Fluffy crunchy corn fritters are a delicious snack with a bit of sweetness! Serve them up with some aioli or with a honey drizzle.
Who doesn’t like fritters? Here, we go mad for any kind! These corn fritters are fluffy on the inside with a bit of crunch on the outside. Made from an easy seasoned battered filled with cooked corn. A drop of batter is fried to create these delicious fritters.
Sfineġ are a favourite for us! However, not everyone is a fan of these strong flavoured fish used in them. Thus, I wanted to create something which all the family likes. In addition, I wanted to make a quicker version by not making a yeasted batter. Instead in these fritters as a leavening agent I have used baking powder, which gives a slight puffiness to the fritters.
How to make these corn fritters
Making the corn fritters is exceptionally easy and fun! All you have to do is prepare the batter with flour, water, sugar, baking powder and seasonings. Then, when almost ready, mix in the corn kernels. The batter has to be a bit loose and sticky. When ready to cook, prepare the oil. To test the oil, if you don’t have a thermometer (170°C), simply drop a small amount of the batter in the oil. If it pops up to the top and starts to puff up immediately, it means that the oil is ready; if not, give it more time to warm up.
Cook the fritters by taking a tablespoon and grab some of the batter, and with another tablespoon drop gently into the hot oil. Each fritter takes about 3 minutes on each side to cook. It’s important that you don’t overcrowd the pan as these fritters need plenty of space to cook in as they puff up while cooking.
How to serve these corn fritters?
As these corn fritters have a slightly sweet taste, I like to pair them with a bold dip like an aioli sauce. However, if you want to enhance that sweet flavour you can drizzle them with honey or maple syrup.
How to store these fritters?
I wouldn’t recommend preparing these fritters well in advance, as these are best eaten immediately once cooked. However, if you have some leftovers, store them in an airtight container in the fridge for not more than a day. Simply reheat them before serving.
- 125 g plain flour
- 130 ml water
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp sugar
- 1/2 tsp sweet paprika
- 1/2 tsp oregano
- 280 g corn canned or frozen
- In a bowl whisk together everything except the corn. Once the batter is combined, mix in the corn.
- Fill a large pot with vegetable oil, pour enough oil so that they have enough space to cook in, about 7 cm. Heat the oil to about 170°C.
- Using two table spoons, grab some batter on the spoon. With the other spoon, gently drop the batter in the oil. You will know if the oil is hot enough, as when you drop the batter it should rise to the top and starts puffing immediately. The cooking time should take about 3 minutes on each side of the fritter or until they achieve a nice golden colour.
- Repeat and continue to fry until all the batter is used. It's important to leave plenty of space between each fritter so that they don't stick together.
- Drain the fritters from excess oil on some paper towels. Serve immediately with a side of aioli. Enjoy!
If you have any questions, feedback or comments on this recipe, please leave a comment below. Please also rate this recipe by double clicking on the stars below. If you did make this recipe, tag @apronandwhisk and hashtag #apronandwhisk, as I’m curious to see what you create!
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