What is a food you remember from your childhood but haven’t had in ages? Probably something your mom or grandmother made, right? Recently I got a hankering for corn fritters and it just wouldn’t go away.
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Editor’s note: This is an updated version of an article originally posted March 2015 with better photos and additional information.
My mom made corn fritters a lot when we were kids, not just because they were budget friendly, but because they were easy and everyone loved them.
So with fresh corn on the cob beginning to show up at the market, I brought home a dozen ears, cooked it up and we had it for dinner, making sure there would be extra to make fritters.
Corn fritters are the kind of food that works as an appetizer, a side dish or when you simply want a heartwarming comfort food. They aren’t complicated and are made using staple ingredients.
Condiments for corn fritters
It’s all about preference and tradition here. Some like a squirt of ketchup with their fritters. Other suggestions include serving them with:
- A drizzle of maple syrup
- A sprinkle of confectioners’ sugar
- Chutney, like this Peach Chutney with a little kick of heat
- Honey Mustard dipping sauce
- Horseradish sauce
And if you really want some heat, try Buffalo Wild Wings Asian Zing Wing Sauce. A little goes a long way! Aldi has their own version that I love as well.
How to make corn fritters
Cutting the corn from the cob for corn fritters
You can make your corn fritters using canned or frozen corn, but if fresh is available, for sure use it. Sometimes you might have left over corn on the cob from a cookout or backyard BBQ. This is a great recipe to create something yummy and prevent waste.
I simply held the corn upright with one hand and, using a chef knife, cut downward, stripping the corn kernels away from the cob. It’s a little messy but it gets the job done.
You can also use the Bundt pan technique.
Place the tip of the corn cob into the hole in the middle of the pan. Hold the bottom of the corn cob securely with your non-cutting hand. Then, using a large chef’s knife, cut in a downward motion, letting the corn cobs kernels collect into the bundt pan. Just be careful not to scratch the interior of the pan with your knife.
Preparing the dry ingredient for corn fritters
Wet ingredients for corn fritters
Mixing the wet and dry ingredients
Frying the corn fritters in hot oil
Heat 2-inches of oil in a skillet to 350 degrees. Drop the batter into the oil by rounded teaspoonfuls (I used a small cookie scoop. Don’t make scoops too big or the inside won’t cook through); fry about 3 minutes, flipping halfway, until nicely browned.
Carefully remove the fritters from the hot oil and drain on paper towel or cooking rack.
Sprinkle with confectioners sugar and serve with maple syrup or your favorite condiment.
Easy Corn Fritters
- 2 cups flour
- 2 tsp. baking powder
- 3/4 tsp. salt
- 1/4 tsp. pepper
- 2 1/2 Tbs. sugar
- 2 large eggs
- 1/2 cup milk
- 1 Tbs. butter, melted
- 1 (15-oz) can whole kernel corn, well drained or about 1 1/2 cups fresh corn cut from the cob or 1 1/2 cups frozen corn, thawed
- 3 Tablespoons chopped herbs, (optional) like fresh chives, basil, and parsley or a combination) You can toss in some finely chopped Rosemary if you like it.
- vegetable oil for frying
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