Looking for a fresh way to make the most of summer produce? These golden fritters are puffy, sweet, and stuffed with buttery corn.
- 2 large eggs
- 1/2 cup whole milk
- 3/4 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- 4 cups fresh corn kernels (or substitute frozen or canned)
- Vegetable oil, for frying
- Powdered sugar, for dusting
- In a medium bowl, beat the eggs and milk until thoroughly combined. Set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and cayenne pepper. A little bit at a time, combine the wet ingredients into the dry, and then fold in the corn.
- In a heavy-bottomed saucepot or Dutch oven, heat about 1 inch of oil over medium heat until it reaches 365°F (fill according to manufacturer’s directions if using a deep fryer). You’ll know the oil is ready when you drip in a small amount of the batter and it bubbles immediately.
- Working in batches so you don’t crowd the pan and lower the temperature of the oil, drop in several spoonfuls of the batter at a time, using about 2 tablespoons as your size guideline per fritter. When the bottom turns golden brown, after about 10-15 seconds, flip each over and cook the other side until golden.
- Using a slotted spoon, remove the fried corn fritters from the oil and place them on a paper towel-lined plate to sop up any excess. While they’re still hot, sprinkle them with powdered sugar and serve warm.
- Category: Fritters
- Method: Deep-Frying
- Cuisine: Appetizer
Keywords: corn, fritter