Corn fritters are the definition of super easy comfort food. This is a healthier, non-fried version that smells and tastes like home! The quickest meal or side that’s ready in less than 30 minutes.
Growing up in Texas, I remember my sister and my mom making corn fritters all the time. The recipe came from an old American Girl recipe book, which is funny because my family didn’t own any of the dolls â just the cookbook. I don’t have the cookbook anymore, but this is my recreation of what I remember the yummy fritters tasting like.
This recipe emphasizes the flavor of corn over the batter. My version is light and unfried, which I prefer over more dough-heavy recipes. (Does that mean it’s technically a corn pancake and not a fritter? ðĪ)
Tips & Tricks
The batter is super quick and easy to throw together. I mix all the ingredients together in a large bowl and once there are no clumps and everything is evenly distributed, we are good to go!
Here is what the consistency should look like:
Since the batter is pretty thin and there’s more corn than batter, the mixture will separate a little. To remedy this, I use an ice cream scoop or large spoon and scoop from the middle out to place the batter on the pan. This allows for an even amount of liquid batter and corn kernels. I then flatten the corn down in the pan to achieve that fritter shape.
Some corn kernels may fall out of the fritter when you are cooking â this is okay! To prevent fritters from breaking apart, use two flat spatulas when flipping. Place one underneath the fritter and use the second one to scoot it onto the first spatula.
These fritters taste great as-is, but I like pairing some condiments to bring out the flavors even more. Some toppings I love with fritters are:
- Sriracha mayo (1 part mayo, 2 parts sriracha, big pinch of sugar)
- Sour cream
- Pico de gallo salsa
- Hot sauce
This recipe makes about eight fritters. Great as a meal for two or as a side for groups!
Corn Fritters
AuthorTiffany AngelaCategoryAmericanDifficultyBeginnerCorn fritters are the definition of super easy comfort food. Smells and tastes like home! The quickest meal or side that's ready in less than 30 minutes.
Rinse the corn and drain off the water. Add the corn to a large bowl along with the flour, egg, milk, salt, and pepper. Mix until the mixture is even and there are no chunks of flour or liquid.
Heat up 1.5 tbsp of butter in a large non-stick skillet on medium heat. Once the butter is hot and slightly bubbling, use a large spoon or ice cream scoop (~3 tbsp capacity) and spoon in the corn mixture into the skillet. Each spoonful makes 1 fritter. Pat each mound lightly to flatten the shape. Try not to crowd the pan â a large skillet fits about 4 fritters at a time.
After ~3-4 minutes, flip each fritter. To prevent breaking the fritter, slide one flat spatula underneath the fritter and a second spatula to scoot the fritter onto the first one. Let the fritters brown on the other side for ~2 minutes.
Repeat with the remaining butter and rest of the batter.
Plate and serve with any condiments or toppings you desire!
Ingredients
Directions
Rinse the corn and drain off the water. Add the corn to a large bowl along with the flour, egg, milk, salt, and pepper. Mix until the mixture is even and there are no chunks of flour or liquid.
Heat up 1.5 tbsp of butter in a large non-stick skillet on medium heat. Once the butter is hot and slightly bubbling, use a large spoon or ice cream scoop (~3 tbsp capacity) and spoon in the corn mixture into the skillet. Each spoonful makes 1 fritter. Pat each mound lightly to flatten the shape. Try not to crowd the pan â a large skillet fits about 4 fritters at a time.
After ~3-4 minutes, flip each fritter. To prevent breaking the fritter, slide one flat spatula underneath the fritter and a second spatula to scoot the fritter onto the first one. Let the fritters brown on the other side for ~2 minutes.
Repeat with the remaining butter and rest of the batter.
Plate and serve with any condiments or toppings you desire!
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