Can I use frozen corn instead of canned?

Absolutely! Just make sure to thaw it completely and pat it dry with paper towels to remove excess moisture. Fresh corn cut from the cob works beautifully too, especially during summer when corn is at its peak sweetness.

My fritters fell apart while cooking. What went wrong?

This usually happens when the batter is too wet or the oil isn't hot enough. Make sure you've drained the corn well, and that your oil is properly heated before adding the batter. Also, avoid flipping the fritters too early - give them time to set on the first side.

Can I make these gluten-free?

Yes! Simply substitute the all-purpose flour with your favorite gluten-free flour blend. Many cooks report excellent results with a 1:1 gluten-free baking flour. Just note that the texture might be slightly different.

Are corn fritters supposed to be crispy or soft inside?

The perfect corn fritter has a golden, crispy exterior with a tender, slightly fluffy interior. You should get a nice contrast between the crunchy outside and the soft, corn-studded center.

Corn Fritters Recipe

Description

Delicious and crispy corn fritters packed with sweet corn, green onions, and cheddar cheese, perfect as an appetizer or snack, and can be prepared using frying, baking, or air frying methods.

Ingredients

Units Scale

Main Ingredients

2 cans (15.25 ounces each) corn kernels, drained (about 3 cups kernels)
1 cup (125 g) all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1/4 teaspoon pepper
2 large eggs, room temperature
1/2 cup (122.5 g) whole milk, room temperature
1/3 cup (33 g) chopped green onions
1/2 cup (56.5 g) mild cheddar cheese, finely shredded
vegetable oil, for frying

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Instructions

Mix the Batter: To a large bowl, add corn, flour, baking powder, salt, pepper, eggs, whole milk, green onions, and cheese. Mix until combined.
Fry the Fritters: To a large skillet over medium heat, add ½ inch of oil. Once hot, use a 3-tablespoon scoop to add fritter batter to the pan in batches of 3 or 4, being careful not to overcrowd the pan. Flatten the tops so that each fritter is about 3 inches wide. Cook the fritters for 3-4 minutes on each side, or until the fritters are golden brown and cooked through. Place the cooked fritters on a paper towel-lined plate. Repeat with the remaining batter.
Serve: Serve immediately with sour cream or your favorite dipping sauce.
Baking Option: Preheat the oven to 400°F and line a baking sheet with parchment paper. Spray the parchment paper with nonstick cooking spray. Drop the fritter batter onto the lined baking sheet, flattening the tops. Spray the tops of the fritters with nonstick cooking spray. Bake for 22 minutes, flipping the fritters over after 12 minutes. The fritters should be golden brown and cooked through. Serve immediately.
Air Fryer Option: Line the basket of the air fryer with parchment paper. Spray the parchment paper with nonstick cooking spray. Drop the fritter batter onto the parchment paper, pressing them down to flatten. Depending on the size of your air fryer, you may have to work in batches. Spray the tops of the fritters with nonstick cooking spray. Air fry at 390°F for 14 minutes, flipping them halfway, until golden brown and cooked through. Serve immediately.

Notes

Fritters can be baked or air fried for a healthier option instead of deep frying.
Ensure the oil in the frying pan is hot enough to prevent the fritters from absorbing too much oil.
Adjust the cooking time based on the size of your fritters and cooking method.
Serve with sour cream or any favorite dipping sauce for added flavor.

Nutrition

Serving Size: 1 fritter
Calories: 120
Sugar: 2 g
Sodium: 240 mg
Fat: 6 g
Saturated Fat: 2.5 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 14 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 30 mg