Description
Learn how to easily make Corn Fritters with this delicious recipe! Perfect for that end-of-summer corn! Great side dish or app!
Ingredients
Scale
Corn Fritters:
- 1/4 teaspoon garlic powder
- 1/2 teaspoon baking powder
- 1/4 cup cornmeal
- 1/4 cup all purpose flour (gluten-free 1-to-1 works)
- 3/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1/3 cup unsweetened almond milk*
- 1 large egg
- 2 tablespoons butter, melted (regular or plant-based)
- 3 cups of corn kernels (grilled sweet corn, boiled corn or from frozen)
- 2–3 tablespoons green onions, thinly sliced
- 1 tablespoon chives, minced
- 3 tablespoons butter (for cooking)
Sour Cream for Serving:
- 3 tablespoons sour cream
- 1 tablespoon mayo
- 1/2 teaspoon garlic, minced
- pinch of salt
Instructions
- Dry Ingredients: In a large bowl, combine garlic powder, baking soda, cornmeal, flour, salt and pepper. Stir to combine.
- Wet Ingredients: In a separate mixing bowl, add the almond milk, egg and melted butter. Whisk to fully combine.
- Combine: Add the wet ingredients to the dry ingredients and stir to combine. Add the corn, green onions and chives. Stir to combine.
- Cook: Bring a large cast iron skillet to medium-high heat and add about 1 tablespoon of butter, let melt and swirl to coat the pan. Scoop out approx. 1/4 cup of the corn mixture and place in the cast iron skillet. Use a spoon to flatten out the mixture and try to make it as round as possible. (You should be able to fit 3-4 fritters in a 12 inch pan, so you will need to cook in batches). Let cook 2-3 minutes per side or until the bottom is golden brown. Flip, using a wide spatula, and cook an additional 2-3 minutes or until golden brown. Repeat this process until all the corn mixture is used up.
- Sour Cream Dip: Once fritters are all cooked, combine the Sour Cream for Serving ingredients in a small bowl and serve a small dollop with each corn fritter – garnish with some extra chopped fresh chives.
Notes
- *Milk: any type of milk should work fine here (as long as it is unsweetened and has a fairly neutral flavor).
- Dairy-Free: feel free to use vegan butter and dairy-free sour cream to make this dairy-free.
- Gluten-Free: you can sub gluten-free flour for the all-purpose to make this gluten-free.
- Keep Warm: feel free to place cooked corn fritters on a baking sheet in a 200 degree oven to keep warm while you finish the batches on the stove top.
- Storage: store in an airtight container in the refrigerator for up to 3 days. Reheat in a cast iron skillet.
- Freezing: Freeze leftover fritters to enjoy another day! Let them cool to room temperature and place them in an airtight, freezer safe container in the freezer for up to three months. Reheat them in a cast iron skillet.
Nutrition
- Serving Size: 1 Fritter
- Calories: 171
- Sugar: 3.6 g
- Sodium: 449.1 mg
- Fat: 10.8 g
- Carbohydrates: 17.1 g
- Protein: 3.8 g
- Cholesterol: 44.6 mg