Description
These Corn Fritters are a delicious and easy way to enjoy fresh corn. With a crispy exterior and a soft, fluffy interior, they’re perfect as a side dish or a snack.
Ingredients
Units
Scale
- 1 1/2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt, or to taste
- 1 teaspoon baking powder
- 3 cups corn kernels (fresh, frozen, or canned, drained)
- 2 large eggs, lightly beaten
- 2/3 cup half and half (10% milkfat), or more as needed
- 1/4 cup vegetable oil, or more as needed, for frying
Optional:
- 1 tablespoon chopped chives
- Sour cream, for serving
Instructions
- Combine Dry Ingredients: In a large bowl, whisk together flour, sugar, salt, and baking powder. Add corn kernels and stir to coat.
- Make Batter: In a separate bowl, whisk together half and half and eggs. Pour the wet ingredients into the dry ingredients and stir until a thick batter forms. Adjust the amount of half and half as needed to achieve a thick yet pourable batter.
- Fry Fritters: Heat vegetable oil in a large skillet over medium heat. Drop ¼ cup portions of batter into the hot oil, cooking in batches to avoid overcrowding. Fry for 2-3 minutes per side, or until golden brown and cooked through. Adjust heat as needed to prevent burning.
- Serve: Drain fritters on paper towels. Sprinkle with chopped chives and serve hot with a dollop of sour cream, if desired.
Notes
- Batter Consistency: The batter should be thick but pourable. Adjust the amount of half and half as needed, depending on the moisture content of your corn and the humidity of your environment.
- Storage: Store leftover fritters in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven for best results.
Nutrition
- Serving Size: 1 fritter
- Calories: 150kcal
- Sugar: 4g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
