Easy Eggless Corn Fritters
These Easy Corn Fritters are a must in the summer! They're crisp and golden on the outside, and soft on the inside and packed full of flavor. A perfect side dish to any meal. Easy to make with simple ingredients.
Servings 12 Fritters
Calories 103kcal
Equipment
Ingredients
- 2 tablespoons (30 g) butter
- 2 tablespoons (20 g) all-purpose flour
- 1 cup (240 ml) milk
- Salt and pepper to taste
- 2 cups (175 g) corn kernels (fresh, frozen or leftover corn on the cob)
- 1 tablespoon (10 g) cornstarch
- ½ cup (80 g) cheese, grated (such cotija, feta, mozzarella, parmesan, Monterey jack, or white cheddar)
- 1 ½ cup (135 g) panko
- Oil in spray
Instructions
- Melt the butter in a medium-sized pan over medium heat. Add the flour and mix until combined; cook for 1-2 minutes. Add milk, stirring constantly to avoid forming lumps. Continue cooking until the mixture thickens, about 3-4 minutes. Season with salt and pepper to taste.
- Add the corn kernels; mix until they're incorporated. Remove from the heat. Add the cornstarch and cheese; continue mixing for 2 minutes. Let it cool down and then place it in the fridge for 1-2 hours until it is completely cold and compact.
- Using your hands, form the disks. NOTE: I used a 1/4 cup capacity measure cup to measure out each portion. Cover with panko on all sides and spray with oil.
Bake:
- Heat the oven to 450º F (230º C). Line a baking sheet with parchment paper.
- Place the patties on the preperaed baking sheets.
- Bake for 10-15 minutes or until they are golden.
Fry:
- Heat 2 – 3 tablespoons of oil over medium heat in a skillet. Use used a 1/4 cup capacity measure cup to measure out each portion of mixture and drop the batter into the oil and flatten then it a bit with a spatula. Repeat with as many patties that can fit in the skillet while still leaving room in between each one. Cook 3-4 minutes or until golden, flip and cook an additional 3-4 minutes. Make sure the oil is not too hot, or it will burn your fritters.
- Garnish with more cheese and choppe cilantro, if desire. Serve immediately.
Notes
Corn: Fresh or frozen (thawed), or even leftover corn on the cob corn kernels will work in this recipe. If you use frozen corn, drain off any excess liquid after it thaws.
Cheese: I like to use a salty-ish cheese, such as cotija or feta, for a nice contrast of flavors. You can also use mozzarella, parmesan, Monterey jack, or white cheddar if you prefer.
Store: Store leftovers in an airtight container in the fridge for up to 3 - 5 days.
Make ahead: Make these as instructed and place them on a baking sheet. Cover them with plastic wrap and refrigerate them until ready to bake.
Reheat: Place them on a baking sheet lined with parchment paper and bake them at 400º F for about 8- 10 minutes or until heated through.
Recipe Tips:
- Add protein. If you want to make these fritters the main course, try adding a little meat to them! Chopped-up ham or bacon is delicious!
- Fry them. If you prefer, you can fry them. To do so, heat 2 – 3 tablespoons of oil over medium heat in a skillet. Use a cookie scoop to scoop up about 3 tablespoons of mixture and drop the batter into the oil and flatten it a bit with a spatula. Repeat with as many patties that can fit in the skillet while still leaving room in between each one. Cook 3-4 minutes or until golden, flip and cook an additional 3-4 minutes. Make sure the oil is not too hot, or it will burn your fritters.
- Double the recipe. If you want to make another batch, easily double the recipe.
- Extra flavor. Your favorite fresh herbs are a great way to add in a bit of extra flavor if desired—also, chopped onion, green onions, or red pepper flakes for a bit of heat.
Nutrition
Calories: 103kcal | Carbohydrates: 13g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 200mg | Potassium: 83mg | Sugar: 2g | Vitamin A: 130IU | Vitamin C: 0.4mg | Calcium: 69mg | Iron: 0.6mg