How to Make Crispy Corn Fritters

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.

Strip the kernels off 2 ears of corn into a large bowl.

Puree the corn in a food processor for about 15-20 seconds until coarse.

Transfer the corn puree to a 12-inch non-stick skillet and cook over medium heat for about 5 minutes until thickened.

In the same skillet, add 1.5 cups of corn kernels with 1 teaspoon of oil and 1/8 teaspoon of salt, cooking for 3-4 minutes until lightly golden brown.

Combine the cooked corn puree and the roasted corn kernels in a large bowl.

Add 2 tablespoons of grated parmesan cheese, 3 tablespoons of minced chives, a pinch of cayenne pepper, 1/4 teaspoon of salt, and 1/8 teaspoon of pepper to the bowl and stir to combine.

Stir in 1 lightly beaten egg and 1/4 cup of flour into the mixture.

Add 1 tablespoon of cornstarch to the batter for crispiness and mix well.

Heat 1/2 cup of vegetable oil in a skillet over medium heat until shimmering.

Using a portion scoop, drop 2 tablespoons of batter into the hot oil, flattening them to 2.5-3 inches in diameter.

Cook for 2-3 minutes until golden brown, then flip and cook for another 2-3 minutes on the other side.

Remove fritters and place on a paper towel-lined tray to drain excess oil.

For the sauce, mix together 1/2 cup mayonnaise, 1 tablespoon minced chipotle peppers, 1 tablespoon maple syrup, and 1/2 teaspoon dijon mustard.

Sprinkle additional minced chives over the fritters before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens