The Best Fried Corn Fritters Recipe Ever
Yummy corn fritters
Why Corn Fritters?
Because they're incredibly tasty. Because they're an ingenious way to use up leftover corn. And because everyone should have one Go To recipe for this delicious dish.
This recipe is The One.
I make them the day after I've boiled corn on the cob. Often, I boil a few extra because I know I'll be making these corn fritters the next day.
Have leftover creamed corn? Yes, you can use that. And, yeah, if it's the middle of winter, you can use canned corn.
This recipe doubles easily if you're making them for a crowd.
Here's the List of Ingredients
1/2 cup all purpose flour
2 (heaping) tbsp. corn starch
2 tbsp. cornmeal
2 tbsp. sugar
1 tsp. baking soda
1tsp. baking powder
1/2 tsp. salt
1 large egg
1/4 cup buttermilk
1 cup fresh corn, preferably cut from the cob (but canned corn works, too)
3 tbsp. scallions (AKA green onions) and include the green tops
1 jalapeño, seeded and minced
3 tbsp. grated Parmesan
oil for frying
How To Make the Corn Fritter Batter
In a medium bowl, whisk the dry ingredients (flour, cornmeal, corn starch, sugar, baking soda, baking powder, and salt) till fully incorporated.
Add the egg and buttermilk and whisk together into a (mostly) thin batter. Sometimes I need to add in a little more buttermilk. Look at the photos to get an idea of what it will look like.
Add the corn, jalapeño, Parmesan and chopped scallions then mix thoroughly.
Pour oil (I use canola or peanut oil) into your skillet to a depth of 1/2 inch and heat to 360 degrees. Use a thermometer. Yes. really. If you don't have a thermometer then it's worth it to go buy one. Foods fry up so much prettier -- and tastier -- at this ideal frying temperature.
The batter before the corn and vegetables are added
The final corn fritter batter
How to Fry the Corn Fritters
Your oil is at 360 degrees, right? Good. It makes all the difference in the world.
Using a teaspoon, scoop out the batter and drop into the hot oil. Once they're golden brown on the bottom, turn them over to fry the other side.
Once they're done, put on a paper towel-lined plate and continue till they're all fried.
Don't stack them on top of one another -- the bottom ones will get soggy. After they have cooled for about 6 or 7 minutes you can begin stacking them. (Like this: by the time I've covered the bottom of my big plate (and am frying the third batch) I will stack the first batch on top of the second batch.) (I think I have too many parentheses going on here. Ignore them.)
Taste for seasoning -- I always salt mine again after they're fried because "salty" and "fried" are meant to go together. But you use your best judgment.
Fritters as they turn golden brown on the bottom
Turning the fritters to cook the other side
A platter of hot fritters
Serving Corn Fritters
I like mine plain. Some people like to eat them with honey (it is yummy but when it comes to corn fritters, I'm a purist.) Ree Drummond likes them with maple syrup. Some people insist on dipping them in sour cream.
You eat them However. You. Please.
So You Really Don't Have a Frying Thermometer? Buy it now!
Yeah, let's say you have some leftover corn fritters. Hey, it happens. I think it was 1997 the last time it happened to me.
They're easy to reheat. Lay them in a single layer on a baking sheet. Heat your oven to 400 degrees. They'll become hot and crispy again in about 10 minutes or so.
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