Corn Fritters

Fluffy and crispy, corn fritters are our new favorite Southern-fried side (sorry, hush puppies). Littered with fresh sweet corn, these are the perfect addition to countless summer dinners, from a crab leg feast to a rack of saucy BBQ ribs or a taco spread. This recipe is based on my grandma’s favorite recipe for corn fritters, but with a few additions to make them extra special. Read on for everything you need to know to make this staple summer side.

What People Are Saying:
"Turned out really good even with canned corn!" - jenniferb

"So delicious and crispy! Just enough moisture to hold it all together." - JayVee

How To Make Corn Fritters

INGREDIENTS

• Neutral Oil: Make sure the oil that you use has a high smoke point, like canola, grapeseed, or vegetable, which is suitable for frying these fritters.
• All-Purpose Flour: Good ol' AP, combined with some other dry ingredients, is sufficient to get that crackly crust we're looking for here. Try to use the weight measurement for the most accurate amounts.
• Cornstarch: Equally important when combined with flour to get that signature fritter consistency. It helps to keep the fritters in tact as they hit the hot oil.
• Granulated Sugar: Just 1 Tbsp. is all you need for a hint of sweetness that definitely complements the fresh corn kernels.
• Baking Powder: A leavening agent that helps these fritters become light and airy as you pull them out of the oil.
• Kosher Salt: I use Diamond Crystal kosher salt for the larger grains, so if you use Morton or table salt, be sure to go down to 1/2 to 1/4 tsp.
• Eggs: Also helps bind the fritters together. I use large eggs, which is standard at Delish, but you can use whatever size you have on hand.
• Whole Milk: For the richest result, try to seek out whole milk, but if you need to use up another kind of milk, give it a try here; it shouldn't affect the end result too much.
• Corn: Fresh is best, though you can use thawed frozen or canned in a pinch. Fresh corn makes these the perfect side for a summertime BBQ, but if you're craving throughout the year, do what you gotta do! You'll enjoy these either way.
• Confectioners' Sugar: A little dusting goes a long way for the final taste and presentation.

STEP-BY-STEP INSTRUCTIONS

These fritters are a lot easier to make than you'd think. First, get the oil to temperature by pouring into a large heavy pot. Heat it up until a thermometer registers 375°. In the meantime, whisk the flour, cornstarch, granulated sugar, baking powder, and salt until well combined.

In another bowl, whisk the eggs milk, and oil. Add your freshly shucked corn and toss to combine. Fold in the dry ingredients just to combine; try not to overmix too much.

Working in batches, drop heaping scoops of batter (about 1 1/2 Tbsp. each) into the hot oil. Fry until deep golden brown, which should take 3 to 4 minutes total.

Using a metal spider or slotted spoon, carefully transfer the fritters to a paper towel-lined plate to drain.

Arrange the fritters on a platter and sprinkle with confectioners' sugar. Take a bite and enjoy!

The full list of ingredients and directions can be found in the recipe below.

Variations

• Mexican street corn fritters: Add 1/4 cup chopped jalapeños, a chopped garlic clove, and 1/4 cup cotija cheese to the batter. Serve with chili-lime sour cream.
• Cajun corn fritters: Add 1/4 cup chopped green bell peppers, 1 chopped scallion, and 1/4 tsp. Cajun seasoning to the batter.
• Maple butter corn fritters: Combine 1 stick softened butter and 2 Tbsp. maple syrup and serve with fritters.

Storage

Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze in a single layer, wrapped in plastic wrap and foil, for up to 3 months.