Description
Adapted from The Pioneer Woman
Crispy, golden, and bursting with sweet corn flavor, these fritters straddle the line between snack and indulgence. Serve them savory with a dip, or go rogue with powdered sugar or maple syrup.
Ingredients
1 cup all-purpose flour (plus more if batter is too thin)
1 tbsp granulated sugar
1 tsp baking powder
2 large eggs
½ cup milk (plus more if needed to thin batter)
1 tbsp kosher salt
½ tsp cayenne pepper
1 tsp ground mustard
1 tbsp Worcestershire sauce
4 cups corn kernels (fresh, frozen, or canned — drained if using canned)
3 tsp chopped fresh chives
Canola oil, for frying
Optional toppings: powdered sugar, maple syrup, or dipping sauces
Instructions
Step 1: Make the Batter
In a large bowl, whisk together flour, sugar, and baking powder.
In a separate bowl, beat eggs with milk, salt, cayenne, mustard, and Worcestershire sauce.
Pour wet ingredients into dry ingredients and stir gently until just combined.
Fold in corn kernels and chives. If batter seems too loose, add a tablespoon or two of flour.
Step 2: Fry the Fritters
Heat 1–2 inches of canola oil in a deep skillet or Dutch oven to 365°F.
Using a tablespoon or small scoop, carefully drop about 1½-tablespoon portions of batter into the hot oil, working in batches to avoid crowding.
Fry until golden brown, 1½–2½ minutes per side, flipping once.
Remove with a slotted spoon and drain on a paper towel–lined plate.
Step 3: Serve and Enjoy
For savory fritters: Serve warm with aioli, spicy mayo, ranch, or salsa.
For sweet fritters: Dust with powdered sugar or drizzle with maple syrup.
Best enjoyed fresh, but can be reheated in the oven for a crisp finish.
