Corn Fritters Recipe (2024)

FAQs

Why are my corn fritters falling apart? ›

If your oil temperature drops, the fritters will soak up excess oil while cooking, leaving them soggy. Why are my corn fritters falling apart? If using frozen or canned corn, make sure to drain well to eliminate excess moisture. Always spoon and level dry ingredients to make sure your measurements are consistent.

These corn fritters use fresh, whole kernels, mixed with spices, scallions and a simple batter. Corn fritters come in many types, from the cornmeal-based, deep-fried hush puppies, to the more patty-shaped, pan-fried fritters.

The most common causes for soggy fritters are too much batter (basic flour and egg batter like used in pancakes will never cook up crispy), and whatever you're frittering leeches too much water when cooking.

A fritter batter is a muffin batter without butter (fat). How does pancake batter fit in? Right in the middle of the two because it use 1/2 part fat, but keeps the other core components the same. These all fall under the quick bread family, which use baking powder or soda as a leavener.

Adding flour to a wetter batter will give you the thick consistency you want. Add crumbled stock cubes for a flavourful kick! Add as little or as much as you like (or none at all), depending on the flavour you want.

Is baking soda or powder best for frying? A pinch of baking soda can help produce crispy fried foods. It reacts with the acid in the batter to create carbon dioxide bubbles. These lead to an airy batter and a crisper, fluffier result.

You want a thick batter for these fritters. If you find it's a little too thin simply add in some more flour. If the batters too thick (can still see flour etc), add a dash of milk. The batter should be thick enough to hold its shape on a tablespoon without pouring off everywhere.

What Is the Difference Between Corn Fritters and Hush Puppies? Though similar in their ingredients, corn fritters are different from hush puppies. Corn fritters feature corn kernels and have a pancake shape, while hush puppies feature a cornmeal batter rolled into balls before frying.

Corn fritters can be made to have a similar appearance to, and thus be mistaken for, johnnycake. They are sometimes called corn nuggets.

What do you serve with fritters? ›

Fritters can be a great main course or a side dish. Great for breakfast with a fried egg and hot sauce. Or a pair it with a poached egg and hollandaise. Fritters work equally well for dinner with a great side salad, some chicken soup or baked fish.

Rice flour and cornstarch work particularly well because they fry up crispier than wheat flour. They also absorb less moisture and fat during the frying process, making the products less greasy. This is why rice flour is often used when making tempura because it produces a very thin and crispy, dry crust.

While baking the fritters may seem like a more wholesome choice, I encourage you to fry them. Frying ensures you'll get that extra-crispy exterior, which is the sign of a great fritter. Plus, these are shallow-fried, rather than deep-fried, in just a couple of tablespoons of oil.

“Tempura” is similar to fritter in the sense that it is fried in oil, but in actuality it is close to steamed food. Fritters are cooked thoroughly via the oil's temperature. But, tempura coated in flour is instantaneously heated with a high temperature oil, with their inherent water content, and with residual heat.

Fritters are usually always fried in oil. So no matter what kind you make, like the ground chickpeas with whole wheat flour and spices, they are going to have bad saturated fats from oil. You want to lose weight? Cut out all oils, butter, margarine.

Definitions of fritter batter. batter for making fritters. type of: batter. a liquid or semiliquid mixture, as of flour, eggs, and milk, used in cooking.