These crispy corn fritters are golden on the outside, soft in the middle, and packed with sweet corn, green onion, garlic, and warm spices. The batter is simple, but the texture matters: it should be thick enough to hold the corn together when spooned into the oil, not thin like pancake batter.
Ingredients
- 2 cups fresh corn kernels, or drained canned corn, or thawed frozen corn
- 1 cup all-purpose flour
- 3 tablespoons cornstarch
- 3/4 to 1 cup water, added as needed
- 2 green onions, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon ground coriander
- 1 teaspoon turmeric powder
- Salt and black pepper, to taste
- Oil, for frying
Instructions
- Prepare the corn.
If using canned corn, drain it well. If using frozen corn, thaw it first. Pat the corn dry with paper towels so the batter does not turn watery. - Make the batter.
Add the flour, cornstarch, coriander, turmeric, salt, and pepper to a large bowl. Pour in 3/4 cup water and stir until you have a thick, smooth batter. Add a little more water only if the batter feels too dry to mix. - Add the corn and aromatics.
Stir in the corn, green onions, and garlic. The mixture should look thick and packed with corn. If it runs off the spoon too easily, add 1–2 tablespoons flour. If it feels too stiff, add a small splash of water. - Heat the oil.
Add enough oil to cover the bottom of a skillet by about 1/2 inch. Heat over medium heat until the oil reaches about 350°F. If you do not have a thermometer, drop in a tiny bit of batter. It should sizzle right away, but not burn. - Fry the fritters.
Spoon small portions of batter into the hot oil and gently flatten each one with the back of the spoon. Do not crowd the pan, or the fritters will steam instead of crisp. - Cook until crisp.
Fry for 3–4 minutes per side, or until deep golden and crispy around the edges. Flip carefully and cook the second side until firm and browned. - Drain and serve.
Transfer the corn fritters to a paper towel-lined plate. Sprinkle with a little extra salt while hot. Serve warm with sweet chili sauce, sambal, garlic mayo, or your favorite dipping sauce.
These Crispy Corn Fritters are too good to forget. Pin the image below and keep the recipe handy.
Tips for the Best Corn Fritters
Keep the batter thick. A thin batter spreads too much and makes soft fritters instead of crispy ones.
Dry the corn well, especially if using canned or frozen corn. Extra moisture can make the fritters fall apart in the oil.
Fry in small batches. Leaving space between each fritter helps the edges crisp up properly.
Serve them right away. Corn fritters are best hot from the pan, while the edges are still crunchy.
Storage and Reheating
Store leftover corn fritters in an airtight container in the refrigerator for up to 3 days. Let them cool completely before storing so they do not turn soggy from trapped steam.
To reheat, place the fritters in an air fryer at 350°F for 3–5 minutes, or warm them in a skillet over medium heat for 2–3 minutes per side until hot and crisp again. You can also reheat them in the oven at 375°F for about 8–10 minutes.
Avoid the microwave if possible. It will warm them, but the edges will turn soft instead of crispy.
