Corn fritters, sometimes called corn nuggets, are a delightfully crunchy and flavorful appetizer perfect as a side dish or snack. They’re quick to make and capture the fresh, sweet flavor of corn with a golden, crispy finish. The balance of all-purpose flour and cornmeal creates a satisfying texture, and the addition of both cream-style and whole kernel corn ensures they’re moist and bursting with corn flavor. Let’s dive into this easy recipe and whip up some homemade corn fritters!
Ingredients
- 1/2 cup all-purpose flour
- 1 1/2 tablespoons fine yellow cornmeal
- 1 tablespoon melted unsalted butter
- 1/4 – 1/2 teaspoon salt (adjust to taste)
- 1 1/4 teaspoons baking powder
- 1/2 – 3/4 cup whole kernel corn (fresh, frozen, or canned, drained)
- 1/4 cup buttermilk
- 1 1/2 – 2 teaspoons white sugar (adjust for sweetness preference)
- 1/2 cup cream-style corn
- 1 egg
Directions
Step 1: Mix the Dry Ingredients
In a medium-sized bowl, combine the flour, cornmeal, salt, baking powder, and sugar. Stir well to ensure that these dry ingredients are evenly distributed.
Step 2: Prepare the Wet Ingredients
In a separate small bowl, whisk together the buttermilk, egg, and melted butter until smooth. This mixture will add moisture and help bind the ingredients for a cohesive batter.
Step 3: Combine Wet and Dry Mixtures
Gradually pour the wet mixture into the bowl with the dry ingredients, stirring as you go. Mix gently until you have a smooth batter with no lumps.
Step 4: Add the Corn
Fold in both the cream-style corn and whole kernel corn. Mix thoroughly to distribute the corn evenly throughout the batter, making sure each fritter will be packed with corn.
Step 5: Heat the Oil
In a deep frying pan, heat oil to about 185°C (365°F). To check if the oil is ready, drop a small spoonful of batter into the oil—if it sizzles and floats to the top, the oil is at the perfect temperature for frying.
Step 6: Fry the Fritters
Using a spoon, carefully drop small portions of the batter into the hot oil. Fry the fritters in batches, flipping them halfway through, until they turn golden brown on all sides. Each batch should take about 2-3 minutes per side.
Step 7: Drain and Serve
Once golden and crispy, remove the fritters with a slotted spoon and place them on a paper towel-lined plate to absorb any excess oil. Serve your corn fritters hot for maximum crunch and flavor.
Serving and Storage Tips
- Serving: Serve corn fritters hot with a dipping sauce like spicy aioli, ranch, or a sweet chili sauce. They’re also delicious with a sprinkle of fresh herbs like cilantro or chives.
- Storage: Leftover fritters can be stored in an airtight container in the refrigerator for up to 3 days. To reheat and retain crispiness, warm them in an oven at 180°C (350°F) for about 10 minutes.
- Freezing: Corn fritters freeze well. Place cooled fritters on a baking sheet in the freezer for an hour, then transfer them to a freezer bag. Reheat from frozen in the oven at 190°C (375°F) for 15-20 minutes.
Helpful Notes
- Consistency of Batter: If the batter seems too thick, add a small amount of buttermilk until you achieve a spoonable consistency. Avoid making it too thin, as this can cause the fritters to spread too much when frying.
- Oil Temperature: Maintaining a steady temperature of 185°C (365°F) is crucial for even frying. If the oil is too hot, the fritters may burn outside while remaining undercooked inside; too low, and they’ll absorb too much oil.
- Corn Choices: For extra flavor, consider using fresh corn kernels or even grilled corn kernels for a slightly smoky taste.
Tips from Well-Known Chefs
- Chef Bobby Flay suggests adding a touch of smoked paprika or cayenne pepper to the batter for a subtle heat that complements the sweetness of the corn.
- Chef Ina Garten recommends serving fritters with a sprinkle of sea salt and a side of sour cream mixed with lime zest for a refreshing balance to the fried flavor.
- Chef Alton Brown advises keeping a thermometer in the oil to ensure a consistent frying temperature, which is key to evenly cooked fritters.
Frequently Asked Questions
1. Can I make corn fritters gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend, and ensure the baking powder is also gluten-free.
2. Can I use frozen corn?
Absolutely. Just make sure to thaw and drain it well to prevent excess moisture in the batter.
3. Are corn fritters sweet or savory?
This recipe is primarily savory with a hint of sweetness from the sugar. You can increase the sugar slightly for a sweeter taste or serve with a sweet dipping sauce.
4. Can I bake corn fritters instead of frying them?
Yes, you can bake them at 200°C (400°F) on a greased baking sheet for 15-20 minutes, flipping halfway through. However, they won’t be as crispy as fried fritters.
5. What dipping sauces pair well with corn fritters?
Ranch dressing, sweet chili sauce, sour cream with lime zest, and even honey-butter are all great options.
6. How can I make the fritters spicier?
Add finely chopped jalapeños or a dash of cayenne pepper to the batter for a spicy twist.
7. What type of cornmeal is best?
Fine yellow cornmeal works best as it gives a slight grainy texture without overpowering the smoothness of the batter.
8. Can I substitute the buttermilk?
Yes, use regular milk mixed with a teaspoon of lemon juice or vinegar as a buttermilk substitute.
9. How do I prevent fritters from being too oily?
Make sure the oil is at the right temperature, and use a slotted spoon to remove fritters, letting them drain on paper towels.
10. Can I make the batter ahead of time?
It’s best to fry the fritters soon after preparing the batter. If needed, you can refrigerate the batter for up to an hour before frying.
Enjoy the irresistible crunch and flavor of these corn fritters, whether as a snack, appetizer, or side dish for your next meal. Happy cooking!
