Recipes

[Cavime]

I'm looking for an easy corn fritter recipe using frozen corn

[RedTop]

I just use my regular cornbread mixture with less milk, and add corn.  

[Solar Is My Name]

@Cavime justataste dot com. Search for easy corn fritter recipe. 

-Solar 

[deepwaterdotter]

I make the batter in a food processor and cook in corn oil:

2 cups frozen corn kernels, thawed for 1/2 hour on counter

1 slightly beaten egg

3 tbsp flour

3 tbsp cornmeal

2 tbsp heavy cream

2 tbsp minced onion

1/2 tsp salt

1/2 cup corn oil for frying

Pulse everything but corn oil in food processor until you've got a thick batter with some pieces of corn remaining. 

Heat corn oil in nonstick skillet on medium-high stove until shimmering. 

Fry by heaping tablespoonfuls on both sides until golden brown.     

[SaveTheTurtles]

Corn fritters sound delightful. 

[kate2357]

Like @RedTop I start with my regular cornbread recipe and add corn and spices to the mix.

minced garlic
corn - frozen is fine, but I also used charred corn in summer
chopped cilantro
sliced green onion
salt
pepper
ground cumin
Cayenne pepper or splash of hot sauced
Sliced jalapeño

I have a 2 oz scoop, but a big spoon works as well. Drop into hot oil or you can press batter flat and fry both sides.

[gardenman]

I love corn fritters and have tried dozens of recipes through the years, but this is my go-to. It's a combination of several recipes that you can make into flatter corn oysters by adding a touch more milk and pan frying in shallow oil or make into rounder corn fritters by deep frying. 

1 cup self-rising flour

2 eggs

1/2 cup milk

2 cups corn (I typically use frozen that I cook first.)

1/2 tsp salt

Pepper to taste (I typically use four or five grinds of my pepper mill, but I've never measured it.)

Just combine everything but the corn in a bowl and mix thoroughly. Then add the corn. If you want a flatter, thinner, more corn oyster type of fritter, add slightly more milk (emphasis on slightly just a tablespoon or two is often enough) to make a more watery dough (well milkier in this case) and fry in a pan with a 1/2" or so of oil heated to 350-375. If you want a more round, doughnut-type fritter, stick to the original recipe and deep fry it in two to three inches of oil at 350-375. Let them get golden on one side and then flip or roll if they don't roll by themselves. (The rounder ones you deep fry tend to self-flip, but sometimes you have to help them a bit.)

I just drain them on paper towels and give them a light shake of salt when done, and eat them. Some people use powdered sugar on them. I don't. It depends on what you like. This is the best overall recipe I've ever used. It's a combination of several "almost there" recipes that I've used and takes the best (and easiest) parts of them. I no longer try anything else, so that tells you how happy I am with this recipe. There are some very involved recipes out there that require separating eggs, whipping the whites, and then folding everything together. I like this one better. I can throw everything together in a blink, and they're very, very good. Good luck!