Brooke Caison is the food editor at Delish, where she develops and styles original recipes, writes the weekly membership newsletter, and appears as occasional on-camera talent for Delish's YouTube channel. She's obsessed with the idea of bringing restaurant methods to the home cook with foolproof techniques and organized cooking (like how to safely shuck a clam or tackle a complex baking project). A graduate of ICE, she was previously a line cook, hospitality manager for the opening season of Little Island, and culinary assistant to Top Chef judge and food expert Gail Simmons. Her work has also appeared on Martha Stewart. There's no food she won’t try, but cranberry whipped feta dip has her heart.
Fluffy and crispy, corn fritters are our new favorite Southern-fried side (sorry, hush puppies). Littered with fresh sweet corn, these are the perfect addition to countless summer dinners, from a crab leg feast to a rack of saucy BBQ ribs or a taco spread. This recipe is based on my grandma’s favorite recipe for corn fritters, but with a few additions to make them extra special. Read on for everything you need to know to make this staple summer side:
The secret to the best corn fritters.
I added cornstarch to my grandma’s recipe to make these fritters super light and fluffy, with an extra-crispy outside. I also swapped the canned corn for fresh corn; the difference in the fresh sweet corn flavor is unbeatable. Frozen and canned corn also tend to have more water, making the fritters denser in the middle instead of light and fluffy.
Corn fritter variations.
— Mexican street corn fritters: Add 1/4 cup chopped jalapeños, a chopped clove of garlic, and 1/4 cup cotija cheese to the batter. Serve with chili-lime sour cream.
— Cajun corn fritters: Add 1/4 cup chopped green bell peppers, 1 chopped scallion, and 1/4 teaspoon Cajun seasoning to the batter.
— Maple butter corn fritters: Combine 1 stick softened butter and 2 tablespoons maple syrup and serve with fritters.
Storage.
Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze in a single layer, wrapped in plastic wrap and foil, for up to 3 months.
Made these fritters? Let us know how it went in the comments below!
- Yields:
- 18 serving(s)
- Prep Time:
- 10 mins
- Total Time:
- 10 mins
- Cal/Serv:
- 269
Ingredients
- 2 c.
neutral oil, divided
- 1/2 c.
(60 g.) all-purpose flour
- 1/2 c.
(56 g.) cornstarch
- 1 tbsp.
(12 g.) granulated sugar
- 1 tsp.
(4 g.) baking powder
- 3/4 tsp.
kosher salt
- 2
large eggs
- 1/3 c.
whole milk
- 4
ears of corn, shucked, kernels removed (about 3 1/2 c.)
Powdered sugar, for serving
- Nutrition Information
- Per Serving (Serves 18)
- Calories269 Fat25 gSaturated fat2 gTrans fat0 gCholesterol21 mgSodium107 mgCarbohydrates10 gFiber1 gSugar2 gProtein2 gVitamin D0 mcgCalcium26 mgIron0 mgPotassium69 mg
- Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by
Directions
- Step 1In a large heavy pot fitted with a deep-fry thermometer over medium-high heat, heat all but 1 tablespoon oil until thermometer registers 375°. Meanwhile, in a small bowl, whisk flour, cornstarch, granulated sugar, baking powder, and salt.
- Step 2In a large bowl, whisk eggs, milk, and reserved 1 tablespoon oil. Add corn and stir to coat. Fold dry ingredients into corn mixture until just combined.
- Step 3Working in batches and using a 1 1/2-tablespoon cookie scoop, drop heaping scoops of batter into oil. Cook fritters until deep golden brown, 3 to 4 minutes. Using a spider or slotted spoon, transfer fritters to a paper towel-lined plate.
- Step 4Sprinkle with powdered sugar and serve immediately.
- Step 5Make Ahead: Fritters can be made 5 days ahead. Store in an airtight container and refrigerate.
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