📝 About This Recipe
These crispy, golden-hued fritters are a celebration of sunshine, blending the natural sweetness of peak-season corn with a savory, herb-flecked batter. Originating from both Native American traditions and Southern coastal kitchens, this version achieves the perfect balance of a crunchy exterior and a tender, pillowy center. Enhanced with a hint of smoky paprika and sharp scallions, they are the ultimate versatile side dish that bridges the gap between comfort food and gourmet fare.
🥗 Ingredients
Fritter Batter
- 3 cups Fresh Corn Kernels (shucked from about 3-4 ears; frozen/thawed works if fresh is unavailable)
- 1 cup All-purpose Flour (sifted)
- 1/4 cup Yellow Cornmeal (for extra crunch)
- 1 teaspoon Baking Powder (ensures a light texture)
- 2 Large Eggs (beaten)
- 1/4 cup Whole Milk (room temperature)
- 3 pieces Scallions (finely sliced, both white and green parts)
- 2 tablespoons Fresh Chives (minced)
- 1/2 teaspoon Smoked Paprika (adds a subtle depth)
- 1 teaspoon Kosher Salt (plus more for seasoning after frying)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Unsalted Butter (melted and cooled)
Zesty Lime Crema
- 1/2 cup Sour Cream (or Greek yogurt)
- 1 tablespoon Lime Juice (freshly squeezed)
- 1 teaspoon Lime Zest (finely grated)
- 1/4 teaspoon Garlic Powder
For Frying
- 1/2 cup Vegetable Oil (or as needed for shallow frying)
👨🍳 Instructions
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1
In a small bowl, whisk together the sour cream, lime juice, lime zest, and garlic powder to create the crema. Set aside in the refrigerator to allow flavors to meld.
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2
If using fresh corn, shuck the ears and carefully cut the kernels off the cob into a large mixing bowl. Use the back of your knife to scrape the 'milk' from the cob into the bowl for extra flavor.
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3
In a separate medium bowl, whisk together the dry ingredients: flour, cornmeal, baking powder, smoked paprika, salt, and black pepper.
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4
In another small bowl, whisk the eggs, milk, and melted butter until well combined.
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5
Pour the wet egg mixture into the dry flour mixture. Stir gently with a spatula until just combined; do not overmix, or the fritters will become tough.
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6
Fold in the corn kernels, sliced scallions, and minced chives until the vegetables are evenly coated in the batter.
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7
Place a large cast-iron skillet or heavy-bottomed frying pan over medium-high heat. Add enough vegetable oil to coat the bottom by about 1/4 inch.
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8
Test the oil by dropping a tiny bit of batter into the pan; if it sizzles immediately, the oil is ready (approximately 350°F/175°C).
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9
Working in batches to avoid crowding, drop large tablespoons of the batter into the hot oil. Lightly flatten each mound with the back of the spoon to form a thick patty.
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10
Fry for 2-3 minutes on the first side until the edges are noticeably golden brown and crisp.
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11
Carefully flip the fritters using a spatula and fry for another 2 minutes on the second side until deep golden all over.
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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 pinch of kosher salt while hot.
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13
Repeat the process with the remaining batter, adding more oil to the pan if necessary between batches.
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14
Serve the fritters warm, topped with a generous dollop of the chilled lime crema and extra chives for garnish.
💡 Chef's Tips
For the crispiest results, ensure your corn is as dry as possible before adding it to the batter. Avoid over-mixing the batter; a few lumps are fine and lead to a more tender interior. If the fritters are browning too fast but remain doughy inside, lower the heat to medium to allow the center to cook through. You can add a finely diced jalapeño to the batter if you prefer a spicy kick. Keep the first batches warm in a 200°F (95°C) oven while you finish frying the rest.
🍽️ Serving Suggestions
Pair with a crisp, chilled Sauvignon Blanc or a light pilsner to cut through the richness. Serve alongside grilled BBQ chicken or ribs for a classic summer cookout feel. Use them as a base for a sophisticated brunch by topping with a poached egg and smoked salmon. Accompany with a fresh arugula and cherry tomato salad dressed in a light lemon vinaigrette. Offer a side of hot honey for those who enjoy a sweet-and-spicy flavor profile.