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Easy Corn Fritters

This corn fritters recipe is quick and simple! Pan fry the batter into golden, savory patties and serve with a…

A Couple Cooks – Recipes worth repeating.

This corn fritters recipe is quick and simple! Pan fry the batter into golden, savory patties and serve with a creamy dipping sauce.

Corn Fritters

Anything fritter always captures our imagination, since they’re essentially fried dough balls (who could resist?). So with corn season underway, it’s only natural that we’d end up here. Try this irresistible and easy corn fritters recipe! They come out crisp-edged and golden, with a savory sweet batter of cornmeal and spices and big sweet pops from the corn kernels. Dip them into a creamy sauce and there’s nothing better! They’re great as an appetizer, though we also love them warm from the stovetop as a simple dinner with some summery salads.

Ingredients in corn fritters

A fritter is a food where vegetables, fruit, meat, or seafood are coated in batter and fried. Fritters are eaten all over the world, but corn fritters were most likely invented in the American South, where they are a popular food today.

There are lots of tasty dessert fritters (like apple or cherry), but we prefer frying up savory ones like these zucchini fritters. This corn fritters recipe is similar but even simpler, with a batter that uses both all-purpose flour and cornmeal to give it a nuanced corn flavor. Here are the ingredients in this corn fritters recipe:

  • Fresh corn (or canned)
  • Green onion
  • Eggs
  • Milk
  • All-purpose flour
  • Cornmeal
  • Sugar
  • Baking powder
  • Garlic powder
  • Kosher salt
  • Oil, for frying
Corn Fritters

Fresh corn vs canned

The best way to make corn fritters is using fresh, in-season corn on the cob. The sweet, juicy flavor is irreplaceable. Of course, it’s only available certain months of the year, so a close second is canned corn! It has added sugar and salt and a more mellow flavor (it’s partially cooked, so the texture is different as well).

We prefer canned corn instead of frozen corn for this recipe, and it’s also superior to out-of-season corn on the cob packed in plastic. You can use either if you’d like, but know the flavor is not nearly as good. If you do, make sure to boil them first so that the texture is softer.

Tips for frying corn fritters

This corn fritters recipe is pan fried instead of deep fried. Deep frying submerges a fritter in oil, and with this method you can make them into ball shapes. (You can certainly use this method for the recipe if you like!) Pan frying uses less oil and cooks each side of the fritter, so the pancake shape is needed to get everything cooked to golden brown. Here are a few tips for cooking corn fritters:

  • Add just enough oil to cover the bottom of the pan. The corn fritters are pretty thin, so you can get away with a moderate amount of oil.
  • The timing depends on the heat of the oil. All stoves and pans are different, so the timing varies. Cook until just golden on each side. It will likely take about 2 to 3 minutes, but you can judge by eye versus setting a timer.
  • Add more oil for the second batch, and keep in mind the pan will be hotter. The fritters will cook differently for the next batch since the pan is already very hot. Add a drizzle more oil as needed.
  • Remove the fritters to a baking rack. This helps them cool without getting soggy on the bottom.
  • Sprinkle with extra salt before serving. We like a sprinkle of flaky sea salt to really make the flavors pop!
Corn Fritters

Storage and make-ahead info

One thing to know about corn fritters: they’re best hot from the pan! You’ll want to eat them as close to cooking as possible. However if you’d like, you can store leftovers refrigerated for 1 to 2 days. They do become more soggy when stored, so reheat them in a pan with a drizzle of oil before serving.

Want to make them ahead? You can prep some of the batter ingredients in advance, but cook them the day of. Cut the corn from the cob and store it in a sealed container in the refrigerator, then mix up the dry ingredients and store them separately at room temperature. The day of making, whisk together the batter and fry the fritters.

Sauce ideas for corn fritters

How to serve corn fritters? They taste great as is, but you can dunk them into a creamy sauce for a next level experience. Here are a few top ideas for dipping:

Corn Fritters recipe

More corn recipes

Want more with fresh or canned corn? Try these corn recipes to feature this seasonal ingredient:

This corn fritters recipe is…

Vegetarian.

Print
Corn Fritters

Easy Corn Fritters


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 12

Description

This corn fritters recipe is quick and simple! Pan fry the batter into golden, savory patties and serve with a creamy dipping sauce.


Ingredients

  • 3 cups fresh corn kernels* (about 4 ears; or 2 cans corn, drained)
  • 1 green onion, thinly sliced
  • 2 eggs
  • ¾ cup milk
  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 1 ½ tablespoons sugar
  • 1 teaspoon baking powder
  • ½ teaspoon garlic powder
  • 1 ½ teaspoons kosher salt (1 ¼ teaspoons for canned corn)
  • Olive oil or neutral oil, for frying
  • Flaky sea salt, for garnish (or more kosher salt)
  • Parsley, for garnish
  • Sour cream or garlic aioli, for serving (or see Sauces section above)

Instructions

  1. Use a sharp knife to cut the corn from the cobs (or drain the canned corn). Thinly slice the green onion.
  2. In a medium bowl, whisk the eggs and milk. When then whisk in the flour, cornmeal, sugar, baking powder, garlic powder and kosher salt until a thick batter forms. Fold in the corn kernels using a spatula.
  3. Heat a large non-stick skillet over medium heat. Add enough oil to cover the bottom. Add the fritters by dropping from ¼ cup measure, then spreading them out to be thin with the back of the measuring cup. Fry the fritters in batches that fit the skillet, about 2 to 3 minutes per side until golden. Add more olive oil when necessary. Make sure the heat is not too high or the fritters will become browned on the outside but stay gooey in the middle.
  4. Remove and place on a a baking rack to cool slightly (so they don’t become soggy on the bottom). Immediately sprinkle with a bit of flaky sea salt (or more kosher salt) to allow the flavor to pop and if desired, garnish with parsley and serve with sour cream, aioli or another dipping sauce. Finish cooking the remaining batches of the fritters. Serve immediately. The fritters are best the day they are made, but you can store leftovers refrigerated for 1 to 2 days if desired and reheat them in a pan with a drizzle of oil before serving.

Notes

*Boil the corn if it’s not the freshest, in season sweet corn, or if you prefer to eat cooked corn versus fresh. It’s perfectly safe to eat fresh corn without cooking it! Or substitute canned corn (we don’t recommend frozen corn here).

  • Category: Appetizer
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Keywords: Corn fritters, corn fritter recipe

A Couple Cooks - Recipes worth repeating.

Zucchini Fritters

This zucchini fritters recipe comes out crispy and golden: a great way to use this green vegetable! Dip or slather…

A Couple Cooks – Recipes worth repeating.

This zucchini fritters recipe comes out crispy and golden: a great way to use this green vegetable! Dip or slather with sauce and enjoy.

Zucchini fritters

Got zucchini? Here’s a great recipe for using up this tasty summer vegetable: Zucchini Fritters! These savory pancakes are seasoned with herbs and Parmesan cheese, then fried up in a skillet until golden brown. Eat them salty and warm, dunked in a creamy dipping sauce like tzatziki or remoulade. They make the best fun appetizer or a tasty simple dinner, paired with a few summer salads. They disappeared in a flash over here!

Ingredients in zucchini fritters

A fritter is a food where vegetables, fruit, meat, or seafood are dipped into batter and fried. Fritters are eaten in cuisines around the world, and they can be sweet or savory. Zucchini fritters are commonly eaten in the summer when zucchini is abundant. You can deep fry them, but we’ve found it’s easiest to pan fry them in a bit of olive oil. They come out salty and golden brown! Here’s what you’ll need:

  • Zucchini
  • Egg
  • Garlic
  • Flour
  • Parmesan cheese
  • Dried dill, onion powder, salt, and pepper
  • Baking powder
  • Olive oil, for frying
Zucchini fritters

The trick to zucchini fritters

Here’s the thing about zucchini: it’s full of water (in fact, zucchini is 94% water). Add too much water to a fritter, and it comes out gloppy and soggy! So you’ll need to use a trick for zucchini fritters:

  • Shred the zucchini, add salt, and wait 10 minutes. The salt helps to pull moisture from the zucchini. It also helps to season the shreds, making for better flavor.
  • Then, squeeze all moisture from the zucchini. First ring it out using your hands, then finish it up by squeezing with a paper towel or clean dish towel.

Tips for frying

If you’ve never fried fritters before, it does take a little practice! Just like making pancakes, the first fritter might not turn out perfectly: and that’s expected. Here are a few tips for this recipe to get your zucchini fritters crisped and golden brown:

  • Add just enough oil to cover the bottom of the pan. The zucchini fritters are pretty thin, so you can get away with a moderate amount of oil.
  • The timing depends on the heat of the oil. All stoves and pans are different, so the timing varies. Cook until just golden on each side. It will likely take about 2 to 3 minutes, but you can judge by eye versus setting a timer.
  • Replenish the oil for the second batch, and keep in mind the pan will be hotter. The fritters will cook differently for the next batch since the pan is already very hot. Add a drizzle more oil as needed.

Remove the fritters to a paper-towel lined plate and taste. If you’d like, you can sprinkle with a little extra salt before serving.

Shredded zucchini

Sauces for zucchini fritters

Zucchini fritters are great as is, but they’re even tastier when dipped or slathered in a creamy dipping sauce. There are lots of options here! Our favorite is tzatziki, that creamy Greek yogurt cucumber sauce. But there are many more ideas! Here are a few:

Zucchini fritters recipe

More zucchini recipes

And that’s it! Let us know what you think of these zucchini fritters in the comments below. Here are a few more zucchini recipes for using this tasty summer vegetable:

This zucchini fritters recipe is…

Vegetarian. For dairy-free, use vegan Parmesan cheese and a vegan sauce.

Print
Zucchini fritters

Zucchini Fritters


  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 8

Description

This zucchini fritters recipe comes out crispy and golden: a great way to use this green vegetable! Dip or slather with sauce and enjoy.


Ingredients

  • 4 cups large grated zucchini (1 1/2 pounds)
  • 1 egg
  • 1 small garlic clove, grated (about ½ tsp)
  • ¾ cup all-purpose flour
  • ¼ cup grated Parmesan cheese
  • ¼ teaspoon dried dill
  • ¼ teaspoon onion powder
  • ½ teaspoon baking powder
  • 1 teaspoon kosher salt plus 1 large pinch, divided
  • Fresh ground black pepper
  • Olive oil, for frying
  • 1 recipe Tzatziki, for serving

Instructions

  1. Grate the zucchini using the large holes on a grater. Place it in a bowl and sprinkle with ½ teaspoon kosher salt. Allow it to stand at room temperature for 10 minutes while you prep the other ingredients. Then squeeze out all the moisture with your hands in batches, and use a paper towel or clean dish towel to squeeze out all extra moisture.
  2. In a small bowl, whisk the egg, then add the grated garlic. In a large bowl, whisk the all-purpose flour, grate Parmesan cheese, dried dill, onion powder, baking powder, and remaining ½ teaspoon plus 1 large pinch kosher salt. Add the zucchini and egg mixture and gently mix with a spatula until a sticky dough comes together.
  3. Heat a large non-stick skillet over medium heat. Add enough olive oil to coat the bottom of the skillet by about 1/8-inch (about 2 tablespoons to start). Add the patties by dropping them from ¼ cup measure, then spreading them slightly thinner with the back of the measuring cup. Fry the patties in batches that fit the skillet, about 2 to 3 minutes per side until golden. Add a drizzle more olive oil when necessary. Make sure the heat is not too high or the fritters will become browned on the outside but stay gooey in the middle.
  4. Remove each fritter and place it on a plate lined with a paper towel to drain excess oil. Eat immediately; the fritters taste best the day they are made. Leftovers store refrigerated up to 2 days; reheat in a skillet.
  • Category: Appetizer or Main Dish
  • Method: Stovetop
  • Cuisine: Vegetables
  • Diet: Vegetarian

Keywords: Zucchini fritters, zucchini fritters recipe

A Couple Cooks - Recipes worth repeating.


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Salted Honeycrisp Fritters.

I never wanted an apple fritter until I made salted apple fritters! Because say it with me: honeycrisp season is the best season. I mean whyyyy are these apple babes so good? Here’s the thing. To me, honeycrisps taste like caramel apples without the caramel. That probably makes zero sense. But I think it’s a […]

The post Salted Honeycrisp Fritters. appeared first on How Sweet Eats.

I never wanted an apple fritter until I made salted apple fritters!

These salted apple fritters use honeycrisp apples and flaked sea salt for a fall flavor explosion. These are the best treat ever!

Because say it with me: honeycrisp season is the best season.

dipping apple fritters

I mean whyyyy are these apple babes so good?

Here’s the thing. To me, honeycrisps taste like caramel apples without the caramel. That probably makes zero sense. But I think it’s a nostalgia thing. Honeycrisps would be made into caramel or candy apples when I was a kid and they were around for such a short period of time (especially back then) that they were SO special. One bite of them instantly transports me back to those magical fall days as a kid and into my head pops CARAMEL. 

These salted apple fritters use honeycrisp apples and flaked sea salt for a fall flavor explosion. These are the best treat ever!

Obviously, I still find the apples super special today. And they will forever be my favorite apple variety. I don’t crave caramel with an apple (I’m much more of an apple + peanut butter girl) but I love the combination once or twice during the season. 

These salted apple fritters use honeycrisp apples and flaked sea salt for a fall flavor explosion. These are the best treat ever!

Enough about caramel, because that has nothing to do with this recipe. And just how fantastic honeycrisps taste.

But this recipe has evvvvverrrrrything to do with honeycrisps.

SALTED HONEYCRISP FRITTERS?!

These salted apple fritters use honeycrisp apples and flaked sea salt for a fall flavor explosion. These are the best treat ever!

Let me start by saying I know what a royal pain it is to fry, well… anything. Especially if you have kids! Lacy and I had this full blown discussion about just.how.good a recipe has to LOOK in order to convince us to fry something.

Well, this is it. The batter is easy. Embarrassingly easy, in fact. You stir in some chopped honeycrisps and then fry in a bit of oil. Remove the fritter, glaze it and shower with flaked sea salt.

Can you even take that?! 

These salted apple fritters use honeycrisp apples and flaked sea salt for a fall flavor explosion. These are the best treat ever!

If you’re a lover of apples and cheddar then you will freak over this. It’s salty and sweet and crispy on the outside but soft on the inside.

I mean, OMG.

These salted apple fritters use honeycrisp apples and flaked sea salt for a fall flavor explosion. These are the best treat ever!

Are fritters more breakfast or dessert?

I couldn’t do them for breakfast because of the carb coma that would come over me. But I could possibly do them for brunch (definitely), a snack and then even as a late night treat. Wowzas.

These salted apple fritters use honeycrisp apples and flaked sea salt for a fall flavor explosion. These are the best treat ever!

I’m usually very much team-apple cider doughnut but it’s quite possible that I’m asking to be traded.

These salted apple fritters use honeycrisp apples and flaked sea salt for a fall flavor explosion. These are the best treat ever!

Salted Apple Fritters

Salted Honeycrisp Fritters

These salted apple fritters use honeycrisp apples and flaked sea salt for a fall flavor explosion. These are the best treat ever!

  • 1 1/2 cups all-purpose flour
  • 1 tablespoon brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • ½ teaspoon cinnamon
  • Pinch of freshly ground nutmeg
  • ⅔ cup milk
  • 2 eggs, (lightly beaten)
  • 1 tablespoon butter, (melted)
  • 1 teaspoon vanilla extract
  • 3 cups peeled and chopped apples
  • vegetable or canola oil for frying

glaze

  • 2 cups powdered sugar
  • 1/4 cup milk
  • 2 teaspoons vanilla extract
  • flaked sea salt for sprinkling
  1. Heat a few inches of oil in a large saucepan over medium-low heat. You want the oil to reach about 350 degrees Line a plate with paper towels.
  2. In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon and nutmeg. In a small bowl, whisk together the milk, eggs, butter and vanilla. Stir the wet ingredients into the dry until just combined. Stir the chopped apples into the batter.
  3. Once the oil is hot, drop ¼ cups of batter into the oil, only doing 1 or 2 at a time, and fry until golden on both sides, about 3 to 4 minutes. Be sure to flip the fritter once or twice. Remove the fritters with a slotted spoon and place them on the paper towel to drain excess grease. Repeat with remaining batter.
  4. Once the fritters are all finished and slightly cool, dip them in the glaze. Place them on a sheet of parchment paper and immediately sprinkle with flaked salt. Serve!

glaze

  1. Whisk the sugar, vanilla and milk together until combined and smooth. If the mixture is too thick, add more milk 1 teaspoon at a time until it’s thin enough to dip the fritters.

slightly adapted from allrecipes

These salted apple fritters use honeycrisp apples and flaked sea salt for a fall flavor explosion. These are the best treat ever!

The crunchiest salt bite though!

The post Salted Honeycrisp Fritters. appeared first on How Sweet Eats.


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Zucchini Fritters

Have extra zucchini? Make zucchini fritters! With freshly grated zucchini, egg, flour, and herbs, they are easy. Serve with a garlicky lemony sour cream dipping sauce. Continue reading “Zucchini Fritters” »

Have extra zucchini? Make zucchini fritters! With freshly grated zucchini, egg, flour, and herbs, they are easy. Serve with a garlicky lemony sour cream dipping sauce.

Continue reading "Zucchini Fritters" »