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Crispy sweet corn fritters with golden edges and visible fresh corn kernels

Crispy Sweet Corn Fritters with Feta

A small amount of crumbled feta can be added over the finished fritters immediately before serving if that's part of your final presentation.
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Prep Time 15 minutes
Cook Time 20 minutes
0 minutes
Total Time 35 minutes
Servings: 10
Course: Side Dish
Cuisine: American-Inspired
Calories: 181
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Sweet Corn Fritter Batter
  • 4 ears fresh corn kernels removed, about 2½–3 cups
  • ½ cup + 2 tablespoons all-purpose flour about 75 g
  • ½ cup white rice flour about 71 g
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon cayenne pepper
  • ½ cup milk 120 ml
  • Up to ¼ cup additional milk 60 ml, as needed
  • 4 oz crumbled feta cheese 113 g
  • 1 large egg beaten
For Frying
  • 2 –2½ cups neutral oil 480–600 ml

Equipment

  • Large mixing bowl
  • Sharp knife
  • Cutting board
  • Measuring cups and spoons
  • Kitchen scale
  • Silicone spatula or large spoon
  • Cookie scoop or large spoon
  • Deep heavy skillet
  • Metal spatula or slotted spoon
  • Wire rack or paper towels

Method
 

  1. Remove the husks and silk from the corn and cut the kernels from the cobs.
  2. Add the corn to a large mixing bowl.
  3. Add the all-purpose flour, rice flour, baking powder, salt, black pepper, cayenne, feta, beaten egg, and ½ cup milk.
  4. Stir until a thick, scoopable batter forms.
  5. Keep the additional ¼ cup milk nearby and add only if needed to loosen your tested batter.
  6. Heat the neutral oil in a deep skillet to your tested frying temperature.
  7. Cook one small test fritter first.
  8. Scoop portions of batter carefully into the hot oil.
  9. Fry in batches until the first side is golden and firm.
  10. Turn carefully and continue frying until both sides are crisp and deeply golden.
  11. Transfer to a rack or paper towel to drain.
  12. Serve hot.

Nutrition

Calories: 181kcalCarbohydrates: 21gProtein: 5.3gFat: 9gSaturated Fat: 2.6gPolyunsaturated Fat: 1.9gMonounsaturated Fat: 4.2gCholesterol: 30mgSodium: 310mgPotassium: 165mgFiber: 1.6gSugar: 4gVitamin A: 180IUVitamin C: 3mgCalcium: 75mgIron: 0.8mg

Notes

  • Use fresh corn for the photographed version.
  • Keep feta as the main cheese because that's what appears in the ingredient photo.
  • Rice flour is part of the tested batter—don't replace it entirely with wheat flour.
  • Start with ½ cup milk.
  • Don't automatically add the additional ¼ cup.
  • Batter should be thick and scoopable.
  • Fry one test fritter before cooking the full batch.
  • Don't overcrowd the skillet.
  • Let one side establish a crust before flipping.
  • Serve fresh for the crispiest texture.

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