How to Make Corn Fritters using Fresh or Frozen Corn

flour

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

Whole wheat flour adds fiber and nutrients.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories while maintaining moisture.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: aquafaba

Flaxseed meal serves as a binding agent for vegan options.

cooking oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier but vegetable oil is cheaper.

Beat 3 eggs in a bowl.

Chop scallions and add to the bowl.

Add chopped red pepper to the bowl.

Add cheddar cheese to the bowl and mix all ingredients together.

If using fresh corn, cut it off the husk and add to the bowl; if using frozen corn, ensure it is defrosted and add to the bowl.

Gently mix the corn into the batter.

Add a pinch of pepper and a couple pinches of salt to the mixture.

Add whole wheat pastry flour or all-purpose flour to the mixture until it resembles a thicker pancake batter.

If the batter is not liquidy enough, add an extra egg as needed.

Heat a cast-iron pan on medium-high heat.

Spray the pan with olive oil or use canola/sunflower oil.

Scoop a quarter cup of the batter into the pan, pressing gently to flatten.

Cook for about 2 minutes on one side until golden brown, then flip and cook for another 2 minutes on the other side.

Remove the fritters from the pan and place them on a plate.

Serve with plain yogurt or sour cream, optionally mixed with lemon or lime juice and salt/pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens