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Herb-Infused Corn Fritters

These crispy, golden corn fritters are folded with fresh summer herbs, creating a vibrant and flavorful snack or appetizer. The batter is gently mixed, then fried until perfectly crispy on the outside and tender inside, showcasing a rustic, inviting appearance. They are versatile, bright, and full of garden-inspired flavor with each bite.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup all-purpose flour for the batter
  • 1 teaspoon baking powder
  • 0.5 teaspoon salt
  • 1/2 cup milk
  • 2 eggs beaten
  • 1.5 cups fresh corn kernels preferably sweet, plump
  • 2 green onions chopped for brightness
  • 1 tablespoon lemon juice optional, adds zesty brightness
  • 0.25 inch oil for frying, neutral preferred
  • to taste seasonings smoked paprika or cayenne for spice (optional)

Equipment

  • Large mixing bowl
  • Whisk
  • Spatula
  • Slotted spoon
  • Non-stick skillet or cast-iron pan
  • Paper towels

Method
 

  1. Gather all your ingredients, measuring out the flour, baking powder, salt, and corn kernels, and chopping the green onions. In a large mixing bowl, whisk together the dry ingredients for a smooth, slightly textured mixture.
  2. Add the beaten eggs and milk to the dry mixture, then gently whisk until just combined. The batter should be thick but scoopable, with some lumps remaining—this keeps the fritters tender.
  3. Fold in the fresh corn kernels, chopped green onions, and a squeeze of lemon juice if using. Mix gently with a spatula until evenly distributed, being careful not to overmix.
  4. Heat about a quarter inch of oil in a non-stick skillet over medium heat until shimmering and hot—this takes about 2-3 minutes. You should see slight ripples and hear a faint sizzle when the oil is ready.
  5. Scoop about a generous tablespoon of batter into the hot oil, gently pressing it down to flatten slightly. Repeat with remaining batter, but do not overcrowd the pan—fry in batches if needed.
  6. Fry each fritter for 3-4 minutes on one side, until golden brown and crispy. Carefully flip with a spatula and cook the other side until evenly golden, listening for a satisfying sizzle and watching for deep amber color.
  7. Remove the fritters with a slotted spoon and drain briefly on paper towels to absorb excess oil. Rest for a minute to help them firm up and stay crispy.
  8. Repeat frying with remaining batter, maintaining oil temperature, until all fritters are golden and crispy.
  9. Serve the fritters warm, perhaps with an extra squeeze of lemon or a dollop of sour cream. Enjoy the crispy exterior and tender, herb-studded interior with each delicious bite.

Notes

For extra flavor, add fresh herbs like chopped cilantro or parsley after mixing. Keep oil at a steady temperature for even crispness. Serve immediately for the best crunch.