Sweet Corn Fritters
These sweet corn fritters are crisp and golden on the outside, and warm and soft on the inside. They taste like delicious balls of cornbread heaven!
I think I am a Southern girl trapped in a New Hampshire girl’s body. Ya’ll know what I mean? (Okay I actually just got embarrassed in front of my own self saying “y’all” just now.) It’s cute when real Southerners do it, not so cute when I do it. I actually had a friend who went to the South for like, a month, tops, and came back saying “y’all. That was just embarrassing. You don’t lose your “wicked awesome” New Hampshire accent that quickly.
Anyway, I’m off track here. My point is, that corn fritters originated in the South, and are pretty popular there. You don’t really see them around here in New Hampshire very often, but the other day I had a hankerin’ for some. (That was the last one, I promise.)
The dough is pretty wet, especially because I used cream corn in these, so I was a little unsure if they would hold up in my deep fryer. Luckily, they came out like pure, pillowy, corn fritter perfection. As long as you follow these tips, you’ll be good to go:
How to make sweet corn fritters:
-Make sure your oil is sufficiently heated to 375 degrees, (I love my FryDaddy which does this for me). If you’re frying in a dutch oven instead, using a frying thermometer is helpful. If the oil isn’t hot enough, the fritters will fall apart. If it’s too hot, they’ll burn.
-Make sure you fry these until they’re a nice dark brown on the outside to ensure that the inside dough has enough time to sufficiently cook. (If you find that the inside isn’t done yet, drop them back in the fryer or bake them at 350 for 12 minutes or so.)
-I like to refrigerate the dough for eat least 30 minutes before I fry them, I feel that they hold up better.
-The addition of sugar in this recipe strays a bit from traditional corn fritter recipes, and can be omitted, but I love how it made these taste like little balls of cornbread.
Best oil for deep frying:
-Use oils with higher smoke points when frying. Canola oil (400 degree smoke point) or olive oil oil (405 degree smoke point) are great options.
Sweet Corn Fritters
- 1 ½ cups all-purpose flour, plus more as needed*
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2/3 cup granulated sugar
- 2 eggs, whisked
- ¾ cups milk
- 2 Tablespoons butter, melted
- 14.75 oz. cream corn, (1 can)
- 48 oz. canola oil, (6 cups)
- Mix the dry ingredients in a large bowl under well incorporated. Then mix in the wet ingredients.
- Refrigerate for 30 minutes if possible. This will firm the dough up slightly but it will still be very wet. (If making this ahead, you can always refrigerate overnight and then fry when ready to serve.)
- *If necessary, you can add additional flour to firm up the batter a bit more. I didn't need to do this, but feel free.
- Add the oil to a deep fryer and heat until it reaches 375 degrees. If it’s not hot enough, the fritters will fall apart when added. When in doubt, add a small drop of batter into the oil and see if it almost immediately begins to fry.
- Use a small cookie scoop to carefully and swiftly drop in the balls of dough, fry in batches of 4-5. (Don’t add more than that at a time, they’ll crowd and stick to each other and will also bring the temperature of the oil down which will mess with the frying.)
- Fry for about 2-3 minutes on each side. You need them to reach a *deep* golden brown to ensure the dough on in the inside has enough time to sufficiently cook.
- Carefully remove the fritters and place them on a paper towel-lined plate. Repeat until all of the batter is gone.
- Serve: Since these are sweet like cornbread, you don’t even need to serve them with syrup, although you certainly could. Or you could sprinkle powdered sugar on the top, or even top them with some vanilla ice cream. (Is anyone else getting hungry?)