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Crispy Old-Fashioned Corn Fritters with Tangy Sauce

Four golden brown, crispy corn fritters served on a plate next to a small bowl of creamy dipping sauce.
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Make these classic corn fritters for a satisfying snack or side dish. They are crispy on the outside, soft inside, and pair well with a simple, tangy dipping sauce.

Ingredients

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  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 large egg, lightly beaten
  • 1/2 cup milk
  • 1/2 cup whole kernel sweet corn, drained (fresh or frozen/thawed)
  • 1/4 cup finely chopped green onion
  • 2 tablespoons melted butter, cooled
  • Vegetable oil, for frying
  • For the Tangy Sauce: 1/2 cup mayonnaise, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, pinch of salt

Instructions

  1. Prepare the dipping sauce first. In a small bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, and salt. Set aside in the refrigerator.
  2. In a large bowl, whisk together the flour, baking powder, salt, black pepper, and cayenne pepper.
  3. In a separate medium bowl, whisk the egg and milk together. Add the melted butter and stir.
  4. Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Do not overmix; a few lumps are fine.
  5. Fold in the drained corn kernels and chopped green onion until evenly distributed in the batter.
  6. Pour about 1 to 1.5 inches of vegetable oil into a large, deep skillet or Dutch oven. Heat the oil over medium-high heat until it reaches 350 degrees Fahrenheit (175 degrees Celsius). Use a thermometer to check the temperature for best results.
  7. Carefully drop rounded tablespoons of batter into the hot oil, ensuring you do not overcrowd the pan. Work in batches.
  8. Fry the fritters for 2 to 3 minutes per side, turning once, until they are golden brown and crispy on the exterior.
  9. Remove the cooked corn fritters with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
  10. Serve the hot, crispy corn fritters immediately with the prepared tangy dipping sauce.

Notes

  • For extra crispy corn fritters, ensure your oil temperature is correct before adding the batter. If the oil is too cool, the fritters will absorb too much oil and become greasy.
  • If you want cheesy corn fritters, add 1/4 cup of shredded sharp cheddar cheese to the batter along with the corn.
  • You can use frozen corn; just make sure to thaw it completely and drain it very well before adding it to the batter.

Nutrition

Find it online: https://cookingzenith.com/crispy-old-fashioned-corn-fritters-recipe/