Corn Fritters Recipe (2024)

FAQs

What is fritter batter made of? ›

Fritter-Batter Composition

As batters go, fritter batter is far to the simplistic side of the spectrum: merely 1 part flour, 1/2 part milk, and 1/2 part egg, mixing up to a relatively thick consistency. For sweet fruit fritters, 1/2 part sugar is an option.

A pinch of baking soda can help produce crispy fried foods. It reacts with the acid in the batter to create carbon dioxide bubbles. These lead to an airy batter and a crisper, fluffier result.

How To Make Corn Fritters From Scratch. Mix the dry ingredients first: Combine flour, cornmeal, sugar, baking powder, salt, cayenne and garlic powder. Stir in the fresh or frozen corn kernels and scallions. Wet ingredients!

And the answer: your batter is too wet. As your fritters cook, the excess moisture will result in a soggy mess that will never turn crispy, no matter how long they stay in the pan. Soggy fritters can also occur if you don't nail the heat of your pan. If the pan isn't hot enough, the batter will simply absorb the oil.

An egg, cheddar cheese, and all-purpose flour – They bind the fritters together. The cheese adds amazing flavor too! Cornmeal – It enhances the corn flavor, aids with binding, and helps the outsides of the fritters crisp up. Baking powder – It gives the fritters a little lift so that they don't come out dense or gummy.

Add flour to your wet batter! Large veggies have a high water content (which we know equals soggy fritters). But don't stress! Adding flour to a wetter batter will give you the thick consistency you want.

The best way to keep fried foods crispy? Just place them on a cooling rack set over a baking sheet. If you're frying multiple batches, throw the whole setup into a low oven to keep everything warm as you keep frying and adding to the rack.

Lucky for you, I've dealt with my fair share of disappointing fritters, so I've come up with some crafty ways to stop this. If your zucchini fritters are falling apart, it's likely because the fritters are sticking to the skillet or the batter was too wet.

If it's not holding together well, add another egg. If it seems too sloppy, sprinkle in more flour or cheese. You might get the quantities a little out of kilter, and find the fritters oozing a fair way in the pan, or breaking up a little too easily, but that doesn't stop them tasting good.

Corn fritters can be made to have a similar appearance to, and thus be mistaken for, johnnycake. They are sometimes called corn nuggets.

What can I use instead of cornmeal in fritters? ›

Polenta, grits, and ground oats are all good options.

Corn fritters, crispy and golden, pair best with complementary sides: some top choices include fresh avocado salsa for a refreshing touch, tangy coleslaw for crunch, spicy black bean salad for heartiness, creamy garlic aioli as a dip, cozy roasted red pepper soup, light mixed green salad with citrus vinaigrette, and ...

fritter, any of various types of fried foods, generally consisting of small pieces of meat, vegetables, fruit, or dough. Plain fritters are deep-fried cakes of chou paste or a yeast dough. In another type, bits of meat, seafood, vegetables, or fruit are coated with batter and deep-fried.

They are made from salted codfish that is flaked and mixed into a flavorful batter, then deep fried until golden and crispy. Traditionally a popular Jamaican breakfast dish but can also be served as an appetizer. For more Jamaican recipes, try my Coconut Curry Shrimp and Jerk Chicken Pasta.

If you're not sure what SPAM fritters are, they're just pieces of SPAM Chopped Pork and Ham battered in a light and crispy batter and then fried until golden. They're so crispy, and taste really good! It looks like the recipe came during WWII when there was a shortage of fish in Britain, so it was replaced with SPAM!

“Tempura” is similar to fritter in the sense that it is fried in oil, but in actuality it is close to steamed food. Fritters are cooked thoroughly via the oil's temperature. But, tempura coated in flour is instantaneously heated with a high temperature oil, with their inherent water content, and with residual heat.