How to Make Corn Fritters Step-By-Step
This comprehensive guide teaches you how to make the perfect corn fritters at home! Get tips for the fluffiest fritters, plus step-by-step instructions, ingredient information, serving suggestions, and more.
Ingredients
- 2 cups of fresh, frozen, or canned corn kernels
- 1 cup of all-purpose flour
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 2 large eggs
- 1⁄2 cups of whole milk or buttermilk
- Vegetable oil, for frying
Instructions
- Grate the corn on the large holes of a box grater or pulse in a food processor until broken down into a mix of fine and coarse pieces.
- Whisk together the flour, baking powder, salt, and pepper in a medium bowl. Create a well in the center.
- Add the eggs and milk to the well and whisk together just until combined. Gently fold in the corn pieces. Avoid overmixing.
- Cover and refrigerate the batter for 30 minutes. This allows the flour to hydrate and makes the fritters crispier.
- Pour oil to a depth of 1 inch in a skillet and heat to 350°F. Carefully drop the batter by the tablespoon, without crowding, into the hot oil.
- Fry for 2–3 minutes per side until golden brown and cooked through. Drain on a paper towel-lined plate.
- Immediately season with salt and pepper. Enjoy it warm or at room temperature.
Notes
- Make sure the corn kernels are grated or pulsed to get the right texture in the batter.
- Be very gentle when mixing the batter to avoid overmixing and tough fritters.
- Chilling the batter for at least 30 minutes firms it up for frying.
- Carefully drop batter by tablespoonfuls into hot oil to ensure fritters keep their shape.
- Adjust baking powder and salt based on the thickness of the fritters and personal taste preferences.
- Adding some masa harina, or cornmeal, makes the corn flavor more pronounced.
- Fritters are best served right after frying while hot and crisp.
- Try fun flavor variations like Mexican street corn or bacon cheddar fritters.
- To freeze, cool completely, then freeze in a single layer on a baking sheet before storing.