Southern-style corn fritters
Discover the delectable taste of Southern-style corn fritters! Made with fresh sweet corn, lightly beaten eggs, and a hint of salt, these golden-fried bites are perfect for any occasion. Easy to whip up with simple ingredients, these fritters bring a touch of down-home comfort to your table.
- 22 Mar 2025
- Cook time 30 min
- Prep time 20 min
- 10 Servings
- 5 Ingredients
Corn fritters are a beloved Southern dish, blending the natural sweetness of fresh corn with a light and crispy batter. Perfect as a side dish or a snack, these fritters can be enjoyed on their own or with a variety of dips. This simple recipe requires just a few ingredients and can be whipped up in no time, making it an ideal choice for any meal.
Ingredients:
Instructions:
- Husk the corn and remove all silk strands. Using a sharp knife, cut the kernels off the cob into a large mixing bowl. You should have approximately 860g of corn kernels.
- In the bowl with the corn, crack the 4 eggs and whisk until well combined.
- Gradually add the all-purpose flour to the corn and egg mixture, stirring constantly to avoid lumps.
- Sprinkle in the salt and mix until the batter is well combined.
- In a large skillet or frying pan, heat the vegetable oil over medium-high heat. The oil should be about 1/4 inch deep, enough to shallow-fry the fritters. To check if the oil is hot enough, drop a small bit of batter into the oil; if it sizzles and browns within a minute, the oil is ready.
- Using a tablespoon, drop spoonfuls of batter into the hot oil, being careful not to overcrowd the skillet. Each fritter should be about 2-3 inches in diameter.
- Fry the fritters for about 2-3 minutes on each side or until golden brown and crispy. Adjust the heat if necessary to avoid burning.
- Once cooked, remove the fritters from the oil using a slotted spoon and place them on a plate lined with paper towels to drain any excess oil.
- Serve the corn fritters hot. They are delicious on their own or can be accompanied by a dipping sauce of your choice, such as a spicy aioli or honey butter.
Tips:
- For best results, use fresh sweet corn. If fresh corn is not available, frozen corn can be used but make sure it's fully thawed and patted dry to remove excess moisture.
- Beat the eggs well before mixing them with the corn to ensure an even distribution and a good bond with the flour.
- Adjust the salt to taste. Start with the recommended amount and add more if needed after frying a test fritter.
- Preheat the oil to the correct temperature before frying. A thermometer can be helpful here; the oil should be around 350°F (175°C).
- Avoid overcrowding the frying pan, as this can lower the oil temperature and result in greasier fritters. Fry in batches if necessary.
- After frying, place the fritters on a paper towel-lined plate to drain excess oil, ensuring they stay crispy.
- For an extra flavor boost, consider adding finely chopped herbs or spices to the batter, such as parsley, chives, or a pinch of cayenne pepper.
With their crispy exterior and sweet, tender interior, these Southern-style corn fritters are sure to please any crowd. Whether you're serving them with a dipping sauce or as part of a larger meal, their simplicity and flavor make them a standout dish. Remember to adjust the frying temperature as needed to achieve the perfect golden brown finish. Enjoy your homemade corn fritters hot and fresh for the best experience!
| Nutrition Facts | |
|---|---|
| Serving Size | 160 grams |
| Energy | |
| Calories 120kcal | 6% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 18g | 5% |
| Fiber 1.90g | 5% |
| Sugar 3.88g | 4% |
| Fat | |
| Fat 50g | 57% |
| Saturated 4.16g | 14% |
| Cholesterol 100mg | - |
| Vitamins | |
| Vitamin A 45ug | 5% |
| Choline 100mg | 18% |
| Vitamin B1 0.07mg | 6% |
| Vitamin B2 0.18mg | 14% |
| Vitamin B3 0.96mg | 6% |
| Vitamin B6 0.05mg | 3% |
| Vitamin B9 55ug | 13% |
| Vitamin B12 0.26ug | 11% |
| Vitamin C 1.54mg | 2% |
| Vitamin E 0.35mg | 2% |
| Vitamin K 0.09ug | 0% |
| Minerals | |
| Calcium, Ca 16mg | 1% |
| Copper, Cu 0.04mg | 5% |
| Iron, Fe 0.73mg | 7% |
| Magnesium, Mg 16mg | 4% |
| Phosphorus, P 90mg | 8% |
| Potassium, K 160mg | 5% |
| Selenium, Se 10ug | 17% |
| Sodium, Na 320mg | 22% |
| Zinc, Zn 0.66mg | 6% |
| Water | |
| Water 90g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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