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Corn Fritters

Recipe Card

  1. 1 can (12 oz/340 mL) corn kernels, well drained
  2. 3 green onions, chopped
  3. 1 egg
  4. 1⁄4 cup all-purpose flour 50 mL
  5. 2 tbsp cornmeal 25 mL
  6. 2 tbsp chopped fresh cilantro 25 mL
  7. 1 tsp granulated sugar 5 mL
  8. 1⁄2 tsp hot pepper sauce 2 mL
  9. 1 tsp salt 5 mL
  10. 1⁄4 tsp freshly ground black pepper 1 mL
  11. Vegetable oil
  1. In a food processor, combine 1⁄2 cup (125 mL) of the corn, green onions, egg, flour, cornmeal, cilantro, sugar, hot pepper sauce, salt and pepper; pulse a few times to blend. Transfer to a large bowl and stir in the remaining corn. Cover and refrigerate for 20 minutes to allow batter to thicken slightly.
  2. In a large skillet, heat 2 tbsp (25 mL) oil over medium-high heat. Working in batches, drop in batter in 1⁄4-cup (50 mL) scoops and cook for 3 to 4 minutes per side, pressing down gently with a
  3. spatula, until golden brown on both sides and set on the inside. Transfer fritters to a plate lined with paper towels and keep warm. Repeat with the remaining batter, adding and heating oil as needed between batches. Makes about 6 large fritters.
  4. Make ahead: Let fritters cool, cover and refrigerate for up to 1 day or layer between waxed paper in an airtight container and freeze for up to 2 weeks. Reheat on baking sheets in a 375°F (190°C) oven for 15 minutes.
  5. Tip: For appetizer-size fritters, drop tablespoonfuls (15 mL) of batter into pan. They will only need about 2 minutes per side to brown
  1. These corn fritters are sweet and crisp.
  2. Serve them, drizzled with real maple syrup, alongside bacon and eggs for a hearty brunch.
  3. Or make mini versions and pair them with sweet chili dipping sauce to serve as an appetizer.
The Best of Bridge

This recipe is available in the book Bravo! Best of Bridge Cookbook.