Corn Fritters Recipe
Make the BEST crispy corn fritters with sweet fresh corn, cheddar, and Cajun seasoning. Golden, tender, and ready in minutes!
Equipment
- Heavy Bottom Pan (like a dutch oven or cast iron skillet)
Ingredients
- 3 ears Fresh Corn, (about 2 cups of corn, if using canned)
- 1 cup All Purpose Flour
- 1/2 cup Fine Ground Cornmeal
- 2 tbsp Sugar
- 1 1/2 tsp Cajun Seasoning
- 1 tsp Onion Powder
- 1/2 tsp Garlic Powder
- 1 tsp Kosher Salt
- 1 tsp Baking Powder
- 1/2 cup Scallions, (diced)
- 1/2 cup Buttermilk
- 1 small Yellow Onion, (grated)
- 1 large Egg
- 1/2 cup Cheddar Cheese
- Neutral Oil, (for frying, about 3-4 cups)
Instructions
- Remove the corn husks (shuck) and silky bits from the corn. Stand the cob upright on a cutting board and carefully slice downward using a sharp knife to remove the kernels. Run your fingers through the kernels and discard any remaining stringy pieces of silk. 3 ears Fresh Corn
- In a large bowl, mix together the dry ingredients - flour, cornmeal, sugar, Cajun seasoning, onion powder, garlic powder, kosher salt, and baking powder. Whisk together until combined, then add in the corn and scallions. Toss until combined. 1 cup All Purpose Flour 1/2 cup Fine Ground Cornmeal 2 tbsp Sugar 1 1/2 tsp Cajun Seasoning 1 tsp Onion Powder 1/2 tsp Garlic Powder 1 tsp Kosher Salt 1 tsp Baking Powder 1/2 cup Scallions
- In a small bowl, mix together buttermilk, grated onion (along with the juices, do not drain), and egg. Whisk together until combined, about 20 seconds, then pour into the dry ingredients. 1/2 cup Buttermilk 1 small Yellow Onion 1 large Egg
- Fold everything together just until combined, then add cheddar cheese. The batter should be thick, scoopable, and packed with corn. It should hold its shape on a spoon rather than pour like pancake batter. Do not overmix. 1/2 cup Cheddar Cheese
- Pour about ½ inch of neutral frying oil into a large, heavy-bottomed skillet. Heat over medium heat until the oil reaches approximately 350°F. To test without a thermometer, drop a tiny bit of batter into the oil, it should immediately sizzle and float without browning too quickly.
- Working in batches, carefully drop heaping 1/4 cup portions of batter into the hot oil. Gently flatten each mound with the back of the spoon so the centers cook evenly. Do not overcrowd the skillet.NOTE: Fresh corn contains moisture and may occasionally pop or splatter as it fries. Carefully lower the batter into the oil, keep your face and hands away from the skillet, and use a splatter screen when possible.
- Fry for 2–3 minutes per side, or until the fritters are deeply golden brown around the edges and feel firm in the center. Flip only once the underside is set and releases easily from the pan. If they darken before the centers cook through, reduce the heat slightly.
- Transfer the cooked fritters to a wire rack or a paper towel-lined plate. Sprinkle with a small pinch of salt while hot. Allow the oil to return to temperature before frying the next batch. Serve warm.
Notes
- Do not overmix the batter. Fold everything together just until combined. Overmixing develops the gluten in the flour and can make the fritters dense or chewy.
- Flip only once the bottom is set. The fritters should release easily from the skillet and look deeply golden around the edges before you turn them.
- Be careful when frying fresh corn. Corn kernels contain moisture and can occasionally pop or burst in the hot oil. Lower the batter into the skillet carefully, keep your face and hands back, and use a splatter screen when possible.
Nutrition
Calories: 133kcal, Carbohydrates: 23g, Protein: 5g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Trans Fat: 0.003g, Cholesterol: 21mg, Sodium: 377mg, Potassium: 163mg, Fiber: 2g, Sugar: 5g, Vitamin A: 314IU, Vitamin C: 4mg, Calcium: 100mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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