Easy Corn Fritters Recipe | Kitchen Fun With My 3 Sons (2024)

FAQs

Why are my corn fritters falling apart? ›

If your oil temperature drops, the fritters will soak up excess oil while cooking, leaving them soggy. Why are my corn fritters falling apart? If using frozen or canned corn, make sure to drain well to eliminate excess moisture. Always spoon and level dry ingredients to make sure your measurements are consistent.

Corn fritters are fried cakes of a dough or batter made of, or containing a featured quantity of maize (corn). Originating in Native American cuisine, they are a traditional sweet and savory snack in the Southern United States, as well as Indonesia where they are known as perkedel jagung or bakwan jagung.

Fritters can be served as an appetizer along with a creamy dipping sauce. Or, serve them alongside a side salad or soup for a light summer meal.

Typically, there is more than likely not enough of a binder in the fritter batter mix. Cheese, bread crumbs and eggs all act as binders and will help to hold these vegetable cakes in place. Fritters may also fall apart if you fail to use enough oil, or too much!

Is baking soda or powder best for frying? A pinch of baking soda can help produce crispy fried foods. It reacts with the acid in the batter to create carbon dioxide bubbles. These lead to an airy batter and a crisper, fluffier result.

The most common causes for soggy fritters are too much batter (basic flour and egg batter like used in pancakes will never cook up crispy), and whatever you're frittering leeches too much water when cooking.

Fritters are usually always fried in oil. So no matter what kind you make, like the ground chickpeas with whole wheat flour and spices, they are going to have bad saturated fats from oil.

Corn fritters and hush puppies are both fried balls of dough, and the names are often used interchangeably. Corn fritters are fried balls of dough, generally made with white flour and corn kernels. Hush puppies are usually cornmeal-based and may or may not contain whole corn.

Definition. The 1854 edition of An American Dictionary of the English Language by Noah Webster defines fritter as a transitive verb meaning "to cut meat into small pieces to be fried". Another definition from 1861 is given as "a pancake cont. chopped fruit, poultry, fish; also a small piece of meat fried".

What can I use instead of cornmeal in fritters? ›

Corn Grits

Yellow Corn grits are the best substitute for cornmeal. Cornmeal and yellow corn grits are made from the same process and ingredient, and the only difference is corn grits isn't as refined. Use the most refined yellow corn grits available for the best results.

fritter in American English

(ˈfrɪtər) noun. a small cake of batter, sometimes containing corn, fruit, clams, or some other ingredient, fried in deep fat or sautéed.

Just watch them and make sure they don't get too brown, but cook them long enough to make sure the batter is cooked through, about 2 to 2 1/2 minutes total. Repeat with the remaining batter. Remove the fritters and drain on a paper towel.

Overmixing can cause the fritter to be gummy and tough. Only mix as much as you need to. I recommend skipping a mixer and doing this by hand to avoid overmixing. Use a cookie scoop.

Batter consistency is key to good fritters. If too runny, add a touch of extra flour (otherwise fritters soggy inside). If way too thick, add a touch of water.

As batters go, fritter batter is far to the simplistic side of the spectrum: merely 1 part flour, 1/2 part milk, and 1/2 part egg, mixing up to a relatively thick consistency.

Kernel splitting results from excess soil moisture during the time when kernels are filling. The unusually wet year we have had is to blame for this problem. Split kernels make ears extremely prone to spoilage and can render them unmarketable.