They are made with sweet corn, bell peppers, eggs, herbs, and flour. These corn fritters are bursting with taste and hold their shape well.
Now that I have inspired you to create these Corn Fritters let’s get to down to fundamentals.
WHAT KIND OF CORN TO USE?
These could be made with fresh, suspended (and thawed), or salty corn with great success.
If using fresh corn, then slice off the corn off the cob with a small sharp knife, then turning the ear as you go.
If using canned corn, then drain the liquid using a filter.
HOW TO STORE AND REHEAT CORN FRITTERS
Store the pancakes in an airtight container. They could last in the fridge for up to 3 times. To reheat, the only microwave or heat on the stove for a couple of minutes.
HOW TO MAKE THESE FRITTERS HEALTHIER
If you’d like to save calories and make these pancakes healthier, I suggest baking them rather than frying them.
A) Lightly spray a non-stick muffin tin with oil and split the corn mix between the 12 muffin cups. Bake for approximately 15 minutes at 350°F.
B) Lay parchment paper onto a cookie sheet and add a heaping tablespoon of the corn mixture. Bake for about 15 minutes at 350°F. Baking these corn fritters on parchment paper means people do not require oil to keep them from sticking.
- 1/2 cup all-purpose flour
- - One egg
- - 1/4 cup water
- - 1 tsp. baking powder
- - 1 tbsp. olive oil
- - 1 cup corn kernels fresh or canned
- - One medium bell pepper seeded and diced
- - 1/4 cup chopped parsley
- - 1/4 cup chopped chives
- - 1/2 tsp. salt or to taste
- - 1/2 tsp. pepper or to taste
- - olive oil for frying about 3-4 tablespoons
- Prepare the batter by whisking together the flour, egg, and water in a medium bowl. When the mixture is smooth, add the olive oil, salt, and pepper and mix well.
- To the batter, add the corn, bell pepper, parsley, and chives. Mix it well and set aside.
- Heat a large, non-stick skillet over medium heat. Pour about 3-4 tablespoons of olive oil onto it. Once the oil is hot, add one heaping tablespoon at a time of the corn mixture, and flatten out the tops slightly to make the pancakes even. Cook for 3-4 minutes per side, or until golden brown. If they brown too quickly, reduce the heat.