Golden corn fritters are a deliciously easy way to repurpose leftover corn and there’s no need to deep fry. The simple sauce is optional but takes the fritters to the next level. Entertaining? Make appetizer-size fritters!
At the height of corn season every summer, I always receive several requests for a corn fritter recipe. I’m happy to report that after 10+ years of sharing recipes through the Fountain Avenue Kitchen, I finally have a recipe that I’m really excited about.
(I know! What took so long??)
The sweet, tender kernels of fresh, in-season corn will elevate the fritters, although I’ve used frozen and thawed corn for an off-season fix and no one ever complains. A similar amount of canned and well-drained corn could certainly be used instead.
What to eat with the corn fritters?
A versatile side dish, the golden fritters will hold their own as the star of the plate. Recently, I served the fritters alongside a scoop of leftover Baked Brown Rice and a handful of halved cherry tomatoes. I topped with the Smoked Paprika Aioli, which made the whole plate shine. A few avocado slices offer a lovely topping as well.
I’ve even enjoyed the corn fritters for breakfast. A side of bacon would be delightful–which reminds me that I’ve added a few slices of crisp, crumbled bacon to the fritter batter before sautéing.
While enjoying them for breakfast or a meatless meal is fare game, the corn fritters are equally at home when served as a traditional side dish to chicken, fish, beef, or a protein of choice. In that case, a green vegetable like roasted asparagus adds colorful balance.
Prep-ahead convenience:
A brief rest before sautéing helps the fritters hold together when cooked. For convenience, I often mix the batter earlier in the day, form the fritters, and refrigerate until ready to eat.
At that point, the corn fritters take about four minutes of hands-off cooking per side to reach crisp, golden deliciousness.
Tips for making the best corn fritters:
- If using frozen corn kernels, thaw them completely and drain any excess moisture.
- I usually make the fritters with leftover corn on the cob, although you may use kernels cut from uncooked cobs. In this case, it’s best to use very fresh corn.
- Don’t skip the chilling time, as this gives the flour and cornmeal a chance to absorb some of the egg, thickening it, making it easier to work with, and producing a more evenly shaped, crisper fritter.
- Make sure your skillet is heated before adding the fritters and let them cook without moving to develop the best color and crispness. (Do peek underneath just before the 4-minute mark to determine the proper time to flip.)
Time to cook!
Corn Fritters with Smoked Paprika Aioli
While I like to use leftover streamed corn on the cob, you may cook the corn according to your preferred method. Alternatively, just-picked corn that is very sweet and tender could be used without cooking first.
Ingredients
- 2 cups (9 ounces) corn*
- 2 large eggs, lightly beaten**
- ¼ cup (38g) cornmeal
- ¼ cup (32g) all-purpose flour (or a cup-for-cup GF alternative)
- ⅓ cup chopped scallions (1 large or 2 thinner)
- ½ cup (45g) grated Parmesan cheese
- ¼ cup chopped fresh cilantro (may omit or use parsley if not a fan)
- 2 teaspoons (10ml) lime juice + the zest of ½ of the lime
- ¾ teaspoon kosher salt and fresh cracked pepper, to taste
- ¼ teaspoon smoked paprika
- 1 tablespoon (14ml) olive oil, plus an extra 1-2 teaspoons as needed
- For serving: Smoked Paprika Aioli (printable recipe follows); could opt for Small Batch Ranch, sour cream, a dollop of guacamole, or a few avocado slices
Instructions
- Prepare the batter: Mix the corn, eggs, cornmeal, flour, scallions, Parmesan, cilantro, lime juice, zest, salt, pepper, and smoked paprika in a large bowl. Chill the mixture for at least 10 minutes, longer is fine. I often make it earlier in the day, cover, and refrigerate for several hours. (Helpful hint: For added speed later, you may portion the batter into patties now and refrigerate on a parchment-line pan.)
- For more evenly sized fritters: While you can drop the batter straight into the pan, I like to portion it out using a large ice cream scoop or greased ⅓ or scant ½ cup measure. Note that the batter will not fully stick together until it is cooked.
- Cook the fritters: Heat 1 tablespoon of oil in a large skillet over medium heat. When hot, scoop the batter into the pan, spreading it lightly into thick but flat circles. I also nudge the edges in with a spatula as needed. Cook until golden brown on both sides, about 4 minutes per side. Remove to a plate. If your skillet wasn’t big enough to cook all the batter at once, add another teaspoon or two of oil and repeat with remaining batter.
- Serve: Enjoy with the Smoked Paprika Aioli, as is, or with sauce of choice. Leftovers will keep for up to 5 days and may be gently reheated.
Smoked Paprika Aioli
Ingredients
- ½ cup (104 grams) mayonnaise
- ¼ cup (60 grams) nonfat Greek yogurt
- 1 tablespoon (15 ml) freshly squeezed lime juice
- ¾ teaspoon each smoked paprika and ground cumin
- Scant ¼ teaspoon kosher salt
Instructions
- In a small bowl, mix together the mayonnaise, Greek yogurt, lime juice, smoked paprika, cumin, and salt. Cover and store in the refrigerator until ready to serve.
- The taste of this sauce will improve as it sits and the flavors meld. If possible, prepare it several hours or a day in advance. It will, however, still be good if enjoyed right away.
Leave a Reply