Corn Fritters
Carlos Mendez
@carlosmendezcooks
Prep
10 min
Cook
10 min
Total
20 min
Servings
4
Difficulty
Easy
Let's cook
Dry the corn
Pat the corn dry thoroughly. Wet corn makes a loose batter that spreads and steams instead of frying.
Blitz a third of it
Pulse a third of the corn in a processor until roughly broken down and stir it back in. This releases starch that binds the fritters without more flour.
💡This is what lets you keep the batter minimal and the corn flavour dominant.
Mix minimally
Combine the eggs, milk, flour, and baking powder, then fold in all the corn, scallions, cheese, chilli, and cilantro. Season well.
Fry in shallow oil
Heat a few millimetres of oil over medium-high and drop in heaped spoonfuls, flattening slightly. Cook 3 minutes a side until deep golden.
Drain on a rack
Drain on a wire rack rather than paper, so the bases stay crisp. Serve with sour cream.
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📝 Tips, swaps, and make-ahead notes
Fresh corn cut from the cob is noticeably better than frozen, but frozen works well if thoroughly thawed and dried. The batter should look like corn barely held together, not like pancake batter with corn in it.
- •Add: Crumbled feta, bacon, or jalapeño.
- •Gluten-free: Chickpea flour works and adds flavour.
- •Make-ahead: Cooked fritters reheat well at 375°F for 8 minutes.
Nutrition & Safety
Calories
312kcal
Protein
10g
Carbs
38g
Fat
14g
⚠️ Allergen & Safety Note
This recipe contains gluten, egg and dairy. Nutritional values are estimates per serving and may vary based on the specific ingredients you use. If you have food allergies, please verify all ingredients before cooking.
AI-assisted content. Always verify instructions with trusted culinary sources.
Made by the Chew community
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