corn fritters recipe, no deep fry corn fritters recipe (2024)

FAQs

Does baking soda make fritters crispy? ›

Is baking soda or powder best for frying? A pinch of baking soda can help produce crispy fried foods. It reacts with the acid in the batter to create carbon dioxide bubbles. These lead to an airy batter and a crisper, fluffier result.

Don't stack them on each other, as they will likely steam and soften. Why are my corn fritters falling apart? If using frozen or canned corn, drain well to eliminate excess moisture.

They just need a simple, light batter of flour, cornstarch, and baking powder mixed with seltzer to tie them together. The seltzer and baking powder ensure that the fritters are shatteringly crisp–even slightly tired vegetables emerge from the oil crunchy, fresh, and sweet.

A fritter is a portion of meat, seafood, fruit, vegetables, or other ingredients which have been battered or breaded, or just a portion of dough without further ingredients, that is deep-fried. Fritters are prepared in both sweet and savory varieties.

Rice flour and cornstarch work particularly well because they fry up crispier than wheat flour. They also absorb less moisture and fat during the frying process, making the products less greasy. This is why rice flour is often used when making tempura because it produces a very thin and crispy, dry crust.

The most common causes for soggy fritters are too much batter (basic flour and egg batter like used in pancakes will never cook up crispy), and whatever you're frittering leeches too much water when cooking.

The main difference is that the fritter batter needs to be thicker than the pancake batter as it is has to form a light, crisp covering for various foods that are going to be deep-fried.

Because fritters need to maintain their form and not run when they hit the oil, your batter should be sturdy and thick, more like paste than Elmer's glue. It's the mortar that holds your ingredients together.

If you're not sure what SPAM fritters are, they're just pieces of SPAM Chopped Pork and Ham battered in a light and crispy batter and then fried until golden. They're so crispy, and taste really good! It looks like the recipe came during WWII when there was a shortage of fish in Britain, so it was replaced with SPAM!

Hush Puppies vs. Corn Fritters

They're both deliciously indulgent, deep-fried dough featuring corn, but hush puppies are made from a cornmeal-based batter, while corn fritters are flour-based and studded with corn kernels throughout. Fritters are light and puffy, while hush puppies are a bit more dense.

Can I use cornstarch instead of flour for fritters? ›

You can also use cornstarch/cornflour, or tapioca flour, instead. Of course, you can certainly just use all-purpose flour, but the fritters will not be as crispy.

Fry the fritters: Let the fritters cook undisturbed until browned on the bottom, 2 to 3 minutes. Flip the patties with the spatula and cook until browned on the second side, 2 to 3 minutes more. Drain the fritters: Remove the fritters to a paper towel-lined large plate.

In mixing bowl, combine flour, cornmeal, sugar, baking powder and salt. Add melted butter, stir to combine, and make a well in center of dry ingredients. Add beaten egg, buttermilk and baking soda; mix until smooth.

Cornmeal is a coarse flour (or meal) made of ground yellow corn ranging in texture from fine to coarse grounds. Most yellow cornmeal, especially the kind found in U.S. supermarkets, is made from dent corn, which has a high starch content and a prominent corny texture.

Corn Kernel [38%), Creamed Corn [18%), Wheat Flour, Rice Flour, Butter (cream, Water), Cheddar Cheese (6%) [milk, Salt, Cultures, Enzyme, Anti-caking Agent (460), Preservative (200]], Egg, Parmesan Cheese, Milk Powder, Baking Powder, Parsley (1%), Red Capsicum, Lemon Juice [preservative (223), Antioxidant (300]], Salt, ...