Crispy Corn Fritters Recipe - Little Sunny Kitchen (2024)

Corn Fritters

• ▢ 3 cups (400 g) frozen corn kernels
• ▢ 2 medium eggs
• ▢ 1 medium red onion
• ▢ 1 cup (120 g) all-purpose flour
• ▢ ½ teaspoon baking powder
• ▢ 1 teaspoon garlic powder
• ▢ 3 tablespoons lemon juice
• ▢ ⅓ cup cilantro
• ▢ 1½ teaspoons salt
• ▢ ½ teaspoon ground black pepper
• ▢ 1 tablespoon oil vegetable, corn, sunflower, or canola – for frying

Yogurt Sauce

• ▢ ½ cup (150 g) Greek yogurt
• ▢ 1 tablespoon lemon juice
• ▢ ½ teaspoon garlic powder or granules
• ▢ Salt and pepper to taste

Cucumber Parsley Salad with Lemon Dressing

• ▢ 1 cup (100 g) cucumber sliced
• ▢ 2 tablespoons chopped fresh parsley
• ▢ ⅓ cup (50 g) red onion thinly sliced

Lemon Dressing

• ▢ 2 tablespoons olive oil
• ▢ 3 tablespoons lemon juice
• ▢ 1 tablespoon balsamic vinegar
• ▢ ½ teaspoon dried parsley
• ▢ Salt and pepper to taste

For the corn fritters:

• If using frozen corn, no need to thaw as these can directly go in the batter. Place fresh or frozen corn kernels in a glass bowl.

• Place half of the corn in the food processor jug with the rest of the ingredients, and blend to get a coarse mixture.

• Transfer the mixture to the bowl with the rest of the corn, and mix it with a spatula so that the corn kernels are mixed in with the blended mixture (do not overmix the mixture).

• Heat the oil in a pan or a cast-iron skillet on medium heat. When the oil is hot, using a cookie scoop, drop the fritter mixture onto the skillet and lightly flatten with a spatula or the back of a spoon.

• Add 2 more scoops of fritter mixture at a time, slightly spaced. Cook the fritter on medium heat for around 3 minutes or until the bottom is golden brown, then flip over and cook for 2 more minutes. Or until corn fritters are golden brown and cooked through. If using frozen corn, it might take 1-2 minutes longer.

• Repeat the process 2 more times until all the corn fritter mixture is used up.

For the yogurt sauce:

• Add all the ingredients in small bowl and stir well to combine.

For the cucumber salad:

• In a small bowl, whisk together all the ingredients for the lemon dressing.

• In a large bowl, add cucumber, parsley, red onions, and lemon dressing. Gently toss to combine.

To serve:

• Divide corn fritters and cucumber parsley salad between the plates/bowls. Spoon the yogurt sauce on the corn fritters or use it as a dip.

• You can use fresh, frozen, or canned (drained) sweet corn kernels to make the fritters.
• Add spices – To add more flavor, feel free to add any dried herbs or spices that you like. You can add cumin, cayenne, garlic and onion powders, smoked paprika, and even dried parsley.
• Only drop the mixture in the pan when the oil is hot – Although these fritters are shallow fried (not deep-fried), the oil needs to be hot when you cook the fritters. This will ensure that the fritters turn out crispy from the outside, soft and tender from the inside. If you drop the mixture into cold oil, the fritters won’t hold their texture.
• Do not fry at very high heat – If the heat is too high, the outside will brown too quickly and that means that the fritters won’t cook through. Don’t forget that there are raw eggs in the mixture, so you need to make sure that the fritters and cooked through.
• Depending on the size of your pan, but I usually fry in batches of 3. If you’re using a smaller pan, fry 2 at a time in a few batches and make sure that your fritters are not touching each other. When frying, gently flatten the fritters with a spatula.
• Serve warm or at room temperature with sour cream, or yogurt sauce and a cucumber salad (recipes are in the recipe card below).