If you’re anything like me and adore that satisfying crunch paired with sweet corn goodness, then you’re going to fall head over heels for this Extra Crispy Corn Fritters Recipe. I’ve spent plenty of weekends perfecting these fritters, tweaking and tasting until I got them just right – crunchy on the outside, tender and flavorful on the inside. Stick around, and I’ll walk you through all the secrets so you can nail them every single time. Trust me, once you try these, you’ll be making them on repeat.
Why You’ll Love This Recipe
- Ultimate Crunch: The combo of flour and cornflour creates that irresistible crispiness that holds even after cooling.
- Bursting with Freshness: Fresh corn kernels mixed with parmesan and herbs deliver so much flavor in every bite.
- Versatile & Quick: Ready in about 30 minutes, perfect as a snack, side, or even a light meal.
- Made for Sharing: These fritters vanish fast at gatherings — trust me, your friends will be asking for the recipe.
Ingredients & Why They Work
The ingredients in this Extra Crispy Corn Fritters Recipe work together to balance texture and flavor perfectly. The mix of all-purpose flour and cornflour is key to achieving that signature crunch, while fresh corn delivers sweet bursts throughout. Parmesan adds a savory richness, and green onions plus coriander give a fresh herbal touch that really lifts the whole dish.
- All-purpose flour: Provides structure to the fritters while keeping them light rather than dense.
- Cornflour (cornstarch): Adds a crispy coating, essential for the ‘extra crispy’ factor.
- Baking soda (or baking powder): Helps the fritters puff slightly and stay tender inside.
- Egg: Binds the ingredients together and adds richness.
- Milk: Enough moisture to keep the batter loose but thick enough to hold the corn kernels.
- Fresh corn kernels: The star of the show; I recommend fresh if you can find it, but frozen or canned works in a pinch.
- Parmesan cheese: Adds a subtle salty, nutty flavor that complements the corn beautifully.
- Green onions: A mild sharpness that contrasts the sweet corn.
- Coriander (cilantro): Adds a fresh, vibrant herbal note; feel free to swap with extra green onions if cilantro isn’t your thing.
- Vegetable oil: For frying to get that perfect golden crust.
Note: Exact ingredients and measurements are listed in the recipe card below.
Make It Your Way
One of the best things about this Extra Crispy Corn Fritters Recipe is how easy it is to customize based on what you have or your mood. Over time, I’ve loved playing around with add-ins and dips, turning them from simple snacks into something a little more special.
- Variation: I sometimes add diced jalapeños for a spicy kick — it’s delicious if you like a bit of heat.
- Dietary Swap: Swap regular flour with gluten-free flour mix for gluten-intolerant guests.
- Seasonal Addition: Mix in shredded zucchini or grated carrot when corn isn’t in season; just adjust the moisture.
- Cheese Swap: Try sharp cheddar or feta instead of parmesan for a different flavor profile.
Step-by-Step: How I Make Extra Crispy Corn Fritters Recipe
Step 1: Gather and Prep Your Ingredients
Start by prepping all your ingredients so that making the batter is a breeze. I like to cut the corn kernels off the cobs first (fresh is best, but frozen or canned can work). Then finely slice the green onions and roughly chop the coriander. Pre-measuring your flours and cheese saves you from scrambling mid-recipe!
Step 2: Mix the Dry Ingredients Together
In a medium bowl, whisk together the all-purpose flour, cornflour, and baking soda (or powder). This combo is the backbone for achieving that great crunch we’re after, so make sure you combine it well for an even texture throughout.
Step 3: Add Egg and Milk Then Fold in the Veggies & Cheese
Crack in the egg and add the milk, then stir until just combined. Your batter should be lumpy and thick — don’t stress if it’s not smooth. Fold in the corn, parmesan, green onions, and coriander gently so everything gets evenly coated. This ensures each fritter will have corn in every bite!
Step 4: Heat the Oil and Start Frying
In a large skillet, pour enough vegetable oil to just cover the pan’s base and heat it over medium-high. Here’s my tip: spray the underside of your spatula with some oil so when you flatten the batter scoops, they won’t stick. Use a 1/4 cup measure or an ice cream scooper for consistent sizes, then flatten the batter to about 1 cm thick. Fry 2-3 at a time but don’t overcrowd the pan — you want them to crisp evenly.
Step 5: Flip and Finish Cooking
Cook each fritter for about 3 minutes on the first side, watching for a deep golden color before flipping. Then cook the other side for another 2-3 minutes. Once crispy, transfer them to a wire rack set over a baking sheet in a warm oven (about 120°C / 250°F), so they stay perfectly crisp while you finish the batch.
Pro Tips for Making Extra Crispy Corn Fritters Recipe
- Use a wire rack to keep fritters crispy: Placing your cooked fritters on paper towels traps steam, making the bottoms soggy. A wire rack lets air circulate, keeping that crunch intact.
- Don’t overcrowd the pan: Frying too many at once cools the oil and results in greasy, soft fritters. Give each enough space to crisp properly.
- Keep the oil temperature steady: Medium-high heat is just right; too hot burns the fritters, too low makes them absorb oil.
- Spray spatula with oil before flattening: This little trick saved me from crushed fritters sticking and tearing — your fritters will keep their shape beautifully.
How to Serve Extra Crispy Corn Fritters Recipe
Garnishes
I love serving these fritters with a dollop of creamy avocado sauce — the cool and rich texture contrasts perfectly with the crisp fritters. Sour cream is a classic choice too, and don’t knock ketchup until you try it! I sometimes sprinkle extra chopped green onions or coriander on top to brighten things up.
Side Dishes
These fritters pair beautifully with a fresh salad or grilled meats. For something casual, I adore them alongside crispy bacon or a bowl of chili. They also tuck right in as an appetizer during a casual get-together with friends.
Creative Ways to Present
For special occasions, I arrange these fritters stacked like mini towers with small skewers, topped with microgreens for a fancy touch. Alternatively, place them on a wooden board alongside an assortment of dips and fresh herbs for a vibrant share platter.
Make Ahead and Storage
Storing Leftovers
I store leftover fritters in an airtight container in the fridge, placing parchment paper between layers to prevent sticking. They keep well for up to 3 days, though they’re best eaten fresh for maximum crunch.
Freezing
To freeze, I flash freeze the fritters on a tray first so they don’t stick together, then transfer them to a ziplock bag. This recipe freezes surprisingly well, making them convenient for meal prep or unexpected guests.
Reheating
To reheat, skip the microwave (trust me, it ruins the crisp!) and instead pop them in a preheated skillet or oven at 180°C (350°F) for about 5-8 minutes until heated through and crispy again.
FAQs
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Can I use frozen or canned corn instead of fresh?
Absolutely! Fresh corn gives the best texture and sweetness, but frozen or canned corn works just fine in this Extra Crispy Corn Fritters Recipe. Just make sure to drain canned corn well and pat frozen corn dry to avoid excess moisture in your batter.
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Why do my fritters turn out soggy sometimes?
Sogginess usually happens when the oil isn’t hot enough or if the fritters are crowded in the pan, causing them to steam rather than fry. Also, draining them on paper towels traps steam instead of letting air circulate — use a wire rack to keep crispiness intact.
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Can I make this recipe vegan?
Yes! Replace the egg with a flax or chia egg (1 tbsp ground flaxseed mixed with 3 tbsp water, rested) and swap milk for a plant-based alternative. Nutritional yeast can be used instead of parmesan to keep a cheesy flavor.
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How do I make sure the fritters cook evenly?
Using a consistent size (about 1/4 cup batter) and flattening to the same thickness helps. Keep the oil at medium-high heat and flip carefully once the edges look set and the bottom is golden brown.
Final Thoughts
This Extra Crispy Corn Fritters Recipe has become my go-to comfort snack, and I hope it will be yours too. There’s something so joyful about making food that’s simple, fast, and utterly delicious. The crunchy edges, juicy bursts of corn, and fresh herbs all come together in a way that feels homemade yet special. Next time you want to impress without fuss, grab these ingredients and give it a try. I promise you’re going to love every crispy bite!
PrintExtra Crispy Corn Fritters Recipe
These extra crispy corn fritters are golden, crunchy, and packed with fresh corn, parmesan, and green onions. Perfect as a snack or appetizer, they’re fried to crispy perfection on the stovetop and kept warm in the oven until serving. Serve with avocado sauce, sour cream, or ketchup for a delicious dip.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 9 fritters
- Category: Snack
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
Batter Ingredients
- 1/4 cup plain flour (all purpose)
- 1/4 cup cornflour (cornstarch)
- 1/4 tsp baking soda
- 1 egg
- 2 tbsp milk (any type)
- 2 cups fresh corn kernels, raw (from about 2 cobs) (canned or frozen also fine)
- 1/2 cup parmesan, finely grated
- 3/4 cup green onions, sliced
- 1/2 cup coriander/cilantro, roughly chopped (or more green onion as substitute)
For Cooking
- 1/2 cup vegetable oil
- Oil spray
Serving Suggestions
- Avocado sauce
- Sour cream
- Ketchup
Instructions
- Preheat Oven: Preheat your oven to 120°C (250°F) and place a wire rack on a baking tray to keep cooked fritters warm.
- Mix Dry Ingredients: In a bowl, combine the plain flour, cornflour, and baking soda thoroughly.
- Make Batter: Add the egg and milk to the dry ingredients and mix until incorporated. Expect a lumpy and thick batter.
- Add Corn Mixture: Stir in the corn kernels, grated parmesan, sliced green onions, and chopped coriander until all the corn is evenly coated with the batter.
- Heat Oil: Pour enough vegetable oil into a skillet to just cover the base and heat over medium-high heat.
- Prepare Spatula: Spray the underside of a spatula with oil to prevent the batter from sticking when flattening.
- Cook Fritters: Using about 1/4 cup of batter for each fritter, place it into the hot skillet and flatten to about 1 cm thick. Cook 2 to 3 fritters at a time without crowding the pan. Fry for 3 minutes until deep golden and crisp, then flip and cook for another 2 to 3 minutes on the other side.
- Keep Warm: Transfer the cooked fritters to the wire rack in the preheated oven to keep warm while you cook the remaining fritters, adding more oil as needed.
- Serve: Serve the hot fritters with your choice of avocado sauce, sour cream, or ketchup for dipping.
Notes
- You can use canned or frozen corn if fresh corn is unavailable; just make sure to drain any excess moisture.
- Spraying the spatula with oil helps in flattening the batter without it sticking, ensuring even texture.
- Keeping the cooked fritters warm in a low oven prevents sogginess and keeps them crispy.
- Using an ice cream scooper helps portion the batter evenly for uniform fritters.
- Feel free to substitute coriander with extra green onions if preferred.
