Description
Crispy, flavorful corn fritters with sweet corn, red bell pepper, and green onions. Great as a side, appetizer, or snack, customizable with sweet or savory toppings.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 1/4 cups buttermilk
- 2 large eggs, lightly beaten
- 1/4 cup unsalted butter, melted
- 1 tablespoon vegetable oil, plus more for frying
- 2 cups fresh or frozen corn kernels, thawed if frozen
- 1/2 cup finely chopped red bell pepper
- 1/4 cup finely chopped green onions
- 2 tablespoons chopped fresh cilantro (optional)
- Hot sauce, for serving (optional)
- Maple syrup, for serving (optional)
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and pepper.
- In a separate bowl, whisk together the buttermilk, eggs, and melted butter.
- Gradually pour the wet ingredients into the dry ingredients, whisking gently until just combined. Be careful not to overmix. A few lumps are perfectly fine.
- Gently fold in the corn kernels, red bell pepper, green onions, and cilantro (if using).
- Cover the bowl with plastic wrap and let the batter rest in the refrigerator for at least 15 minutes, or up to an hour.
- Heat about 1/4 inch of vegetable oil in a large skillet over medium heat. Test the oil temperature by dropping a small spoonful of batter into the oil. If it sizzles and turns golden brown in about 2-3 minutes, the oil is ready.
- Using a spoon or a small ice cream scoop, carefully drop spoonfuls of batter into the hot oil, being careful not to overcrowd the skillet.
- Cook the fritters for about 2-3 minutes per side, or until they are golden brown and cooked through. Flip them carefully with a spatula.
- Remove the cooked fritters from the skillet and place them on a wire rack lined with paper towels to drain off any excess oil.
- Repeat the process with the remaining batter, adding more oil to the skillet as needed.
- Serve Immediately: Corn fritters are best served immediately while they are still warm and crispy.
- For a savory treat, serve the fritters with a dollop of sour cream or Greek yogurt, a sprinkle of chopped chives, and a drizzle of hot sauce. You can also serve them with a side of salsa or guacamole.
- For a sweet treat, serve the fritters with a drizzle of maple syrup or honey, a dusting of powdered sugar, and a scoop of vanilla ice cream.
- Corn fritters also make a great side dish for grilled chicken, fish, or pork. They can also be served as an appetizer or a snack. Get creative and experiment with different toppings and sauces!
- If you have any leftover fritters, store them in an airtight container in the refrigerator. They will lose some of their crispness, but you can reheat them in a toaster oven or skillet to restore some of their crispness.
Notes
- Use fresh corn if possible for the best flavor.
- Don’t overmix the batter.
- Maintain the oil temperature for crispy fritters.
- Don’t overcrowd the skillet.
- Drain the fritters on a wire rack lined with paper towels.
- Prep Time: 20 minutes
- Cook Time: 20 minutes