Crispy corn fritters using pan-frying or baking
You can achieve crisp corn fritters without deep frying by using a hot skillet or the oven with high heat and minimal oil.
Pan-fry method:
- Heat a nonstick or well-seasoned cast-iron skillet with 1–2 tablespoons of oil over medium-high heat.
- Spoon batter into the pan in small rounds, flatten slightly, and cook until golden brown, 3–4 minutes per side. Don’t overcrowd the pan.
Oven method:
- Preheat oven to 425°F (220°C). Drop batter onto a lightly oiled sheet pan and flatten slightly.
- Bake 12–18 minutes, flipping halfway, until edges are crisp.
Tips for crispness:
- Keep batter on the firmer side so excess moisture doesn’t steam the fritters.
- Add a small amount of cornmeal for texture.
- Rest batter briefly before cooking to let cornmeal hydrate.
Serve immediately with a dipping sauce or dollop of yogurt for best texture.