📝 About This Recipe
These corn fritters are a celebration of sunshine, featuring crisp, golden-brown exteriors that give way to a tender, pillow-soft center bursting with sweet kernels. Rooted in both Southern American soul food and Southeast Asian street snack traditions, this version elevates the humble vegetable into a gourmet appetizer or brunch staple. The combination of fresh corn, sharp scallions, and a hint of smoky paprika creates a complex flavor profile that is perfectly balanced by a cool, tangy lime crema.
🥗 Ingredients
The Fritter Batter
- 3 cups Fresh corn kernels (cut from about 4 ears of corn; frozen/thawed works too)
- 1 cup All-purpose flour (sifted)
- 1/4 cup Yellow cornmeal (for added crunch and texture)
- 1 teaspoon Baking powder (ensures a light, airy lift)
- 2 Large eggs (beaten, at room temperature)
- 1/4 cup Whole milk
- 4 pieces Scallions (finely sliced, white and green parts)
- 2 tablespoons Fresh chives (minced)
- 1/2 teaspoon Smoked paprika
- 1 teaspoon Kosher salt (plus more for seasoning after frying)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1/2 cup Neutral oil (such as canola or grapeseed, for shallow frying)
Zesty Lime Crema
- 1/2 cup Sour cream (or Greek yogurt for a lighter option)
- 1 tablespoon Lime juice (freshly squeezed)
- 1 teaspoon Lime zest (from 1 organic lime)
- 1/4 teaspoon Garlic powder
👨🍳 Instructions
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1
Prepare the Lime Crema first by whisking together the sour cream, lime juice, lime zest, and garlic powder in a small bowl. Cover and refrigerate to allow the flavors to meld while you prepare the fritters.
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2
If using fresh corn, shuck the ears and carefully slice the kernels off the cob into a large mixing bowl. Take the back of your knife and scrape the cob to release the 'corn milk' into the bowl—this adds incredible sweetness.
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3
In a separate medium bowl, whisk together the dry ingredients: all-purpose flour, cornmeal, baking powder, smoked paprika, salt, and black pepper.
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4
In a small jug, beat the eggs and milk together until well combined.
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5
Add the sliced scallions and chives to the corn kernels. Pour the dry flour mixture over the corn and toss until the kernels are lightly coated.
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6
Pour the egg and milk mixture into the corn mixture. Use a rubber spatula to fold everything together until just combined. Be careful not to overmix, or the fritters will become tough.
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7
Heat the neutral oil in a large non-stick or cast-iron skillet over medium-high heat. You want about 1/4 inch of oil in the pan.
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8
Test the oil by dropping a tiny bit of batter into the pan; if it sizzles immediately, it is ready. If it smokes, lower the heat slightly.
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9
Working in batches, drop 2-tablespoon-sized mounds of batter into the hot oil, spacing them about 2 inches apart. Flatten them slightly with the back of the spoon to ensure even cooking.
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10
Fry for 2-3 minutes on the first side until the edges are noticeably golden-brown and bubbles appear on the surface.
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11
Carefully flip the fritters using a spatula and fry for another 2 minutes on the second side until crispy and cooked through.
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12
Transfer the cooked fritters to a wire rack set over a baking sheet or a paper towel-lined plate to drain. Immediately sprinkle with a tiny pinch of kosher salt while hot.
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13
Repeat the process with the remaining batter, adding a splash more oil to the pan between batches if necessary.
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14
Serve the fritters warm, stacked high, with a generous dollop of the chilled Lime Crema and extra fresh herbs on top.
💡 Chef's Tips
Always use a wire rack for draining instead of just paper towels to keep the bottoms from getting soggy. If your batter feels too wet, add an extra tablespoon of flour; if too dry, add a teaspoon of milk until it holds its shape. For an extra kick, add a finely diced jalapeño or a pinch of cayenne pepper to the batter. To get perfectly uniform fritters, use a triggered ice cream scoop to portion the batter into the pan. Avoid overcrowding the pan, as this drops the oil temperature and results in greasy, limp fritters.
🍽️ Serving Suggestions
Pair with a crisp, chilled Sauvignon Blanc or a light Lager to cut through the richness of the fry. Serve alongside a fresh arugula and cherry tomato salad with a light vinaigrette. Top with a poached egg and crispy bacon for a decadent 'Corn Fritter Benedict' brunch. Serve as a side dish to BBQ pulled pork or grilled shrimp skewers. Drizzle with a little hot honey for a sweet-and-spicy flavor explosion.