Corn Fritters

 Corn Fritters-  wholesome, flavorful corn fritters with  homemade Cilantro Avocado Dip. Crispy, cheesy, melty, sweet, and sooo crazy good!

Well, I think I’ve found a whole new way to enjoy sweet corn especially with its abundance on summer season. I know corn can be enjoyed in a gazillion ways and I have a few to share this season. My super duper quick & easy way is to throw it in the microwave for about 5 minutes or more and that’s it – healthy, sweet and delicious. However, I’d like to take it up a notch higher using this brilliant cheesy Corn Fritters recipe. Are you ready?

What Are Corn Fritters?

These Corn Fritters take your favorite sweet corn to another level of deliciousness. A far cry from what I grew up making as a teenager. Oh, I think you are going to love this way of enjoying one of summer’s greatest produce. And you might crave it during the winter months. Maybe? I think you will once you make it.

Corn Fritters are a sweet and savory snack (makes a great easy breakfast, too) that are popular in the Southern part of the U.S., and other parts of the world disguised in different names.

Southern versions of corn fritters are usually made with corn kernels, egg, flour, milk and melted butter. Others would also include chopped veggies like minced jalapenos or chives. Furthermore, they can be cooked in various ways: deep-fried, shallow-fried or baked and served with honey, jam, or cream. If you have leftover Creamed Corn, you can also transform them into these fritters.

What is the Difference Between Hush Puppies and Corn Fritters?

Now what sets them apart from another Southern favorite – Hush Puppies? Corn fritters are like fried cakes studded with corn kernels and held together by a thick batter. On the other hand, Hush Puppies are made entirely with cornmeal (or a mixture of cornmeal PLUS flour) and not with actual corn kernels. Most of the time they are deep-fried taking a round bite-sized shape instead of a patty form like the corn fritters.

How To Make Corn Fritters?

With these sweet corn fritters you get the best of both worlds. They’re crispy on the outside and soft on the inside and a burst of fresh corn kernels and cheese in between bites. CRAZZZZY delicious!! Am I repeating myself??? Sorry. Just making sure you get it. 😄

These sweet corn fritters are made with fresh corn, green onions, smoked paprika, garlic, milk, cheese and cilantro. The use of cornmeal gives these fritters an extra sweet yet robust corn flavor and a wonderful crunch. While the all-purpose flour helps to bind it together to prevent it from falling apart.

Aside from how pretty appetizing they are, they can also be made in a cinch. 

Remove husk from corn and using a sharp knife, cut the kernels from the cob from top to bottom. It’s best to use a bundt pan to do so. Microwave corn in bowl for about 5 -7 minutes. Or boil corn first, before removing from husk. Let it cool.

In a medium bowl, mix together all the dry ingredients: corn kernels, cornmeal, green onion, bell pepper, jalapeno, flour, minced garlic, cilantro, paprika , salt and pepper. Then gently pour in milk. You might have to add about a tablespoon or more to form a thick batter. Finally, add cheese, if desired. Thoroughly mix until the ingredients have fully combined.

Heat oil in a large nonstick skillet over medium heat. Working in batches, add about ¼-1/3 cup batter on the skillet, Using the back of a cup or spoon gently press down on the ball to flatten, then fry until golden brown, about 3-4 minutes per side, depending on thickness. Drain on paper towels before serving. Best serve warm with cilantro dressing.

Can You Refrigerate The Fritter Batter?

Oh yes, you can. The batter for this fritter recipe can be made a day in advance  and stored in the fridge. Moreover, you can also freeze cooked corn fritters. Simply wrap each fritter in plastic wrap and then with foil. And lastly, freeze them for up to 2 months.

How Do You Reheat Them?

To reheat corn fritters, thaw them on the counter for an hour and quickly reheat in a pan. I don’t advise reheating them in the microwave as it takes out its crispness. 

As usual, when it comes to my favorite summer produce I do a lot of experimenting. And to be honest it was hard to pick a favorite way of making these.

I tried it vegan with no cheese and used coconut milk instead of milk and still loved it. So if you want to go the vegan route, omit the cheese and use coconut milk in place of milk.

More Soul Food Southern Recipes

Baked Mac and Cheese

Southern Fried Chicken (with video)

Southern Homemade Baked Beans

Johnny Cakes a.k.a Hoe Cakes (with video)

Biscuits and Gravy

Shrimp Etouffee (with video)

Serve it with Cilantro Avocado sauce, Avocado salsa or just go with plain old sour cream

Enjoy!!!

This post was first published in May 2016 and has been updated with new write up.

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Corn Fritters

 Corn Fritters-  wholesome, flavorful corn  fritters  with  Cilantro Avocado  dip. Crispy, cheesy, melty, sweet, and sooo crazy good!

5 from 4 votes

Prep: 15 mins

Cook: 15 mins

Total: 30 mins

Fusion

Servings 7 - 8 fritters

Ingredients

• ▢ 2 cups (330 g) sweet corn kernels , about 2 ears of corn
• ▢ ¼ cup (30 g) cornmeal
• ▢ 1 green onions or scallion , diced
• ▢ ¼ cup (46 g) diced green bell pepper
• ▢ ½ small Jalapeno pepper , optional
• ▢ ½ cup (62 g) all-purpose flour
• ▢ 1 teaspoon (5 g) minced garlic
• ▢ 1 tablespoon (1 g) chopped cilantro
• ▢ ½ teaspoon (1 g) smoked paprika
• ▢ ¾ teaspoon (4 g) salt or more , adjust to taste
• ▢ ½ teaspoon (1 g) black pepper
• ▢ ½ cup (61 ml) or more milk , sub with coconut milk
• ▢ ½-1 cup (56 -113 g) cheese

Cilantro Avocado dip

• ▢ ½ medium avocado
• ▢ ¼ cup (57 g) low fat sour cream
• ▢ ½ cup (8 g) cilantro leaves
• ▢ ½ teaspoon (2 g) minced garlic
• ▢ salt and Lime to taste

Instructions

• Remove husk from corn and using a sharp knife, cut the kernels from the cob from top to bottom. It’s best to use a bundt pan to do so.
• Microwave corn in bowl for about 5 -7 minutes. Or boil corn first, before removing from husk. Let it cool.
• In a medium bowl, mix together all the dry ingredients: corn kernels, cornmeal, green onion, bell pepper, jalapeno, flour, minced garlic, cilantro, paprika , salt and pepper.
• Then gently pour in milk. You might have to add about a tablespoon or more to form a thick batter.
• Finally, add cheese, if desired. Thoroughly mix until the ingredients have fully combined.
• Heat oil in a large nonstick skillet over medium heat. Working in batches, add about ¼-1/3 cup batter on skillet, Using the back of a cup or spoon gently press down on the ball to flatten, then fry until golden brown, about 3-4 minutes per side, depending on thickness.
• Drain on paper towels before serving.
• Best serve warm with cilantro dressing.

Cilantro Avocado Dip

• Pulse or mash all the ingredients. Then add water or oil to desired thickness. Squeeze about half of lime juice with the the blended ingredients. Salt.

Tips & Notes:

1. Removing corn from the husk can be a messy job so here is an easy way to make sure the kernels don’t mess up your whole kitchen. Place corn in the center of the Bundt pan with large side down. Using a small, sharp knife, slice the corn off the cob, turning the ear as you go.
2. You may use canned or frozen corn instead. Make sure to drain them well before adding into the mixture.
3. If you want to go the vegan route, omit the cheese and use coconut milk in place of milk.
4. I use cheddar cheese most of of the time, but jack and mozzarella cheese also works fine.
5.  The batter for this fritter recipe can be made a day in advance  and stored in the fridge. 
6. To freeze cooked fritters, simply wrap each fritter in plastic wrap and then with foil. It could last up to 2 months in the freezer.
7. To reheat corn fritters, thaw them in the counter for an hour and quickly reheat in a pan. I don’t advise reheating them in the microwave as it takes out its crispness. 
8. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

 

Nutrition Information:

Serving: 1fritter| Calories: 138kcal (7%)| Carbohydrates: 21g (7%)| Protein: 5g (10%)| Fat: 4g (6%)| Saturated Fat: 2g (13%)| Cholesterol: 10mg (3%)| Sodium: 395mg (17%)| Potassium: 133mg (4%)| Fiber: 2g (8%)| Sugar: 3g (3%)| Vitamin A: 250IU (5%)| Vitamin C: 6.7mg (8%)| Calcium: 80mg (8%)| Iron: 0.9mg (5%)

Author: Imma

Course: Appetizer, Snacks

Cuisine: Fusion

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