Crispy Corn Fritters (Print version)
Golden crispy corn fritters with sweet kernels, scallions, parmesan, and tender centers, ready in about 35 minutes.
# Ingredients:
For the fritters
01 -
2 cups (300 g) fresh corn kernels, from about 2 large ears
02 -
1/3 cup (42 g) all-purpose flour
03 -
1/4 cup (32 g) cornstarch
04 -
1 teaspoon baking powder
05 -
3/4 teaspoon kosher salt
06 -
1/2 teaspoon black pepper
07 -
1/2 teaspoon smoked paprika
08 -
1 large egg
09 -
3 tablespoons (45 ml) milk
10 -
1/2 cup (50 g) finely grated parmesan cheese
11 -
3 scallions, thinly sliced
12 -
1/4 cup (10 g) chopped fresh cilantro or parsley
For cooking and serving
13 -
1/3 cup (80 ml) neutral oil, plus more as needed
14 -
Flaky salt, for finishing
15 -
Sour cream, lime wedges, or avocado sauce, for serving
# Instructions:
01 -
Cut the kernels from fresh corn cobs. If using canned or frozen corn, drain or thaw it, then pat very dry with a clean towel.
02 -
In a large bowl, whisk together the flour, cornstarch, baking powder, salt, pepper, and smoked paprika.
03 -
Add the egg and milk to the dry ingredients and stir until a thick batter forms. It should look sticky and slightly lumpy.
04 -
Add the corn, parmesan, scallions, and cilantro. Stir gently until the kernels are evenly coated and the mixture holds together when scooped.
05 -
Pour enough oil into a large skillet to thinly coat the bottom. Heat over medium-high heat until the oil shimmers.
06 -
Scoop 1/4-cup portions into the skillet and flatten each to about 1/2 inch thick. Cook in batches for 3-4 minutes per side, until deep golden and crisp.
07 -
Transfer the fritters to a wire rack and sprinkle with flaky salt. Serve warm with sour cream, lime wedges, or avocado sauce.
# Good to know:
01 -
Makes about 10 medium fritters.
02 -
Fresh corn gives the crispest result, but dried canned or thawed frozen corn works.
03 -
Best served hot from the pan or reheated in an oven or air fryer.