Here’s a recipe for very crispy Corn Fritters – without deep frying! Because nobody likes soggy fritters. And nobody wants to deal with a vat of oil tonight!
These fritters are ideal to make with fresh corn cut off the cob, but can be made with canned or frozen corn. Serve for breakfast, lunch, dinner!
Crispy Corn Fritters
Regular readers know I hate recipes that make false promises. And I’d say that the greatest offender in this online world is exaggerated declarations of crispiness.
So let me just get this out of the way first – you can’t do THIS ↓↓↓ with soggy corn fritters!!
Why fritters are soggy
The most common causes for soggy fritters are too much batter (basic flour and egg batter like used in pancakes will never cook up crispy), and whatever you’re frittering leeches too much water when cooking.
So here are 4 simple tips that make sure these corn fritters are the crispy golden wonders you’re dreaming of!
fresh corn rather than canned or frozen corn* – because the corn is drier;
use as little batter as possible. Just barely enough to hold the corn or whatever you’re frittering together. More batter = less crispy;
switch out some of the flour with cornflour/cornstarch; and
add a good hit of parmesan. Parmesan gets super crispy when it melts!
* Canned and frozen corn does work just fine, but to ensure your fritters are crispy, you need to drain and dry as best you can. Honestly easier (and tastier!) to cut kernels off corn cobs.
Here’s a close up at the inside of the fritters. See? Very little batter. All corn!
What you need to make really great, crispy corn fritters
Here’s what you need to make these corn fritters:
Corn – as noted above, fresh is better for both flavour and crispiness. But canned and frozen work too, you just need to make an effort to dry it out as much as you can;
Flour AND cornflour/cornstarch – cornflour fries up crispy, but it makes batter “doughy”. So we use both to get the best of both worlds;
Baking soda (bi-carb) OR baking powder – just a touch, to aerate the batter every so slightly (without it, it’s slightly denser);
Parmesan – for a good hit of savoury flavour AND to make the fritters extra crispy!
Green onion and coriander – for a hit of freshness.
How to cut corn off the cob (without kernels scattering everywhere)
Here’s a tip for an easy way to cut kernels off the cob! Use one of these methods:
Inverted ramekin in a large bowl; or
a bundt pan!
How to make crispy corn fritters
And here’s how to make them.
PRO TIP: Use an ice cream scooper with a lever to scoop the batter into the skillet. Then flatten using a greased spatula!
The fritters take a good 6 minutes to cook so they’re golden on the outside and for the raw corn kernels to cook through (remember, these are fritters so they are not very thick).
How to serve corn fritters
Corn fritters is one of those rare foods that truly spans the breakfast-lunch-dinner spectrum!
Breakfast
Corn fritters are a bistro crowd favourite that you’d easily pay over $20 for at trendy places! Here’s how to serve it:
stack of 3 corn fritters topped with poached or pan fried egg (runny yolks of course!)
dollop of sour cream or yogurt – or go all out with Avocado Sauce, as pictured, or Guacamole
optional extras: side of bacon and toast (try this simple Artisan bread
finishes: small side of lightly dressed leafy green salad
Lunch, light meal or starter
As above, minus the bacon and egg. As a starter, I’d skip the side of bread otherwise it will be too filling.
To make it a meal, the bread fills it out nicely, though you could opt for a big salad instead – try one of these:
Though having suggested those various ways to serve it, the reality is that you will want to snatch them fresh off the stove, before you’ve even had a chance to plate them up properly. And that’s totally ok too! – Nagi x
PS To those who have tried these famous Bill Granger Corn Fritters I published many years ago and are wondering what the difference is: these are crisper and easier, those have a better corn flavour all throughout because some of the corn is blitzed into the batter.
Watch how to make it
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Extra Crispy Corn Fritters
Ingredients
- 1/4 cup flour , plain / all purpose
- 1/4 cup cornflour / cornstarch
- 1/4 tsp baking soda (or 3/4 tsp baking powder)
- 1 egg
- 2 tbsp milk (any type)
- 2 cups fresh corn kernels , raw (2 cobs) (canned or frozen also fine – Note 1)
- 1/2 cup parmesan , finely grated
- 3/4 cup green onions , sliced
- 1/2 cup coriander/cilantro , roughly chopped (sub more green onion)
For cooking:
- 1/2 cup vegetable oil
- Oil spray
Serving – choose:
- Avocado sauce
- Sour cream, ketchup (don’t judge until you’ve tried it!)
Instructions
- Preheat oven to 120°C / 250°F and set a wire rack on a baking tray.
- Place flour, cornflour and baking soda in a bowl, mix to combine.
- Add egg and milk, mix until incorporated (batter will be lumpy and thick).
- Add corn, parmesan, green onions and coriander. Mix until all the corn is evenly coated in batter.
- Add enough oil into the skillet so it just covers the base. Heat over medium high heat.
- Spray the underside of a spatula with oil (so batter won’t stick when you flatten).
- Place 1/4 cup batter into skillet (ice cream scooper with lever is handy), then flatten to 1cm thick. Repeat with 2 or 3 more, but don’t crowd the skillet.
- Cook 3 minutes until deep golden and crisp, then flip and cook the other side for 2 – 3 minutes.
- Transfer to rack and keep warm in oven. Repeat with remaining fritters, using more oil as necessary.
- Serve with sauce of choice for dunking!
Recipe Notes:
Nutrition Information:
More fritter recipes
I’ve long since held a theory that anything can be frittered – and anything frittered is infinitely more delicious than in its plain, original form!
Life of Dozer
This was not me! (I just laughed and took the photo)
I would like to make the recipe. I am in the US, and am afraid that cornflour and cornstarch (there is also cornmeal) may to by a different name in the US. The 1/4 cup of cornflour/cornstarch, is that one or the other, or a combination? Could cornflour be cornstarch in the US?
Hi Elke, cornflour and cornstarch are the same thing – just called something different where you are in the world (do not use cornmeal here) N x
Thanks for responding. Made the fritters exactly as directed and they were wonderful. Served it with a salad and sliced avocado and even tried the sour cream/ketchup dip, added sirachia hot sauce, it was good as well. Made your juicy chicken breast last week, they were a hit as well. I think I’ll try all your recipes!
Great side (or nibble)! Adding a tsp or two of smoked paprika to the flour mix took this up an extra notch. Thanx, Nagi (as always)
These look great! I made some Korean vegetable pancakes which were very crunchy because they had potato flour in the batter. Do you think that would work here?
YUM! You could add potato flour if you like – N x
Can I use other types of cheese say Gruyere or cheddar? Thanks.
Hi Monn, these ones are better with parmesan for the intense flavour – other cheeses just wont get the same crispy texture and may be too oily – N x
Have just eaten the very tasty fritters. Living on an estonian island there is a very slim chance that I would get hold of fresh corn on the cob, so I made the fritters with canned corn it worked out just great! Made the sourcream ketchup dip (even if I was sceptic!) And it was a perfect matc!
Perfect Aditi!!!! N x
Saaremaa or Hiiumaa ? I am a Tallinn-girl myself . . . 🙂 !
I made these tonight with lovely white corn on the cob. Super delicious and batter was light and crispy as described. Sprinkled w coarse salt when cooked and served with Greek Goddess dressing which I’d made yesterday. But greasy! I should’ve blotted them first. Definite keeper. Thanks, Nagi!
Have never ever made corn fritters ! For reasons unclear always think of the US when I see a recipe ! But these look scrumptious and I can see a few friends ooh’ing and aah’ing for a Sunday brunch ! Shall definitely try . . . with avocado and yoghurt methinks !!
Yes perfect Eha!!! N x
This was delicious. Cannot wait to make it for my kids when this pandemic is over!
Thanks so much Donna! N x
Love the website also. I probably check it everyday.
Made these a few moments ago and the fritters were good, very easy to make and came out ohh so golden brown and crispy! I could taste the crispy corn flour and cheese.
I also mixed ketchup and sour cream and it was good too but the next time I’ll make a different dip.
Thanks again for the wonderfulness!
You’re so welcome Andi! N x
I’ve never tried cutting corn from the cob, but this recipe makes me want to try. Keep Dozer warm and dry and stay safe with the corona virus going around.
I hope you give it a go, you’ll love it! N x
Can these corn fritters be made without cheese. I cannot eat cheese. Bad effect. Thanks.
Hi PJ, not these ones unfortunately – it’s what helps bind and make them super crispy!
Thanks. I was afraid you’d said the cheese was necessary. Hubby would enjoy, but cheese and I are not friends.
This is quite similar to my grandmother’s recipe vard Nago…It’s 100 years old now. Corn fritters were/are a staple in New England cooking in the 1800s and 1900s
Nice!! N x
Hi Nagi, i always thought you have no humour:)…weekend is me on kitchen duty. in these lockdown days your recipes were more then welcome. Thanks for that. Regards from Namibia
Jochen
Thanks so much Jochen! N x
It is 8:23AM and you are making drool! Lol Honestly your recipes are the best!
Sorry not sorry Helen! Lunch for today? N x
Next weekend definitely
this looks like the perfect breakfast recipe, you know you want to, come to the dark side we have corn fritters
As always these look AMAZING Nagi! I’m not a fan of deep frying so I’m always on the lookout for “no deep frying necessary” recipes – can’t wait to try these! Thanks for sharing 😁
I hope you love them Suzanne! N x
Are you a mind reader?? I have been looking a recipe for corn fritters. Every Sunday hubbie and our 3 lovely young men have a family breakfast. They are going to adore this – especially if it comes with guacamole …. and bacon … with a poached egg. Can’t wait to try it (and the apple tea cake) Thanks!
Great minds Heather!! Love to know how they go down with your family! N x
Nagi, just made the corn fritters they were great, maybe a little salt. Used egg rings to keep them uniform. Also made the apple tea cake which was great, next time I will need to make sure the butter stays melted, I have made a seperate Nagi section in my recipe book,