Crispy Corn Fritters Recipe
These crispy corn fritters are easy, eggless, and vegan. Made with fresh corn, onions, flour, and coconut milk, they are pan-fried until golden and crisp. A quick 30-minute corn snack or appetizer recipe made with fresh corn, with step-by-step photos and a quick video tutorial.
Servings: 10 fritters
Calories: 91kcal
Equipment
- 1 large mixing bowl
- 1 Frying pan
Ingredients
- 1 and ½ cup fresh, frozen, or canned corn kernels
- ½ cup finely chopped onions
- 1 teaspoon finely chopped/minced garlic
- ½ teaspoon grated ginger
- 2 tablespoon chopped cilantro or coriander leaves substitute parsley or dill leaves
- ½ teaspoon baking powder
- 1 teaspoon lemon juice
- ¼ cup all-purpose flour
- ½ teaspoon red chili powder or use red pepper flakes
- ½ teaspoon roasted cumin powder refer notes to make cumin powder.
- 1 teaspoon freshly ground black pepper
- salt to taste
- ¼ cup coconut milk or any non-dairy milk (For non-vegans, use dairy milk.)
- oil for shallow frying
Instructions
- Prep the corn kernels. If using fresh corn, blanch it in boiling water for 5 minutes, then drain well. If using frozen corn, thaw it and drain it well. If using canned corn, drain and pat it dry.
- Grind ½ cup of the prepared corn kernels in a food processor or blender without adding water. You want a slightly coarse texture, not a completely smooth puree. Set aside
- In a large bowl, add the remaining corn kernels, onion, ground corn kernels, ginger, garlic, cilantro, baking powder, lemon juice, all-purpose flour, red chili powder, cumin powder, black pepper powder & salt. Mix well
- Add the coconut milk and gently stir to make the batter. Do not overmix. Set aside.
- Heat a heavy-bottomed pan over medium heat. Add 2 tablespoons of oil to coat the base. When the pan is hot, spoon the batter into the pan, leaving some space between each fritter.
- Press the batter gently with the back of the spoon to flatten it (like a pancake). You can also use a cookie scoop to scoop out the corn fritter batter.
- Let the fritters cook on one side for 2-3 minutes. Don't try to flip them immediately after adding the batter, as they may break.
- After 2 minutes, gently lift one fritter to check the bottom. Once it turns golden, flip and cook the other side until golden and crisp. Serve hot with tomato sauce or your favorite dip.
Video
Notes
- If using frozen corn, thaw and drain it well. If using canned corn, drain and pat it dry. Excess moisture can make the batter watery.
- Keep the batter slightly thick: The batter should be thick enough to hold its shape when spooned into the pan. If it looks too dry, add 1-2 teaspoons of milk at a time. Avoid adding too much, as a thin batter can make the fritters soggy.
- Don't over-mix: Mix the batter just until everything is combined. Overmixing can make the fritters dense and tough.
- Check the oil temperature: The oil should be hot enough for the corn fritters to cook and turn golden without absorbing too much oil. To test, carefully drop about ½ teaspoon of batter into the oil.
- If it sizzles gently and starts cooking right away, the oil is ready.
- If it doesn't sizzle and sits in the oil, the oil needs to be hotter.
- If it sizzles rapidly and browns immediately, the oil is too hot. Reduce the heat and let it cool slightly before testing again.
- Don't overcrowd the pan: Fry the fritters in batches, leaving enough space between them. This helps them cook evenly and turn crisp.
- For even fritters: Use an ice cream scoop to portion the batter. This gives you fritters of a similar size, so they cook evenly.
- Storage: Let the fritters cool completely before freezing. Store them in a freezer-safe bag or airtight container for up to 1 month. Thaw for about 30 minutes and reheat in a pan until hot and crisp.
Nutrition
Calories: 91kcal | Carbohydrates: 8g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 221mg | Potassium: 95mg | Fiber: 1g | Sugar: 2g | Vitamin A: 4IU | Vitamin C: 2mg | Calcium: 18mg | Iron: 1mg