Perfectly golden-brown and studded with crisp corn kernels, these fritters are the perfect appetizer or anytime snack.
Growing up in the Midwest, corn is in our blood; it’s also all around us. I remember when I was as young as 5 years old, driving down the road from my house with my parents, where there were stretches of our town that were just pure, unadulterated cornfields. In the summer, you could spot the corn husks peeking out from in between the grassy areas, and we’d be rewarded come July, when stores would stock their shelves with the sweetest, freshest corn around. We’d eat cob after cob, either plain or dabbed with butter, and I had found one of my favorite vegetables.
When I traveled to South India, I found that corn there was equally special. There were many city vendors with street carts selling what they called ‘American cup corn’, or a cup of corn kernels mixed with some freshly churned, melted butter. However, by the beach, you could find the OG vendors roasting cobs over open flames, the sparks spitting here and there as they nearly charred the kernels. They would finish them off with a coating of lime juice and chili powder that set your lips on fire but worked as the perfect contrast to the sweetened corn. I found a corn-y joy of a different kind there: equally special, and not at all Midwestern.
These fritters seem to be an ode to them both, honoring the inherent sweetness and succulence of fresh corn while containing a hint of cayenne for a spicy kick.
Where did corn fritters come from?
Corn fritters originated from Native American cuisine, where maize was a staple food long, long before the European settlers arrived. At that time, Native Americans would use maize, or ground corn, to make a multitude of starchy staples like cornbread and corn flatbreads.
When the Europeans arrived in America, they modified and adapted many of these recipes, utilizing their familiar cooking equipment and techniques to ultimately invent corn fritters in the South, where deep-fried foods are commonly found.
Corn fritters in the South are often made simply by using corn kernels and pantry staples such as flour, as well as fresh goods such as milk, eggs, and butter. This specific recipe, while built on that foundation, also includes some allium flavors, like garlic and onion powders, too.
How do I store leftovers?
To store these fritters, place them in an airtight container in the refrigerator for up to 4 days. Finished fritters also freeze well and can be frozen for up to 3 months, if desired. When you’re ready to serve them, simply thaw them in the refrigerator for 1 day or overnight before reheating. To reheat, add them to a rack over a sheet pan and bake at 350°F for 4-6 minutes in the oven, or until hot and crisp. Alternatively, you can also re-crisp them on the stove if you’re heating up a single portion and don’t want to use a whole sheet tray.
Serving suggestions
These corn fritters taste great when garnished with a sprinkling of chives and a dollop of tangy sour cream, either regular or vegan. Serve them for breakfast, as an appetizer, or as part of a Latin-inspired feast alongside some Mexican Rice, Charro Beans, and a Chicken Enchilada Casserole.
Given that this dish is a common Southern find, you can also serve it Southwestern-style, with other flavor pairings such as BBQ Chicken Thighs, a Southwest Quinoa Salad, some hearty Cowboy Burgers, and a classic Southern Potato Salad. You can even serve these alongside a bowl of Poblano Corn Chowder for a light yet flavorful vegetarian meal on a summer evening.
Ingredients
- 3/4 cup all-purpose flour
- 4 teaspoons granulated sugar
- 1 1/4 teaspoons baking powder
- 2 large eggs
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3/4 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 4 cups corn kernels fresh or thawed frozen
- 1 tablespoon chopped fresh chives plus more for optional garnish
- Canola or vegetable oil for frying
- Sour cream for serving (optional)
Instructions
- In a large bowl, whisk together the flour, sugar, and baking powder.
- Add the eggs, milk, garlic powder, onion powder, salt, and cayenne pepper to the dry mix and stir until smooth.
- Fold in the corn kernels and chopped chives until evenly distributed.
- Heat oil in a deep skillet to 365°F. Drop about 1 1/2 tablespoons of batter into the hot oil and fry for 1 to 3 minutes per side until golden brown. Remove and drain on paper towels.
- If desired, garnish fritters with chives and serve with sour cream.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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