CORN FRITTERS
These days, fritters are a local favorite among the crowd. (You, 5-Ingredient Zucchini Fritters, are staring at you!) Although other vegetables like zucchini, carrots, and even butternut squash have joined the fritter trend, I thought it was about time I made the highlight of summer food into a crispy, hot, and stacking snack. Corn fritters, come to the celebration!
PREP TIME
10minutes mins
COOK TIME
5minutes mins
TOTAL TIME
15minutes mins
INGREDIENTS:
- 3 cups corn kernels fresh, thawed from frozen, or canned
- 1 cup all-purpose flour
- 1 teaspoon granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1/4 teaspoon pepper
- 2 eggs
- 1/2 cup whole milk
- 1/3 cup green onions thinly sliced
- 1/2 cup shredded cheddar cheese
- vegetable oil for frying
- toppings such as sour cream, sliced green onions, and crumbled bacon optional
INSTRUCTIONS
- Place the corn kernels, flour, sugar, baking powder, salt, and pepper in a large bowl. Stir to combine.
- Add the eggs and milk. Stir until a thick batter forms. Add the green onions and cheddar cheese and gently stir to combine.
- Heat 1/2 inch of oil in a deep pan over medium-high heat. Place 2 tablespoon-size mounds of the fritter mixture in the pan, then flatten them.
- Cook the fritters for 3 minutes per side, or until they’re golden brown and crispy. Repeat the process with any remaining batter.
- Add toppings if desired, then serve immediately.
- KELLY’S NOTE: You can use frozen (thawed) or fresh corn kernels in this recipe. After the frozen corn thaws, pour out any extra liquid.