Fresh sweetcorn fritters

    (27)
    50 min

    Unbelievably light, these fritters are best with fresh sweetcorn, though frozen can be used. Easy to make too! My husband loves these and anticipates corn season.


    1 person made this

    Ingredients
    Serves: 6 

    • 125g plain flour
    • 1 teaspoon baking powder
    • 3 ears fresh sweetcorn, kernels cut from cob
    • 2 eggs, separated
    • 120ml whipping cream
    • salt and pepper to taste
    • 1 litre vegetable oil for frying, or as needed
    • 2 tablespoons golden syrup (optional)

    Method
    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Whisk flour and baking powder into a bowl and mix in sweetcorn kernels. Whisk egg yolks with cream in a small bowl and stir into the corn mixture; season with salt and black pepper. Beat egg whites in a separate bowl with an electric mixer until stiff peaks form. Gently fold egg whites into the batter, retaining as much volume as possible.
    2. Pour vegetable oil into a deep heavy frying pan to a depth of 7cm (3 in). Heat to 190 degrees C.
    3. Drop fritters into the hot oil, 2 to 3 tablespoons at a time, and cook until golden brown, 2 to 3 minutes per side. Drain fritters on kitchen paper and serve as they are, or drizzled with syrup, if liked.

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    Reviews & ratings
    Average global rating:
    (27)

    Reviews in English (22)

    by
    42

    I hadn't had corn fritters since I was a kid so when I had a few extra ears of corn from the garden I found this recipe and couldn't wait to fry them up. I cut the recipe in 1/2 for just my husband and I and it was plenty. I didn't have heavy whipping cream but I didn't let that stop me - I used 1/2% milk, which I had on hand. I am more of a savory type of gal and didn't use the cane syrup but instead sprinkled the fritters with salt. These turned out nice and fluffy on the inside and crispy on the outside. The corn lent the perfect amount of sweetness for us to this recipe. They are best right out of the pan - if they sit they will soften fairly quickly but will still be tasty. Three ears of corn measures 1-1/2 cups of kernels.  -  27 Aug 2012  (Review from Allrecipes US | Canada)

    by
    17

    First time I made these. I was looking for something to do with corn other than just butter...and this was a huge hit. We have decided to make is a staple in our family Thanksgivings from here on out! Thanks...Oh, we added just a little Ground Red Pepper...it added a little southern kick!  -  21 Nov 2012  (Review from Allrecipes US | Canada)

    by
    14

    This was a spur of the moment cooking experiment, so I didn't have fresh corn on hand. I opted for a can. I don't think one can was enough corn, I prefer more veggie than breading. This is a great afternoon snack or lunch food. Reheats well. I do not think 3inches of oil is necessary, I chose to do a half inch and they cooked perfectly. I'm definitely a savory girl, so I recommend 1-2 tsp of salt.  -  30 Aug 2012  (Review from Allrecipes US | Canada)

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