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!
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!)
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
Extra Crispy Corn Fritters
- 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)
- 1/2 cup vegetable oil
- Oil spray
Serving - choose:
- Avocado sauce
- Sour cream, ketchup (don’t judge until you’ve tried it!)
- 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!
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)