📝 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 corn kernels. Drawing inspiration from both Southern American comfort food and Southeast Asian street snacks, this recipe balances sweetness with a hint of smoky heat and fresh herbal notes. They are the ultimate versatile snack, perfect for a garden party appetizer or a sophisticated light lunch when paired with a crisp green salad.
🥗 Ingredients
Fritter Batter
- 3 cups Sweet Corn (freshly shucked from the cob or high-quality frozen/thawed)
- 1 cup All-Purpose Flour (sifted)
- 1/4 cup Cornmeal (fine grind for extra crunch)
- 1 teaspoon Baking Powder (ensures a light, airy texture)
- 2 Large Eggs (beaten, at room temperature)
- 1/4 cup Whole Milk (may need slightly more depending on corn moisture)
- 4 pieces Scallions (finely sliced, both white and green parts)
- 1/4 cup Fresh Cilantro (chopped)
- 1/2 teaspoon Smoked Paprika
- 1 teaspoon Kosher Salt (plus more for finishing)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/2 cup Neutral Oil (such as grapeseed or vegetable oil for shallow frying)
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
👨🍳 Instructions
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1
If using fresh corn, shuck the husks and carefully cut the kernels off the cob into a large bowl. Use the back of your knife to scrape the 'milk' from the cob into the bowl for extra flavor.
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2
In a small mixing 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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3
In a large mixing bowl, whisk together the dry ingredients: flour, cornmeal, baking powder, smoked paprika, salt, and black pepper.
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4
In a separate medium bowl, whisk the eggs and milk together until well combined.
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5
Create a well in the center of the dry ingredients and pour in the egg mixture. Stir gently with a wooden spoon or spatula until just combined; do not overmix.
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6
Fold in the corn kernels, sliced scallions, and chopped cilantro. The batter should be thick and chunky, holding its shape on a spoon.
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7
Place a large heavy-bottomed skillet or cast-iron pan over medium heat and add enough oil to coat the bottom (about 1/4 inch deep).
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8
Test the oil by dropping a tiny bit of batter in; if it sizzles immediately, the oil is ready. It should be roughly 350°F (175°C).
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9
Working in batches to avoid crowding the pan, drop heaping tablespoons of the batter into the hot oil. Gently flatten them with the back of the spoon to about 1/2 inch thickness.
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10
Fry the fritters for 2-3 minutes on the first side until deeply golden brown and crisp.
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11
Carefully flip the fritters and fry for another 2 minutes on the second side. Ensure the center is cooked through and the edges are crunchy.
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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 salt while hot.
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13
Repeat 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 dollop of the Lime Crema and an extra garnish of cilantro or scallions.
💡 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; treat it like pancake batter to keep the interior light and tender rather than rubbery. Use a cast-iron skillet if available, as it maintains heat more consistently for even browning. If using frozen corn, thaw it completely and pat it dry with paper towels to prevent excess moisture from thinning the batter. Keep the first batches warm in a 200°F (95°C) oven on a wire rack while you finish frying the rest.
🍽️ Serving Suggestions
Serve alongside a chilled glass of Sauvignon Blanc or a zesty Mexican lager. Pair with a side of crispy bacon or smoked salmon for a more substantial brunch option. Top with a spoonful of fresh tomato salsa or avocado slices for extra creaminess. Serve as a side dish to grilled BBQ chicken or shrimp skewers. Drizzle with a little hot honey for a sweet and spicy flavor profile.