How To Make Crispy Corn Fritters

Making fresh summer corn into crisp corn fritters is one of the fastest ways to turn corn on the cob into a hearty dinner (or breakfast or a snack, really). Corn fritters are essentially a quick corn cake batter studded with fresh corn, jalapeños, and

chives

This classic recipe also makes a fine fritter from frozen corn too. These corn cakes can serve as a meal on their own with a sauce for dipping, as a side for grilled or roasted meats, or as a vehicle for fried eggs for breakfast. What I’m saying here is that this corn fritter recipe is one you’ll want to know by heart so you can make it any time the craving strikes.

Fritters are small fried cakes that can be sweet or savory and almost always include chopped vegetables held together by a thick batter. Corn fritters are often confused with corn cakes, hoecakes, and hushpuppies — although each as its own distinction. Corn cakes are often sweet and can be baked or fried. Hoecakes are closer to a cornmeal pancake and do not often include whole corn kernels. Lastly, hushpuppies should be made entirely with cornmeal and deep-fried in a spear shape — they rarely include corn kernels, but often have minced jalapeño.

Two things will guarantee you crispy corn fritters: a wide, heavy-bottomed pan (I like cast iron) and hot oil. These fritters aren’t deep-fried, but you want at least 1/8th of an inch of oil to cover the pan. Heat the oil for several minutes before adding the fritter batter to the pan. And don’t overcrowd the pan! You’ll get crispier corn fritters frying fewer at a time. Don’t worry — those first few will stay plenty crispy while you fry the rest of the batter.

• Spice ’em up: You want a fine crumb in the finished fritters, so reach for a fine cornmeal and all-purpose flour for the fritters. This is the best time to add dried spices. I like cayenne, but smoked paprika, cumin, or even garlic and onion powder taste great too.
• Your fritters, your flavors: Toss the vegetables with the dry mixture now, which prevents overmixing later. Frozen corn kernels can go directly into the batter — no need to thaw first. Again, you can skip the jalapeño or swap it for a shallot or other crisp vegetable.
• Minimal mixing: Whisk together milk and eggs and add these to the dry ingredients. Do you best to avoid overmixing. The batter is going to sit while you prep the pan and it will thicken slightly as it hydrates.
• No overcrowding: Working in batches of four, fry the batter in hot oil. I like a big cast iron skillet for this, as there is plenty of room to work in. The batter will sort of sit up a bit when dropped in the pan, so gently press the batter out to flatten with a spoon or spatula; this helps the fritters cook more evenly.
• Salty finish: Move the fried fritters to a paper towel-lined plate to drain. Once finished, sprinkle with more salt and serve warm or at room temperature.

Cut your corn: 3 Mess-Free Ways to Cut Corn off the Cob

The batter for fritters can be made up to day in advance and stored in the fridge. Finished fritters freeze well. I like to reheat them for about five minutes in the toaster oven, but you could also thaw them for about an hour on the counter and quickly reheat in a pan. Reheating in the microwave will zap the fritter’s signature crispness.

Fresh corn fritters are best eaten out of hand with a little sauce and a cold beer, but they are also a great base for appetizers. Dollop with a little sour cream and snipped chives for a more formal affair, or turn them into a game-time treat with salsa and avocado.

You can also use two to create a hearty stacked sandwich or to serve as the toast for your morning avocado fix or as a base from scrambled eggs. My family really loves these as a side to chili or Brunswick stew. I like to eat the leftovers at room temperature with juicy sliced tomatoes and crunchy salt and a little sparkling wine.