Easy Corn Fritters Recipe | Kitchen Fun With My 3 Sons (2024)

FAQs

Why are my corn fritters falling apart? ›

If your oil temperature drops, the fritters will soak up excess oil while cooking, leaving them soggy. Why are my corn fritters falling apart? If using frozen or canned corn, make sure to drain well to eliminate excess moisture. Always spoon and level dry ingredients to make sure your measurements are consistent.

And the answer: your batter is too wet. As your fritters cook, the excess moisture will result in a soggy mess that will never turn crispy, no matter how long they stay in the pan. Soggy fritters can also occur if you don't nail the heat of your pan. If the pan isn't hot enough, the batter will simply absorb the oil.

Corn fritters, crispy and golden, pair best with complementary sides: some top choices include fresh avocado salsa for a refreshing touch, tangy coleslaw for crunch, spicy black bean salad for heartiness, creamy garlic aioli as a dip, cozy roasted red pepper soup, light mixed green salad with citrus vinaigrette, and ...

Corn fritters are fried cakes of a dough or batter made of, or containing a featured quantity of maize (corn). Originating in Native American cuisine, they are a traditional sweet and savory snack in the Southern United States, as well as Indonesia where they are known as perkedel jagung or bakwan jagung.

Baking soda helps make fried foods crispy and light.

If it's not holding together well, add another egg. If it seems too sloppy, sprinkle in more flour or cheese. You might get the quantities a little out of kilter, and find the fritters oozing a fair way in the pan, or breaking up a little too easily, but that doesn't stop them tasting good.

Use a crispy coating, fry at the right temperature, use a wire rack to drain excess oil, keep the food warm in the oven, store the food properly, avoid overcrowding the fryer, and wait to add salt until after frying. With these tips, you can enjoy crispy fried food every time.

They just need a simple, light batter of flour, cornstarch, and baking powder mixed with seltzer to tie them together. The seltzer and baking powder ensure that the fritters are shatteringly crisp–even slightly tired vegetables emerge from the oil crunchy, fresh, and sweet.

Add flour to your wet batter! Large veggies have a high water content (which we know equals soggy fritters). But don't stress! Adding flour to a wetter batter will give you the thick consistency you want.

Corn Fritters are often mistaken for Johnny Cakes. The first historical record of the fritter dates back to 1665. Samuel Pepys, an Englishman who served as a Member of Parliament during the English Restoration period, noted in his diary that he would be enjoying some fritters before Lent!

What is a good side dish for fritters? ›

Corn fritters and hush puppies are both fried balls of dough, and the names are often used interchangeably. Corn fritters are fried balls of dough, generally made with white flour and corn kernels. Hush puppies are usually cornmeal-based and may or may not contain whole corn.

A “fritter” is something deep fried in batter, usually containing fruit, vegetables, or meat. My mother used to make corn fritters, which were always a family favorite. The word comes from the old French “friture," to fry, the same source of the modern French word pomme frites, or French fries.

Polenta, grits, and ground oats are all good options.

Get the skillet searing hot.

A hot skillet will start cooking the fritters as soon as they hit the pan. That helps sear a crust on each fritter that will hold them together. A pan that's too cool will create a lackluster crust that could result in a floppy fritter if you're not careful.

Fan of #corntortillas but get frustrated that they alway fall apart? You need to warm them up first! Here's my little trick. Stack some tortillas together, wrap in a damp paper towel and microwave for about 45 seconds until warm and pliable.

As batters go, fritter batter is far to the simplistic side of the spectrum: merely 1 part flour, 1/2 part milk, and 1/2 part egg, mixing up to a relatively thick consistency.