Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- ¼ cup fine cornmeal
- 1 tablespoon sugar
- 1½ teaspoons baking powder
- 1 teaspoon sea salt
- ¼ teaspoon cayenne pepper
- ¾ teaspoon garlic powder
Wet Ingredients & Mix-ins
- 3 cups fresh (from 4 cobs) or frozen corn kernels, thawed
- 4 green onions, white and green parts, minced
- ⅓ cup whole milk
- 8 tablespoons (1 stick) unsalted butter, melted
- 2 large eggs, lightly whisked
- 8 tablespoons vegetable oil
For Serving (Optional)
- Flaky salt, such as Maldon
- ⅓ cup sour cream
Instructions
- Combine the dry ingredients: In a large bowl, whisk together the all-purpose flour, fine cornmeal, sugar, baking powder, sea salt, cayenne pepper, and garlic powder until evenly mixed.
- Add the wet ingredients and corn: To the dry mixture, add the fresh or thawed corn kernels and minced green onions. Toss to combine well. Then, pour in the whole milk, 4 tablespoons of melted butter, and lightly whisked eggs. Stir gently with a wooden spoon until just combined, being careful not to overmix the batter.
- Heat the skillet and oil: Place a large skillet, preferably cast iron, over medium-high heat. Add 2 tablespoons of vegetable oil and 1 tablespoon of the remaining melted butter. Heat until the oil shimmers and is hot enough for frying.
- Fry the fritters: Using a ¼-cup measuring cup, scoop portions of the batter into the skillet, flattening each slightly with the back of the cup. Cook each fritter for 2-3 minutes on the first side until golden brown. Flip carefully with a spatula and cook the other side for another 2-3 minutes until browned and cooked through.
- Drain and continue cooking: Transfer cooked fritters to a paper-towel-lined plate to drain excess oil. For subsequent batches, add 2 tablespoons of vegetable oil and 1 tablespoon of butter to the skillet as needed, repeating the frying process until all batter is used, yielding about 14 fritters.
- Serve warm: Arrange the fritters on a serving plate. Sprinkle with flaky salt if desired and serve alongside sour cream for dipping. These fritters can be enjoyed warm or at room temperature.
Notes
- For best results, use fresh corn when in season; frozen corn works well when thawed.
- Adjust cayenne pepper amount to your spice preference or omit for a milder fritter.
- Use a cast iron skillet if possible to ensure even heat and a crispy crust.
- Do not overmix the batter to keep fritters light and tender.
- Fritters can be reheated in the oven or skillet to retain crispiness.
- For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
