📝 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 and Southeast Asian traditions, this version prioritizes the crunch of fresh corn and a hint of smoky heat. They are the ultimate versatile dish, functioning equally well as a sophisticated brunch centerpiece or a crowd-pleasing appetizer.
🥗 Ingredients
The Fritter Batter
- 3 cups Fresh corn kernels (cut from about 4 cobs; frozen and thawed works too)
- 1 cup All-purpose flour (sifted)
- 1/4 cup Yellow cornmeal (adds extra crunch)
- 1 teaspoon Baking powder
- 2 pieces Large eggs (beaten)
- 1/4 cup Whole milk (plus more if batter is too thick)
- 4 pieces Scallions (thinly sliced, whites and greens separated)
- 1/2 teaspoon Smoked paprika
- 1 teaspoon Kosher salt (plus more for seasoning after frying)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1 piece Jalapeño (seeded and finely minced)
- 1/2 cup Neutral oil (for shallow frying; use grapeseed or canola)
Zesty Lime Crema
- 1/2 cup Sour cream (or Greek yogurt)
- 1 tablespoon Lime juice (freshly squeezed)
- 1 teaspoon Lime zest (finely grated)
- 2 tablespoons Cilantro (finely chopped)
👨🍳 Instructions
-
1
In a small bowl, whisk together the sour cream, lime juice, lime zest, and chopped cilantro. Season with a pinch of salt, cover, and refrigerate to let the flavors meld while you prepare the fritters.
-
2
If using fresh corn, 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—this adds incredible flavor and sweetness.
-
3
In a separate large mixing bowl, whisk together the flour, cornmeal, baking powder, smoked paprika, salt, and black pepper until well combined.
-
4
In a medium bowl, beat the eggs and then whisk in the milk. Create a well in the center of the dry ingredients and pour in the egg mixture.
-
5
Gently fold the wet and dry ingredients together with a spatula until just combined. Be careful not to overmix, as this can make the fritters tough.
-
6
Fold in the corn kernels, sliced scallions (whites and greens), and the minced jalapeño until evenly distributed throughout the batter.
-
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.
-
8
Test the oil by dropping a tiny bit of batter into the pan; if it sizzles immediately, it's ready. Adjust heat to medium to ensure the centers cook without burning the outside.
-
9
Using a 1/4-cup measuring cup or a large cookie scoop, carefully drop mounds of batter into the hot oil. Flatten them slightly with the back of a spoon to create a disc shape.
-
10
Fry the fritters in batches of 3 or 4 to avoid crowding the pan, which would lower the oil temperature and lead to greasy fritters.
-
11
Cook for 2-3 minutes on the first side until deeply golden brown and crisp. Carefully flip with a spatula.
-
12
Cook for another 2 minutes on the second side. Transfer the finished fritters to a wire rack set over a baking sheet to drain.
-
13
Immediately sprinkle the hot fritters with a tiny pinch of kosher salt while the oil is still wet on the surface.
-
14
Repeat with the remaining batter, adding a little more oil to the pan if necessary between batches.
-
15
Serve the fritters warm, piled high on a platter with the chilled Lime Crema on the side or dolloped on top.
💡 Chef's Tips
For the crispiest results, ensure your corn is as dry as possible before adding it to the batter. If the batter seems too runny, add an extra tablespoon of flour; if too thick, add a splash of milk. Avoid using a paper towel to drain the fritters; a wire rack allows air to circulate, preventing the bottoms from becoming soggy. To keep the first batches warm, place the wire rack and baking sheet in a 200°F (95°C) oven until ready to serve. You can substitute the jalapeño with finely diced red bell pepper for a milder, sweeter flavor profile.
🍽️ Serving Suggestions
Pair with a crisp, cold Sauvignon Blanc or a light lager to cut through the richness of the fry. Serve alongside a simple arugula salad dressed with lemon vinaigrette for a complete light lunch. Top with a poached egg and crispy bacon for a decadent 'Corn Fritter Benedict' brunch. Accompany with a side of spicy tomato jam or mango chutney for an extra flavor kick. These are excellent served as a side dish to BBQ pulled pork or grilled shrimp skewers.