Easy and Delicious Corn Fritters Recipe
Hey there! So, there’s this little recipe I whip up when I want something quick and utterly satisfying—corn fritters. You know, back in the day, my mom would make these whenever we had leftover corn (which was pretty much all the time). It’s amazing how something so simple can turn a regular dinner into a little celebration. Plus, anything fried is already halfway to delicious, right?
Why You’ll Love This!
I make this when I’m in the mood for a bit of nostalgia, or when my fridge is looking a bit too empty for comfort. My family goes crazy for this because it’s crispy and golden on the outside, with that sweet corn goodness inside. It’s the kind of dish where you hardly have time to put it on the table before it’s gone! (Oh, and if you ever had a day where things just won’t cooperate in the kitchen, this one’s forgiving enough to still turn out great!)
Ingredients
- 1 cup flour (I sometimes use whole wheat)
- 2 cups corn kernels, fresh or canned (frozen works too in a pinch!)
- 1/2 cup chopped green onions (you can skip this if you’re out of it)
- 2 eggs
- 1/4 cup milk (any kind really, I’ve even gone with almond milk)
- 1 tsp baking powder
- Salt and pepper to taste
- Oil for frying (vegetable or canola are my go-tos)
Directions
- Mix the flour, baking powder, salt, and pepper in a bowl. I usually just eyeball the salt and pepper, but a good sprinkle should do. Add in the corn and green onions.
- In another bowl, whisk together the eggs and milk. Pour this into the flour mix and stir until just combined. (This is where I sneak a taste—don’t tell!)
- Heat oil in a frying pan over medium heat. The oil should shimmer, but not smoke. Drop spoonfuls of the batter into the pan. Fry until golden, about 3 minutes per side. Don’t worry if it looks a bit weird at this stage—it always does!
- Drain on paper towels. Enjoy while they’re warm and crispy, or let them cool if you can resist!
Notes
I’ve found that if your batter’s a bit too thick or thin, a splash of milk or a sprinkle of flour usually does the trick. Once, I tried adding cheese but it didn’t melt the way I’d hoped. Stick with simple—it’s better that way.
Variations
I’ve experimented with adding jalapeños for a spicy kick, which was a hit, but let me tell you about the time I tried sweet corn and bacon—absolutely delicious. Though, when I ventured into adding bell peppers, it got a bit too soggy for my liking.
Equipment
If you don’t have a frying pan, a deep skillet works just fine! I mean, who has every kitchen gadget anyway?
Storage
Store any leftovers in the fridge for a couple of days, though honestly, in my house, it never lasts more than a day!
Serving Suggestions
These are great as a side dish or a main course. My personal favorite is to have them with a dollop of sour cream and a sprinkle of chives. But really, they pair well with anything—try it with salsa!
Pro Tips
I once tried rushing the frying step and regretted it because they were undercooked inside (oops). Always give them enough time to cook through—patience is a virtue!
FAQ
Can I make these gluten-free? Absolutely! Just swap the flour with a gluten-free alternative. It works like a charm (mostly).
What if I don’t have green onions? No worries, you can skip them. Or maybe try some finely chopped chives.
Can I freeze them? Sure, just reheat them in the oven to keep ’em crispy!
