Can I use canned or frozen corn instead of fresh?

Absolutely! While fresh corn offers unbeatable sweetness and snap, canned or frozen corn are great time-savers. Just make sure to drain and pat dry well before adding to the batter.

What if I don’t have a hand mixer for egg whites?

No worries—use a sturdy whisk and some elbow grease. You’re just looking for soft peaks. Even if the egg whites aren’t perfectly whipped, you’ll still get delicious fritters.

Is it possible to bake these instead of frying?

Baking is an option, though you’ll miss out on the signature crunch. Spoon the batter onto a parchment-lined baking sheet, brush with oil, and bake at 425°F until golden, flipping once.

Can I make the batter ahead of time?

Definitely. Make the batter (without folding in the whipped egg whites) and keep it covered in the fridge for up to 24 hours. When you’re ready, whip the egg whites fresh and fold them in right before frying.

Sweet Corn Fritters Recipe

Description

Crispy, golden Sweet Corn Fritters made with fresh corn, green onions, and a fluffy batter. These savory bites are light, flavorful, and perfect as a snack, side dish, or appetizer, boasting a tender inside and a crunchy crust.

Ingredients

Units Scale

Batter Base

1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon kosher salt

Wet Ingredients

1 cup milk
2 tablespoons butter, melted
2 large eggs, separated

Add-ins

2 cups corn kernels (from about 3 ears of corn)
2 green onions, thinly sliced

For Frying and Serving

Canola oil, for frying
Flaky salt, such as Maldon, for serving

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Instructions

Mix the Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and kosher salt until thoroughly combined. This ensures the leavening and salt are evenly distributed throughout the batter.
Combine the Wet Ingredients: Create a well in the center of the dry mixture. Pour in the milk, melted butter, and egg yolks. Whisk together until the batter is smooth and free of lumps. Cover the bowl and refrigerate the batter for 1 hour to rest and thicken.
Add Corn and Onions: Remove the batter from the fridge. Stir in the corn kernels and sliced green onions until they are evenly distributed throughout the mixture.
Beat and Fold in Egg Whites: Using a hand mixer, beat the reserved egg whites in a clean, dry bowl until they form soft peaks. Gently fold the whipped egg whites into the corn batter, taking care not to deflate the mixture for a light and airy texture.
Heat Oil for Frying: Set a wire cooling rack over a rimmed baking sheet. Preheat your oven to 250°F (120°C) to keep the fritters warm. Pour about 1/2 inch of canola oil into a heavy, high-sided frying pan. Heat the oil over medium heat until shimmering.
Fry the Fritters: Working in batches without crowding the pan, scoop quarter-cup mounds of batter into the hot oil. Fry each fritter, turning once, until golden brown and crisp on both sides, about 4 to 5 minutes per batch. Adjust the heat as necessary to prevent burning.
Drain and Keep Warm: Transfer the cooked fritters to the wire rack to drain any excess oil. Keep them warm in the preheated oven while you finish frying the remaining batter.
Serve: Arrange the warm fritters on a large platter and sprinkle generously with flaky salt. Serve hot for the best texture and flavor.

Notes

For extra crispiness, avoid overcrowding the frying pan.
You can use fresh, frozen (thawed and drained), or canned (drained) corn kernels.
If desired, add a pinch of black pepper or chili flakes for a mild kick.
Serve with a dipping sauce like sour cream, sweet chili, or herbed yogurt.

Nutrition

Serving Size: 1 fritter
Calories: 110
Sugar: 1 g
Sodium: 120 mg
Fat: 6 g
Saturated Fat: 1.5 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 12 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 23 mg