We have the Calgary Stampede here, and when I was cooking them up that’s exactly what the smell reminded me of! Walking through the midway, all that wonderful fried food….yummy. OK, so maybe these are not all that healthy. But this corn fritter recipe tastes amazing and is easy to make!
Corn fritters on the grill are such a tasty treat that everyone is sure to love them! After all, who doesn’t love a little fried corn goodness! With a little spicy mayo dipping sauce, I mean, really, what are you waiting for?
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In the fall we get some of the most amazing fresh corn on the cob. The farmers sell it directly out of the back of their trucks in parking lots or at the side of the road. There is nothing better in my mind than buying fresh produce directly from the people who have grown it! Plus, it feels good knowing that you are supporting your local farmer!
- Cobs of corn
- Sweet onion
- Green onions
- All-purpose flour
- Kosher salt
- Fresh ground pepper
- Canola oil
- Ice water
- Hot sauce
How do you make corn fritters from scratch?
Start by preheating your grill to medium-hot. Husk the ears of corn and place them on the grill; you want them to be slightly charred on all sides. You could use frozen corn if fresh corn on the cob is out of season. However, if you do, you will miss out on that grilled flavor from cooking the ears of corn on the grill.
Remove the corn from the grill and allow them to cool. In the meantime, finely dice the sweet onion. Core and dice the jalapeno and slice the green onions.
In a medium bowl mix together the cornmeal, flour, kosher salt, and fresh ground pepper. Once the corn has cooled enough so you can handle it stand the cob up on a baking sheet. Carefully slice downward with your knife to remove the corn kernels from the cob. The baking sheet will catch all the kernels of corn.
Prepare the batter by pouring ice water into the dry flour mixture a little at a time, remember you can always add more water, but you can’t take it away. I found that about 1/2 to 3/4 of a cup works for me. But we live in a very dry climate. You may find that you may need a little less water. You want a fairly thick batter, but not super sticky. Start with 1/2 cup and move up from there if needed.
Pour in the corn, diced sweet onions, and diced jalapenos and stir to combine. All the vegetables should be well coated with the batter. Refrigerate for 15-20 minutes; the batter is much easier to form into patties if the batter mixture is cold.
Cooking your Fritters
Heat your grill to medium-hot and place a large cast-iron skillet on the grill. Pour enough vegetable oil (I use canola oil) so that it is approximately 1/4 inch deep and allow to heat. Line a large baking sheet with parchment paper or aluminum foil and spray with cooking spray.
To make the corn fritter patties take about a golf ball size amount of batter and press it into a small patty approximately 2 1/2 inches in diameter. Lay the patties out on the prepared baking sheet.
You need to test and make sure the oil is heated in the cast iron skillet. Drop a small amount of batter into the pan. The hot oil should bubble around the batter when it is ready. Once the oil is heated, working in batches, carefully place the patties in the frying pan using a spatula, and close the lid.
Place the baking sheet in the refrigerator while the corn fritters are cooking to keep the remaining patties cold as they are easier to work with. Fry the corn fritter patties for 4-5 minutes per side until golden brown. Be careful with the oil; if it gets too hot it may start to splatter. If this happens, reduce the heat on the grill.
Remove the cooked patties to a platter lined with paper towels and keep warm in a warming draw or low oven. Continue to cook the remaining patties, adding more oil to the pan as needed until they are all fried up.
To make the dipping sauce simply mix together the mayonnaise and hot sauce until well combined. I like to serve it with a couple of dollops of mayo mixture and then sliced green onion sprinkled over top.
Why are my corn fritters soggy?
If you end up with soggy corn fritters you likely have used too much batter in your fritters. The batter will not crisp up if there is too much of it in the pan. In addition, I don’t use any eggs in my batter, just water, cornmeal, and flour. This also helps to keep the fritters crispy as the egg whites contain a good amount of water.
You will also want to make sure that your oil is hot enough before you start to fry the corn fritters. If the oil is not hot enough, rather than cooking the fritter and sealing in the flavors, the oil will seep into the corn fritter. This will result in a very oil tasting corn fritter, and it will also be pretty soggy.
This lovely little bite is perfect for an appetizer or as part of your side dishes for dinner. The sweet corn flavor really comes through and the batter is crispy! This recipe doesn’t have that heavy deep-fried taste that some fried food can have.
Using a combination of cornmeal and all-purpose flour in my batter makes these fritter super yummy! I know that some people will take a short cut and use Bisquick or some other premixed flour. I guess if you are in a pinch you could use something else, but the taste is going to suffer a bit, I feel.
Pin it HERE!!
Pin it HERE!!
- 2 ears of corn
- 1/4 sweet onion finely diced
- 1/2 jalapeno, ribs and seed removed and finely diced
- 1/3 cup cornmeal
- 1/3 cup all-purpose flour
- 1/2 - 3/4 cup ice water (more or less as required)
- Kosher salt and fresh ground pepper to taste
- Canola oil or vegetable oil for frying
- 1/2 cup of Mayonnaise
- 1-2 tsp of Sriracha hot sauce
- Heat your grill to medium-hot (375 - 400 degrees F.).
- Husk the corn and place them directly on the grill. Turn them every 3 minutes or so and grill until the kernels are tender and slightly browned. Remove the cobs from the grill and allow them to cool.
- Meanwhile, finely dice the onion and jalapeno and slice the green onion.
- In a medium bowl whisk together the cornmeal, flour, kosher salt, and fresh ground pepper.
- Once the corn has cooled enough so you can work with it cut off the kernels; I stand the cob up on a baking sheet and carefully cut vertically downward, and the baking sheet catches all the kernels.
- Prepare the batter by pouring ice water into the flour mixture. I find that ¾ of a cup is usually good, but start with 1/2 cup; you want the batter relatively thick but not too sticky.
- Stir in the diced onions, jalapenos, sliced green onions, and the corn.
- Mix, making sure that everything is well coated.
- Place the bowl in the refrigerator for 15-20 minutes. If the batter is cold it makes it easier to make the patties, and they hold together better.
- Line a large baking sheet with foil or parchment paper and spray with cooking spray.
- Heat your grill to medium-hot and place a cast iron fry pan on the grill. Pour
enough canola oil in the pan so it is about a 1/4 inch of deep.
- To create the patties, take about a golf ball size handful and press it into a small
patty about 2 ½ inches in diameter.
- Lay the patties on the prepared baking sheet.
- Once the oil is heated in the cast iron pan, cooking in batches, carefully place the patties in the pan using a spatula and close the lid.
- Place the baking sheet in the refrigerator to keep the remaining patties cool.
- Fry for 4-5 minutes per side or until they are lightly browned.
- Once cooked place them on a paper towel-lined plate and keep warm.
- Add more oil if needed and repeat with the remaining patties, until they are all
- For the sauce, mix the mayo and Sriracha hot sauce together in a small bowl.
- Place a dollop of sauce on each fritter. I served 3-4 to each person on a small plate.
Amount Per Serving: Calories: 101Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 5mgSodium: 109mgCarbohydrates: 7gFiber: 1gSugar: 1gProtein: 1g
Recipe calculation was provided by Nutritionix and is estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.