Description
These Extra Crispy Corn Fritters deliver a delightful combination of sweet corn, grated parmesan, and fresh herbs, forming golden, crunchy bites perfect as a snack, appetizer, or side. Their exterior crisps up beautifully in a skillet while the inside remains tender and flavorful. Served best warm with your favorite dipping sauce like sour cream, ketchup, or an avocado-based sauce, they bring irresistible texture and taste to any occasion.
Ingredients
Scale
Dry Ingredients
- 1/4 cup plain/all-purpose flour
- 1/4 cup cornflour/cornstarch
- 1/4 tsp baking soda (or 3/4 tsp baking powder)
Wet Ingredients
- 1 egg
- 2 tbsp milk (any type)
- 1/2 cup vegetable oil (for frying)
Main Ingredients
- 2 cups fresh corn kernels (from about 2 cobs; canned or frozen also fine)
- 1/2 cup parmesan, finely grated
- 3/4 cup green onions, sliced
- 1/2 cup coriander/cilantro, roughly chopped (or more green onions as substitute)
Others
- Oil spray (for spatula)
- Avocado sauce, sour cream, ketchup (for serving)
Instructions
- Preheat oven: Set your oven to 120°C (250°F) and arrange a wire rack on a baking tray. This will keep the cooked fritters warm and crispy while you prepare the rest.
- Combine dry ingredients: In a large bowl, mix the flour, cornflour, and baking soda thoroughly to create a uniform base for the batter.
- Add wet ingredients: Crack the egg into the bowl and pour in the milk. Stir until just combined—the batter will be thick and lumpy, which is expected.
- Incorporate corn and herbs: Fold in the fresh corn kernels, grated parmesan, sliced green onions, and chopped coriander. Mix gently until all corn is evenly coated in the batter.
- Prepare skillet and oil: Pour vegetable oil into a skillet until it just covers the base, then heat it on medium-high to get it hot enough for frying.
- Prep spatula: Spray the underside of a spatula with oil. This prevents the batter from sticking when you flatten the fritters.
- Scoop and flatten batter: Using about 1/4 cup batter per fritter (an ice cream scooper with a lever works great), drop dollops into the hot skillet. Flatten each to about 1 cm thick, and avoid overcrowding by cooking 2 or 3 at a time.
- Fry until golden: Cook the fritters for approximately 3 minutes on one side until deep golden and crisp. Then carefully flip and cook the other side for another 2–3 minutes until evenly browned.
- Keep warm: Transfer the cooked fritters onto the wire rack in the warm oven to maintain crispness while finishing the remaining batter. Add more oil to the skillet as needed.
- Serve: Present your extra crispy corn fritters hot with dipping sauces like avocado sauce, sour cream, or ketchup for satisfying bites perfect for any gathering.
Notes
- You can substitute baking soda with baking powder if preferred (increase to 3/4 tsp).
- Fresh corn gives the best texture and flavor, but canned or frozen corn works well too; drain canned corn thoroughly.
- Shrimp or chopped jalapeño can be added for variation and extra flavor kick.
- Use an ice cream scooper for even-sized fritters and easier handling.
- Do not overcrowd the skillet to ensure fritters become crispy rather than steamed.
- Keeping cooked fritters warm in a low oven helps retain their perfect crispiness before serving.
