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Golden corn fritters crisp up just right and pair perfectly with a zesty cilantro cream that adds a fresh kick. They come together fast and make a tasty snack or starter with loads of flavor and crunch.
These were a hit the first time I made them at a family get-together. They vanished before I knew it and have become a go-to everyone asks for when we're together.
What You’ll Need
- Eggs: hold the batter together so fritters don’t fall apart when frying
- Flour: all-purpose gives just the right chew and holds the mixing well
- Cornmeal: provides crunch plus that classic corn taste
- Baking powder: makes the fritters fluffy and light
- Black pepper: adds a little gentle heat
- Olive or neutral oil: needed to get a crispy golden crust
- Grated cheese: cheddar or cotija gives creaminess and sharpness, optional though
- Milk: mixes the batter to a scooping thickness, not too runny
- Corn kernels: fresh or thawed frozen for juicy sweet pops that add texture and flavor
- Salt: balances and brings out flavors
- Fresh cilantro: finely chopped to brighten the whole mix
- Scallions: mild onion freshness to lift the aroma
- Smoked paprika: gentle smoky tones that make every bite interesting
- Cilantro Cream Fixings
- Sour cream or Greek yogurt: creamy and tangy base for the sauce
- Fresh cilantro: chopped to boost herbal freshness
- Garlic: minced to add a subtle punchiness
- Lime juice: zesty kick that cuts the richness
- Salt: just enough to bring it all together
Step-by-Step Guide
- Mix The Batter
- Start by tossing corn, eggs, flour, cornmeal, baking powder, salt, pepper, paprika, scallions, cilantro, and cheese if you’re using it into a big bowl. Stir in milk slowly, a spoonful at a time until it’s thick enough to shape but not thin.
- Get The Pan Ready
- Warm a skillet on medium and pour in enough oil just to cover the bottom. This helps the fritters cook nice and crispy on the outside.
- Cook The Fritters
- Scoop spoonfuls of batter into the hot pan. Press them down gently so they flatten a bit. Fry for about three minutes each side or until they're golden and crunchy. Flip carefully with a spatula so they don’t break.
- Drain Them Off
- Take the fritters out and put them on a plate lined with paper towels so they stay crispy without extra oil.
- Make The Cilantro Cream
- While they cook, blend sour cream or Greek yogurt with cilantro, lime juice, garlic, and salt until smooth. Taste and tweak if needed.
- Serve It Up
- Enjoy the fritters warm, topped or dipped in the cilantro cream. Add some extra chopped cilantro for color and flavor.
This dish is a weekend brunch staple in our house. It always gathers everyone around the table with smiles. My kids have loved eating it since they were little and now they take pleasure in making them, which is the best kind of family tradition.
Best Way To Keep Leftovers
Pop any leftover fritters in a sealed container and refrigerate for up to 3 days. To warm them up, heat them gently in a skillet to get the crunch back. Avoid the microwave since it makes them soft. Keep the cilantro cream separate in the fridge and use within a couple of days.
Try These Swaps
Swap in fresh jalapeño or sweet bell pepper for extra zing. Instead of scallions, use finely chopped mild red onion or chives. If you want dairy-free cream, replace sour cream with coconut yogurt and add a squeeze of lemon juice for brightness.
Great Things To Eat With It
These fritters are great with a crisp garden salad or a tangy mango salsa that matches their sweetness. For drinks, pair them with Sauvignon Blanc or a citrusy beer for a full snack vibe. The cilantro cream also works wonderfully with grilled meats or roasted veggies.
Crunchy fritters and smooth cilantro cream make a winning combo that’s easy and delicious. It’s a nice way to add a bit of sunshine and flavor to any meal or get-together.
Frequently Asked Cooking Questions
- → What’s the best corn to use for the fritters?
Fresh corn kernels give the sweetest taste, but frozen corn that’s thawed works just fine and keeps the right texture.
- → Can the batter be made before frying?
Yes, you can mix the batter ahead and keep it in the fridge for up to two hours. Just stir it gently before cooking so it stays smooth.
- → Which oils work best for frying these fritters?
Oils like canola or vegetable oil are great since they handle medium-high heat well without adding strong flavors.
- → How do I make sure the fritters get extra crispy?
Make sure the oil is nice and hot before you start frying and don’t overcrowd the pan so each fritter can crisp up evenly.
- → Is the cilantro sauce spicy?
Nope, the cilantro cream is smooth with tangy lime and garlic flavors and it adds freshness without any heat.