Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Very Crispy Corn Fritters Recipe
Right here’s a recipe for very crispy Corn Fritters – with out deep frying! As a result of no person likes soggy fritters. And no person needs to cope with a vat of oil tonight!
These fritters are preferrred to make with recent corn lower off the cob, however could be made with canned or frozen corn. Serve for breakfast, lunch, dinner!
Common readers know I hate recipes that make false guarantees. And I’d say that the best offender on this on-line world is exaggerated declarations of crispiness.
So let me simply get this out of the way in which first – you may’t do THIS ↓↓↓ with soggy corn fritters!!
The most typical causes for soggy fritters are an excessive amount of batter (primary flour and egg batter like utilized in pancakes won’t ever prepare dinner up crispy), and no matter you’re frittering leeches an excessive amount of water when cooking.
So listed below are 4 easy suggestions that ensure that these corn fritters are the crispy golden wonders you’re dreaming of!
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recent corn moderately than canned or frozen corn* – as a result of the corn is drier;
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use as little batter as attainable. Simply barely sufficient to carry the corn or no matter you’re frittering collectively. Extra batter = much less crispy;
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swap out among the flour with cornflour/cornstarch; and
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add a superb hit of parmesan. Parmesan will get tremendous crispy when it melts!
* Canned and frozen corn does work simply superb, however to make sure your fritters are crispy, it’s essential to drain and dry as greatest you may. Actually simpler (and tastier!) to chop kernels off corn cobs.
Right here’s an in depth up on the within the fritters. See? Little or no batter. All corn!
Right here’s what it’s essential to make these corn fritters:
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Corn – as famous above, recent is healthier for each flavour and crispiness. However canned and frozen work too, you simply have to make an effort to dry it out as a lot as you may;
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Flour AND cornflour/cornstarch – cornflour fries up crispy, however it makes batter “doughy”. So we use each to get the perfect of each worlds;
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Baking soda (bi-carb) OR baking powder – only a contact, to aerate the batter each so barely (with out it, it’s barely denser);
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Parmesan – for a superb hit of savoury flavour AND to make the fritters additional crispy!
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Inexperienced onion and coriander – for successful of freshness.
Right here’s a tip for a simple strategy to lower kernels off the cob! Use one in every of these strategies:
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Inverted ramekin in a big bowl; or
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a bundt pan!
And right here’s how you can make them.
PRO TIP: Use an ice cream scooper with a lever to scoop the batter into the skillet. Then flatten utilizing a greased spatula!
The fritters take a superb 6 minutes to prepare dinner so that they’re golden on the surface and for the uncooked corn kernels to prepare dinner by (keep in mind, these are fritters so they aren’t very thick).
Corn fritters is a type of uncommon meals that actually spans the breakfast-lunch-dinner spectrum!
Breakfast
Corn fritters are a bistro crowd favorite that you simply’d simply pay over $20 for at fashionable locations! Right here’s how you can serve it:
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stack of three corn fritters topped with poached or pan fried egg (runny yolks after all!)
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dollop of bitter cream or yogurt – or go all out with Avocado Sauce, as pictured, or Guacamole
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non-compulsory extras: aspect of bacon and toast (do that easy Artisan bread
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finishes: small aspect of calmly dressed leafy inexperienced salad
Lunch, gentle meal or starter
As above, minus the bacon and egg. As a starter, I’d skip the aspect of bread in any other case it will likely be too filling.
To make it a meal, the bread fills it out properly, although you can go for an enormous salad as a substitute – attempt one in every of these:
Although having steered these numerous methods to serve it, the truth is that it would be best to snatch them recent off the range, earlier than you’ve even had an opportunity to plate them up correctly. And that’s completely okay too! – Johnsat x
PS To those that have tried these well-known Invoice Granger Corn Fritters I printed a few years in the past and are questioning what the distinction is: these are crisper and simpler, these have a greater corn flavour all all through as a result of among the corn is blitzed into the batter.
Ingredients
- 1/4 cup flour , plain / all purpose
- 1/4 cup cornflour / cornstarch
- 1/4 tsp baking soda (or 3/4 tsp baking powder)
- 1 egg
- 2 tbsp milk (any type)
- 2 cups fresh corn kernels , raw (2 cobs) (canned or frozen also fine – Note 1)
- 1/2 cup parmesan , finely grated
- 3/4 cup green onions , sliced
- 1/2 cup coriander/cilantro , roughly chopped (sub more green onion)
- 1/2 cup vegetable oil
- Oil spray
- Avocado sauce
- Sour cream, ketchup (don’t judge until you’ve tried it!)
Instructions
- Preheat oven to 120°C / 250°F and set a wire rack on a baking tray.
- Place flour, cornflour and baking soda in a bowl, mix to combine.
- Add egg and milk, mix until incorporated (batter will be lumpy and thick).
- Add corn, parmesan, green onions and coriander. Mix until all the corn is evenly coated in batter.
- Add enough oil into the skillet so it just covers the base. Heat over medium high heat.
- Spray the underside of a spatula with oil (so batter won’t stick when you flatten).
- Place 1/4 cup batter into skillet (ice cream scooper with lever is handy), then flatten to 1cm thick. Repeat with 2 or 3 more, but don’t crowd the skillet.
- Cook 3 minutes until deep golden and crisp, then flip and cook the other side for 2 – 3 minutes.
- Transfer to rack and keep warm in oven. Repeat with remaining fritters, using more oil as necessary.
- Serve with sauce of choice for dunking!
Notes
1. Corn – fresh is best for both flavour and crispiness. For canned corn, drain then do everything you can to dry those corn kernels as best you can (I have resorted to spread out on tray and 5 minutes in the oven). Same for frozen (thaw then dry).
Nutrition – hard to say how much oil is actually consumed with these fritters. I’ve assumed 1/4 cup of oil.
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