Fret Not Corn Fritters
Transform fresh or frozen corn kernels into crispy homemade fritters dressed up with jalapenos, green onions, and fresh chives. These tasty bites are seriously addictive—consider yourself warned.
Total Time: 30m
Prep Time: 10m
Cooking Time: 20m
- 3 cups fresh or frozen corn kernels (about 3 ears)
- 1/2 medium jalapeño pepper, seeded and minced
- 2 large eggs
- 1/2 cup whole milk
- 1/2 cup vegetable oil
- 1/4 cup chopped green onions
- 2 tbsp fresh chives, finely chopped
- 1 1/2 cups all-purpose flour
- 1 tbsp granulated sugar
- 2 tbsp fine white cornmeal
- 1 tsp kosher salt
- 1/2 tsp cayenne pepper
- 2 tsp baking powder
- Whisk the flour, cornmeal, sugar, baking powder, salt, and cayenne pepper together in a large bowl.
- Add the corn, jalapeño, green onions, and chives. Toss until the vegetables are coated.
- Mix the milk and eggs together in a measuring cup until incorporated, then pour into the flour and corn mixture. Stir with a spatula until the flour is gently mixed thoroughly. The batter will be thick, but you shouldn’t overmix it. Set aside while you heat the oil.
- In a large frying pan, heat oil over medium heat until shimmering. Drop 4 large spoonfuls of the batter evenly around the pan and flatten each slightly with the back of a spoon or a spatula. Cook until edges begin to set and bottom is golden brown, 2 to 3 minutes. Flip with a spatula and cook until puffed, brown and cooked through, 2 to 3 minutes more. If using frozen corn kernels, they may need an additional 1 to 2 minutes per side. Transfer the fritters to paper towels with a spatula. Finish making fritters with the remaining batter.
- Transfer finished fritters to a plate and serve warm.