Easy Corn Fritters Recipe - Busy Cooks (2024)

FAQs

Is baking soda or powder better for fritters? ›

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.

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.

Get the skillet searing hot.

A hot skillet will start cooking the fritters as soon as they hit the pan. That helps sear a crust on each fritter that will hold them together. A pan that's too cool will create a lackluster crust that could result in a floppy fritter if you're not careful.

Baking soda changes the texture of baked goods by causing a batter or dough to spread, while baking powder produces light, fluffy texture. Some recipes may call for baking soda or baking powder on their own, while others may require both ingredients to create the ideal balance for great texture.

Using the wrong leavening agent

If you accidentally add baking soda instead of baking powder to baked goods, they won't rise because there is not enough acid.

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.

Most veggies have a high water content (which we know equals soggy fritters). But don't stress! Adding flour to a wetter batter will give you the thick consistency need to make the perfect batter. Add crumbled stock cubes for a flavourful kick!

Combine flour, baking powder, salt, and sugar in a medium bowl. Beat egg, milk, and melted shortening together in a small bowl. Stir egg mixture into flour mixture.

Ingredients and Substitutions

Flour – All-purpose flour is what is used. Baking Powder – This will help make the fritters rise. Corn Starch – I use corn starch to make them fluffy and tender. Sugar – I prefer a little bit of sugar for some sweetness in the batter.

What goes with corn fritters? ›

The best side dishes to serve with corn fritters are cheese dip, chili con carne, bacon wrapped asparagus, mozzarella sticks, pineapple salsa, salad nicoise, grilled shrimp skewers, black bean salad, coleslaw, sweet potato fries, spicy mayo dip, butter garlic green beans, corn on the cob, and baked beans.

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.

To bind fritters, you'll need something that coats the core ingredients and something that holds them together – thick yogurt or sour cream work well, with the help of a little flour.

Add flour to your wet batter! Large veggies have a high water content (which we know equals soggy fritters). But don't stress! Adding flour to a wetter batter will give you the thick consistency you want.

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.

I'd recommend keeping the egg addition as this is the base of a fritter batter but also adding some baking powder to your batter. This will make your fritter more airy, almost like a hushpuppy.

Baking powder, it turns out, is good for quite a lot more than baking. The slightly alkaline mixture raises the skin's pH levels, which allows proteins to break down more efficiently, giving you crisper, more evenly browned results.

Because of its acidity, combining buttermilk with baking soda can produce the same leavening effect as baking powder. Add 1/2 a cup (122 grams) of buttermilk and 1/4 teaspoon (1 gram) of baking soda to the rest of your ingredients for an easy substitute for 1 teaspoon (5 grams) of baking powder.