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It's a side dish, it's a party appetizer, it's brunch; it's Corn Fritters! Each bite will burst with fresh corn kernels. Crispy on the outside, warm and soft on the inside, these fritters put a smile on anyone's face.
- 1 ½ cups all-purpose flour all purpose
- 1 tbsp sugar granulated
- ½ tsp salt or to taste
- 1 tsp baking powder
- 3 cups corn kernels fresh, frozen, or canned (drained)
- 2 large eggs lightly beaten
- ⅔ cup half and half 10%MF, use more half and half if mixture is too dry
- ¼ cup vegetable oil or more if needed, for frying
- 1 tbsp chives chopped
- sour cream to serve
Dry ingredients: Whisk the flour, sugar, salt, and baking powder together in a large mixing bowl. Add the corn and stir to coat in the flour mixture.
Batter: Mix the cream and eggs together, then pour into the mixing bowl. Stir everything together until a wet batter forms. It should be a thick batter. See recipe notes.
Fry: Add enough vegetable oil to fully coat the bottom of your skillet. Drop 2-4 quarter cup portions of batter, as many as your skillet can handle, and cook for 2-3 minutes or until the bottom turns golden brown. Flip and cook for another 2-3 minutes. Adjust the heat as necessary.
Serve: Serve sprinkled with chives and a dollop with sour cream.
- Depending on where you live you may need a bit more half and half. While the batter is quite thick, you want to make sure all the flour is fully incorporated. I live in a very dry environment, so I needed to use a full cup of half and half, so it's better to start with less and go from there.
- Make sure your fritters have fully cooled down to room temperature before storing. Transfer the fritters to an airtight container or large sealable bag. They will last in the fridge up to 3 days.
Serving: 1fritter | Calories: 130kcal | Carbohydrates: 17g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 29mg | Sodium: 153mg | Potassium: 115mg | Fiber: 1g | Sugar: 2g | Vitamin A: 98IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg