A simple flour fritter featuring corn. Cream corn adds such a nice creamy texture, but fresh corn milked from the cob is excellent too.
Corn Fritters
A reader on the Facebook page recently asked for a corn fritter recipe, and I thought that it'd be a good time to get mine up on the site.
Cornmeal is often used for corn fritters, but I like to reserve that for hushpuppies and hoecakes myself, since I prefer a corn fritter to be lighter and fluffier, almost a corn puff really.
I use a pretty standard fritter batter and for corn fritters, you can definitely use fresh corn when it's in season. Once cooked and scraped from the cob, I prefer to mince it up, but use it whole if you don't mind the whole kernels in the fritter.
I didn't happen to have any fresh corn on the cob when I decided to make these though, so I used canned cream corn that I had on hand.
Oddly, The Cajun (aka my husband), who is one of those folks who does not like his food touching each other on the dinner plate, loves creamed corn, so when I serve it, I put his serving in a custard cup. I'm completely opposite and sometimes you'll find me actually mixing things together on my plate, especially certain vegetables, or meats with mashed potatoes. You know what they say... opposites attract and the two of us certainly fit that profile!
Anyway, I almost always have a couple cans of creamed corn in the pantry for him, and it actually works very well for this recipe anyway, making the fritters super moist and tender.
You'll only need half of the can for a batch, unless you double it, so save the other half for some more fritters tomorrow, because frankly, you'll probably be wanting them again.
They are a little bit addictive.
Vegetable fritters are really just little balls or patties of fried dough that can be a vehicle for just about any seasonal veggie that can be sliced, chopped, shredded and squeezed, or cooked and mashed - squash or zucchini, carrot, potato, sweet potato, corn, peas, and sometimes a combination of many of them - all come to mind as fair game for fritters.
Fruit can also be used for fritters of course, the most popular probably apple, but peach, pear, banana, pineapple, and even berries are also great choices. Heck, we even do a kind of seafood fritter down this way using crabmeat, shrimp, fish and crawfish, though you'll often see those called seafood beignets - as in the savory version of a beignet style of dough - minus the dusting of sugar, of course.
All you'll need to do to make a variety of fritters is make adjustments with the seasonings and the moisture level of the batter and remember that some will work better as skillet fried cakes versus balls dropped into a deep fryer, the way I prefer these.
When deep fried, these corn fritters puff up into little fluffy and delicious dough pillows and are delightful as a simple snack or appetizer, or as a bread or side dish with a meal. A small cookie scoop is handy with drop fritters when using a deep fat fryer. Just put the scoop right on top of the hot oil so you don't splash!
Here's how to make these drop corn fritters!
Preheat fryer to 325 degrees F.
Whisk together the flour, sugar, salt, pepper, Cajun seasoning and parsley.
Stir in butter, egg, cream corn and jalapeno, if using.
Mix and let rest about 5 minutes.
Use a small cookie scoop or drop by spoonfuls. Batter should be fairly loose and not stiff, but scoopable.
Carefully drop into a deep fryer by holding the scoop right at the top of the oil so as not so splash. Fry until lightly browned on the bottom, turning with a fork.
Drain on paper towels and sprinkle with salt if desired. Serve immediately as a side dish or a bread, even an appetizer. Makes about 16 or so depending on how big you make them.
Yum!
Serve them plain, with salsa, or your favorite dipping sauce. For those who like salty sweet combos, corn fritters are even good with a drizzle of sweet pure cane syrup, molasses or maple syrup.
For more of my favorite corn recipes, visit my page on Pinterest!
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