such as sour cream, salsa, or a spicy mayo.

Tips for Extra Crispiness:

• Dry the corn: If using canned or frozen corn, ensure it’s well-drained and patted dry to prevent soggy fritters.
• Cornmeal: The addition of cornmeal helps add a nice crunch to the fritters. You can use more or less depending on your texture preference.
• High Heat Frying: Frying at the correct temperature ensures that the fritters get crispy without absorbing too much oil. A thermometer can help you monitor the temperature.
• Thin batter: Keeping the batter not too thick will allow the fritters to fry up crispier.

These Very Crispy Corn Fritters are a crowd-pleaser, ideal for barbecues, picnics, or a tasty side dish at any meal. The sweet, juicy corn paired with the crunchy exterior makes these fritters irresistible!