Description
Crispy Southern Corn Fritters combine sweet corn, tender centers, and golden edges in an easy 25-minute skillet recipe for family snacks, lunches, or side dishes.
Ingredients
Scale
- 3 cups corn kernels, thawed if frozen, or kernels from 3 large ears
- 2 large eggs
- 1 cup white whole wheat flour or all-purpose flour
- 2 tablespoons finely chopped cilantro leaves
- 1/2 teaspoon fine salt, plus more to taste
- 2 to 4 tablespoons olive oil, divided, for frying
- Lime wedges, for serving, optional
- Extra chopped cilantro, for serving, optional
- Whole milk Greek yogurt or sour cream, for dipping, optional
Instructions
- Place the corn kernels in a large mixing bowl.
- Mash the corn with a potato masher or sturdy muddler until most kernels break and release some juice. Alternatively, pulse the corn briefly in a food processor without turning it into creamed corn.
- Add the eggs, flour, chopped cilantro, and salt. Stir until no dry flour remains and the mixture resembles thick, lumpy pancake batter.
- Heat 1 tablespoon olive oil in a wide skillet over medium heat.
- Drop heaping tablespoons of batter into the skillet, leaving space between each portion. Flatten each fritter to about 1/2 inch thick.
- Cook for about 3 minutes, or until the bottoms turn golden and the edges set.
- Flip carefully and cook for another 3 minutes, or until the centers cook through.
- Transfer the fritters to a paper towel-lined plate or wire rack.
- Add more olive oil as needed and repeat with the remaining batter.
- Serve warm with fresh cilantro, lime wedges, and Greek yogurt or sour cream.
Notes
- Dry thawed or canned corn thoroughly before mixing the batter.
- Do not process the corn into a smooth puree because small pieces add texture.
- For a hidden vegetable variation, add up to 1/2 cup finely grated carrot or well-squeezed zucchini.
- Cook a small tester fritter first, then adjust the salt or batter thickness.
- For toddlers, cut the fritters into strips and check the temperature before serving.
- Refrigerate cooled leftovers for up to 3 days.
- Reheat in a 375°F oven for 8 to 10 minutes or in a 350°F air fryer for 3 to 5 minutes.
- Freeze cooled fritters for up to 2 months and reheat them directly from frozen.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Snack, Side Dish
- Method: Pan-Frying
- Cuisine: Southern American
Nutrition
- Serving Size: 1 fritter
- Calories: 147
- Sugar: 2
- Sodium: 121
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 2
- Protein: 4
- Cholesterol: 37