Sweet Corn Fritters Recipe

Overview

These sweet corn fritters have lacy, golden edges and soft centers filled with sweet corn, scallions, and a lightly seasoned batter. A small amount of cornmeal adds texture without making the fritters heavy.

The batter is thick enough to mound in the pan but still soft and scoopable. Frying the fritters in a shallow layer of oil gives them browned edges while keeping the middle tender. Serve them hot with sour cream, plain yogurt, hot sauce, or a squeeze of lime.

Ingredients

Makes about 12 fritters, serving 4.

• 3 cups corn kernels, from about 4 medium ears, or 3 cups thawed frozen corn
• 2 large eggs
• 1/3 cup whole milk
• 3/4 cup all-purpose flour
• 1/4 cup fine or medium cornmeal
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt, plus more for finishing
• 1/4 teaspoon black pepper
• 3 scallions, thinly sliced
• 2 tablespoons chopped fresh cilantro or parsley, plus more for serving
• 1 small garlic clove, finely grated or minced
• 1/4 teaspoon smoked paprika, optional
• 1/3 cup finely grated Parmesan, optional
• 1/3 to 1/2 cup neutral oil, such as canola, vegetable, or grapeseed oil, for frying
• Sour cream or plain yogurt, for serving
• Lime wedges or hot sauce, for serving

How to make it

1. Prepare the corn. If using fresh corn, cut the kernels from the cobs. If using frozen corn, thaw it completely and pat it dry with a clean kitchen towel. If using canned corn, drain it very well and pat it dry. Excess moisture can make the batter thin and cause the oil to splatter.

2. Make the batter. In a large bowl, whisk the eggs and milk until blended. Add the flour, cornmeal, baking powder, salt, pepper, and smoked paprika, if using. Stir just until no dry patches remain. The mixture should look like a thick pancake batter.

3. Fold in the flavorings. Add the corn, scallions, cilantro or parsley, garlic, and Parmesan, if using. Fold gently until the corn is evenly coated. Let the batter stand for 5 minutes. The cornmeal will absorb some moisture, making the mixture easier to scoop.

4. Heat the oil. Set a large skillet over medium heat and add enough oil to cover the bottom with about 1/8 inch. Heat for 2 to 3 minutes. To test it, drop a small dab of batter into the pan; it should sizzle immediately and rise to the surface, but it should not turn dark within a few seconds.

5. Cook the fritters. Scoop about 2 tablespoons of batter for each fritter and place it in the hot oil, leaving space between them. Gently flatten each mound to about 1/2 inch thick with the back of a spoon. Cook for 2 to 3 minutes on the first side, until the bottoms are deep golden brown and the edges look set.

6. Flip and finish. Turn the fritters carefully with a thin spatula. Cook for another 2 to 3 minutes, until the second side is golden and the centers feel firm when lightly pressed. If the outsides brown before the centers set, reduce the heat to medium-low. If they take longer than 3 minutes per side and absorb oil, raise the heat slightly.

7. Drain and season. Transfer the cooked fritters to a plate lined with paper towels or to a wire rack set over a baking sheet. Sprinkle lightly with salt while hot. Repeat with the remaining batter, adding another splash of oil between batches if the skillet looks dry.

8. Serve. Serve immediately with sour cream or yogurt, lime wedges, chopped herbs, and hot sauce. For a larger meal, pair them with a crisp salad or another vegetable side. If you have extra corn, it can also be used in this creamy corn chowder recipe.

Expert tips

• Keep the batter thick. Fresh corn can release varying amounts of liquid. If the batter looks loose, stir in 1 tablespoon of flour and wait 2 minutes before testing another fritter.
• Dry frozen or canned corn well. Wet kernels dilute the batter and can cause hot oil to pop. Pat them dry rather than squeezing them, which can crush the kernels.
• Fry a tester first. Cook one fritter before making the full batch. Taste it for salt and check the texture. Adjust the batter before frying the rest.
• Avoid overcrowding. Four fritters in a 10-inch skillet is usually manageable. Too many at once lowers the oil temperature and produces pale, greasy fritters.
• Use a consistent scoop. Two tablespoons of batter makes fritters that cook through at the same time. Very thick fritters may brown outside before the center is done.
• Make them dairy-free if needed. Replace the milk with an unsweetened, unflavored plant milk and omit the Parmesan. The fritters will still hold together because the eggs provide the main binding.
• Use other herbs carefully. Chives, dill, or finely sliced basil can replace the parsley or cilantro. Avoid adding large amounts of wet ingredients, such as salsa, because they can loosen the batter.

Serving and storage

Fritters are crispest straight from the skillet. Serve them with sour cream, yogurt, hot sauce, lime, or a simple dipping sauce. They also work as a side dish with grilled chicken, fish, or a green salad.

Cool leftovers promptly, then refrigerate them in a covered container for up to 3 days. Reheat in a 400°F oven or toaster oven for 8 to 10 minutes, turning once, until hot and lightly crisp. An air fryer also works at 375°F for about 4 to 6 minutes. Avoid microwaving if you want to preserve the crisp edges.

To freeze them, cool the fritters completely, place them in a single layer on a tray, and freeze until firm. Transfer to a freezer bag or airtight container for up to 2 months. Reheat from frozen in a 400°F oven for 12 to 15 minutes, until hot throughout.

Frequently asked questions

Can I use frozen or canned corn for sweet corn fritters?

Yes. Thaw frozen corn completely or drain canned corn very well, then pat it dry before adding it to the batter. Both work well, although fresh corn usually has the firmest texture.

Why are my corn fritters falling apart?

The batter may be too wet, the fritters may be too large, or they may be flipped before the first side sets. Stir in 1 tablespoon of flour, make smaller 2-tablespoon portions, and wait until the edges look firm and golden before turning.

Can I make the batter ahead of time?

For the best texture, fry the fritters soon after mixing. You can combine the dry ingredients and prepare the corn and herbs several hours ahead, then add the eggs and milk shortly before cooking.

How do I keep corn fritters crispy?

Drain cooked fritters on a wire rack rather than stacking them on a plate. Keep finished batches in a 200°F oven on a rack while you fry the rest, and avoid covering them with foil, which traps steam.

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