Corn Fritters Recipe, healthy snacks with easy to follow step by step photos. Perfect for party or gathering, even great for brunch.
These corn fritters are my favourite childhood snacks. My mom used to make it so often at home when we are young. It’s so crispy on the outside and soft inside, dipped in tomato or chilli sauce. I would not mind snacking it everyday. I don’t like veggies since I’m young although I’m becoming better with veggies now. Back then, I love it when mom fry these corn fritters although it is part of veggies family. Corn fritters are the only exceptions.
Coming to Australia, I never eat corn fritters anymore. Well, I don’t cook much before as I’m too busy with my study. Now, whenever I went grocery shopping with Dydy, he would bug me to make corn fritters everytime we see sweet corn. He’s crazy about corn fritters. He would eat 10 to 15 fritters at one go. When I first see how he eat the corn fritters, it shocked me.
Well, I love corn fritters, but I could eat maximum of 3 to 4 fritters at once. My mom usually will only cook 15 to 20 fritters for the whole family. And, Dydy eat almost everything by himself. Since that, I always make double the amount of corn fritters, so that I get to eat few by myself as well.
These corn fritters are so easy to make at home, and I love that it could be pan-fry instead of deep fried, so that it is more healthy and less oil. The good thing about Australia is that they sell canned corn and creamed corn. It’s not fresh, but it tastes exactly the same. My mom usually use the fresh corn, and grate the corn to make creamed corn. Seriously, it is too much work for me. I won’t bother to grate the corn when they actually sell canned creamed corn. Well, feel free to cream the corn if you prefer to use fresh corn.
According to my mom, the secret of crispy corn fritters is in the ratio of plain flour and rice flour. 2 : 1, 2 tablespoon of plain flour to 1 tablespoon of rice flour. And, keep increasing it until the mixtures become a thick consistency, slightly similar to cookies dough consistency.
Here’s the ingredients to make corn fritters:
- 1/2 canned of creamed corn
- 1/2 canned of corn kennels
- 4 tablespoon plain flour
- 2 tablespoon rice flour
- 3 red chillies & green chillies (adjust to your tolerance)
- salt and pepper to taste
Mix creamed corn, corn kennels, plain flour, rice flour and finely chopped chillies in a medium bowl.
The mixtures suppose to be thick and sticky, similar to cookies dough but more sticky.
Heat oil in a pan, add 1 tablespoon of corn mixtures in the oil and flatten it. I make it in quite a big size, reduce to 1/2 tablespoon of corn mixtures if you prefer smaller size.
Flip it occasionally. The corn fritter is done when it is golden brown on both sides.
Serve with chilli sauce or tomato sauce.
As a side dishes, I usually only use 1/2 canned of each creamed corn and corn kennels. If you make the whole can, add more plain flour and rice flour with the ratio of 2 : 1.
The leftover cream corn and kennels, I like to make a soup out of it. My favourite soup, chicken and corn soup. I will post the soup recipe soon, so keep checking out the site.
- ½ canned of creamed corn
- ½ canned of corn kennels
- 4 tablespoon plain flour
- 2 tablespoon rice flour
- 3 red chillies & green chillies (adjust to your tolerance)
- salt and pepper to taste
- Mix creamed corn, corn kennels, plain flour, rice flour and finely chopped chillies in a medium bowl.
- The mixtures suppose to be thick and sticky, similar to cookies dough but more sticky.
- Heat oil in a pan, add 1 tablespoon of corn mixtures in the oil and flatten it. I make it in quite a big size, reduce to ½ tablespoon of corn mixtures if you prefer smaller size.
- Flip it occasionally. The corn fritter is done when it is golden brown on both sides.
- Serve with chilli sauce or tomato sauce.