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Best Easy Corn Fritters Recipe

PHOTO: ERIK BERNSTEIN; FOOD STYLING: MAKINZE GORE

Move over, hush puppies! Corn fritters are my new favorite Southern-fried side. Fluffy and crispy with sweet fresh corn, these make the perfect partner for everything from a crab leg feast to a rack of saucy BBQ ribs or a taco spread. This recipe is based on my grandma’s favorite recipe for corn fritters with a little added cornstarch to make them super light and fluffy. I also swapped the canned corn for fresh corn to pack in as much corny sweetness as possible.

Using fresh corn makes a world of difference. Frozen and canned corn tend to have more water, making the fritters denser in the middle of the instead of light and fluffy.

Try different add-ins and toppings!

– Mexican street corn fritters: Add 1/4 cup chopped jalapeños, a chopped clove of garlic, and 1/4 cup cotija cheese to the batter. Serve with chili-lime sour cream.

– Cajun corn fritters: Add 1/4 cup chopped green bell peppers, 1 chopped scallion, and 1/4 teaspoon Cajun seasoning to the batter.

– Maple butter corn fritters: Combine 1 stick softened butter and 2 tablespoons maple syrup and serve with fritters.

Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze in a single layer, wrapped in plastic wrap and foil, for up to 3 months.

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Yields:

18

Preparation Time:

0

hours

10

mins

Total Time:

0

hours

10

mins

2 C.

neutral oil divided

1/2 c.

(60 g.) all-purpose flour

1/2 c.

(56 g.) cornstarch

1 tbsp.

(12 g.) granulated sugar

1 tsp.

(4 g.) baking powder

4


ears of corn, shucked, kernels removed (about 3 1/2 c.)

Powdered sugar, per serving

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  1. In a large heavy pot fitted with a deep-fry thermometer over medium-high heat, heat all but 1 tablespoon oil until thermometer registers 375°. Meanwhile, in a small bowl, whisk flour, cornstarch, granulated sugar, baking powder, and salt.
  2. In a large bowl, whisk eggs, milk, and reserved 1 tablespoon oil. Add corn and stir to coat. Fold dry ingredients into corn mixture until just combined.
  3. Working in batches and using a 1 1/2-tablespoon cookie scoop, drop heaping scoops of batter into oil. Cook fritters until deep golden brown, 3 to 4 minutes. Using a spider or slotted spoon, transfer fritters to a paper towel-lined plate.
  4. Sprinkle with powdered sugar and serve immediately.
  5. Make Ahead: Fritters can be made 5 days ahead. Store in an airtight container and refrigerate.

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corn fritters

PHOTO: ERIK BERNSTEIN; FOOD STYLING: MAKINZE GORE

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