Crispy Sweet Corn Fritters
If you are like me and you always seem to have a can of sweet corn hanging out in the pantry, then you will appreciate having this simple yet flavorful recipe on hand! The subtly sweet, golden and crisp fritters are simple to make and perfect for quick lunches or snacks. Unlike typical corn fritters, I prefer to blend the corn kernels right into the batter, as it brings out the sweetness of the sweet corn and gives the fritters a fluffier texture.
Makes8 to 10 fritters
Preparation Time8 min
Cooking Time - Text6 to 8 minutes per batch
Ingredients
- 2 (7-oz [200-g]) can sweet corn, drained and rinsed
- 2 large eggs
- 3 scallions (white and green parts), roughly chopped
- 1 cup (125 g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon garlic granules or powder
- Salt and black pepper, to taste
- 2 tablespoons (30 ml) avocado oil or high-heat oil of choice, for shallow frying
INSTRUCTIONS
-
Add the sweet corn, eggs, chopped scallions, flour, baking powder, garlic granules, salt and black pepper into a blender and blend on high speed for 1 to 2 minutes, or until you have a well-formed batter. It will be lumpy, which is fine.
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Heat a large nonstick frying pan over medium heat and add the avocado oil. Once the oil is hot, spoon ¼ cup (60 ml) of the batter to the frying pan. Fry the fritters for 3 to 4 minutes on each side, or until the fritters are golden and the corners become crisp. Transfer the fritters to a layer of paper towels to drain. Allow to cool sufficiently before serving.
STORAGE & REHEATING
Store the fritters in an airtight container in the refrigerator for up to 3 days. To freeze, stack the fritters between sheets of parchment paper in a freezer bag and freeze them for up to 3 months. Thaw the fritters in the refrigerator or at room temperature before reheating uncovered in the oven at 350°F (180°C, gas mark 4, fan 160°C) for about 10 to 15 minutes, or until warmed through.
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