Ingredients:
- Corn: 1 (15oz) can sweetcorn, drained (or about 2 cups of fresh/frozen corn)
- Flour: 1/2 cup all-purpose flour
- Baking Powder: 1 teaspoon
- Egg: 1 large egg, lightly beaten
- Milk: 1/4 cup
- Seasonings: 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Scallions: 2-3, thinly sliced
- Oil: Vegetable oil or olive oil for frying
Optional Add-Ins:
- Cheese: 1/4 cup shredded cheddar, feta, or your favorite
- Spices: A pinch of chili powder, cayenne pepper, or smoked paprika for a kick
- Fresh Herbs: Chopped cilantro, parsley, or chives
- Bacon: A few tablespoons of crumbled cooked bacon
Instructions:
- Prep batter: In a large bowl, whisk together the flour, baking powder, salt, and pepper. In a separate small bowl, whisk the egg and the milk.
- Combine: Add the wet ingredients (egg and milk mixture) to the dry ingredients and mix until just combined (a few lumps are okay). Fold in the sweetcorn and scallions.
- Customize (if desired): Gently fold in any of your optional add-ins like cheese, spices, herbs, or bacon.
- Pan heat: Heat a large skillet or frying pan over medium heat. Add a thin layer of oil to the pan.
- Fry: Drop batter by heaping tablespoons into the hot skillet. Flatten slightly with the back of the spoon. Cook for 2-3 minutes per side, or until golden brown and cooked through.
- Drain and Serve: Remove fritters from the pan and drain on paper towels. Serve warm with your favorite toppings.
Topping Ideas:
- Sour cream
- Sliced avocado
- Tomato salsa
- Sriracha or hot sauce
- Fried egg
Tips
- Fresh or Frozen Corn: If using fresh corn, cut the kernels off the cob. If using frozen, thaw and drain it first.
- Don’t Overmix: A slightly lumpy batter is perfect for fluffy fritters. Overmixing will make them tough.
- Hot Oil: Make sure the oil is hot enough before adding the batter. Test with a small piece of batter – it should sizzle immediately.
- Crowd Control: Keep cooked fritters warm in a low oven (around 200°F/95°C) while you cook the rest of the batch.
