Crispy corn fritters with a tender interior
Crisp fritters hinge on batter structure, moisture control, and the right frying technique. Use fresh or well-drained frozen corn for best texture.
Key components:
- Flour or a mix of flour and cornmeal
- Baking powder for lift
- Egg to bind
- Milk or buttermilk for tenderness
- Fresh corn kernels and optional chopped onion or herbs
Technique:
- Whisk dry ingredients, then fold in wet ingredients and corn. Don’t overmix—some lumps are fine.
- Heat oil to 350–375°F (175–190°C). Drop spoonfuls of batter into hot oil and flatten slightly.
- Fry in batches until golden brown, about 2–3 minutes per side. Drain on a wire rack over a sheet pan to keep bottoms crisp.
Crispness tips:
- Maintain oil temperature; too cool leads to greasy fritters.
- Use a light dusting of flour on the exterior or a bit of cornmeal in the batter for extra crunch.
- Serve immediately or keep warm in a 200°F (95°C) oven on a rack to preserve texture.
Serving ideas:
- Top with sour cream and chives, or a spicy aioli.
- Make them into sliders with pulled pork or lettuce.
Avoid batter that’s too wet; fold in a tablespoon of flour if it seems excessively loose.