Mini Sweet Corn Fritters
Crispy on the outside, tender and sweet on the inside, these Mini Sweet Corn Fritters are a quick, healthy snack or appetizer. Loaded with fresh corn, bell pepper, and herbs, they’re high in fiber and plant-based protein, making them a wholesome choice for everyday cooking. Serve immediately for the best texture.
Equipment
- 1 medium mixing bowl
- 1 frying pan or skillet
- 1 Metal spatula
- 1.5-inch ice cream scoop
- 1 baking sheet
- Paper towels
Ingredients
- 1½ cups sweet corn kernels about 2 ears
- 2 tablespoons minced onion
- ½ green bell pepper finely chopped
- 1 tablespoon fresh cilantro chopped
- ¼ cup all-purpose flour
- ½ teaspoon black pepper
- ½ teaspoon salt
- 1 large egg beaten
- 2 –3 tablespoons vegetable or canola oil for frying
Instructions
- Prepare the Ingredients: Start by gathering all your ingredients on the countertop. Measure out 1½ cups of fresh or thawed sweet corn kernels, finely chop ½ green bell pepper, 2 tablespoons of onion, and 1 tablespoon of cilantro. This preparation ensures a smooth cooking process and helps the fritters come together evenly.
- Combine Dry Ingredients: In a medium mixing bowl, combine ¼ cup of all-purpose flour, ½ teaspoon of salt, and ½ teaspoon of black pepper. Stir well to evenly distribute the seasoning, which will help give the fritters a consistent flavor.
- Mix Vegetables: Add the chopped bell pepper, minced onion, chopped cilantro, and sweet corn kernels to the bowl of dry ingredients. Gently fold everything together using a spatula until all the vegetables are coated with the flour mixture. This step ensures that the fritters will hold together when frying.
- Incorporate the Egg: Crack 1 large egg into a small bowl and beat it lightly with a fork. Pour the beaten egg over the corn and vegetable mixture. Mix thoroughly with a spatula or spoon until every kernel and piece of vegetable is coated and the mixture becomes slightly sticky, which helps the fritters maintain their shape during cooking.
- Heat the Oil: Place a frying pan or skillet over medium-high heat and add 2–3 tablespoons of vegetable or canola oil. Allow the oil to heat until it shimmers but does not smoke. Properly heated oil ensures the fritters cook evenly and achieve a golden, crispy exterior.
- Scoop the Fritters: Using a 1.5-inch ice cream scoop or a tablespoon, portion out the corn mixture into the hot oil. Gently flatten each scoop with the back of a spatula to form small patties about ½-inch thick. Flattening helps them cook evenly while keeping the center tender.
- Fry the Fritters – First Side: Cook the fritters for approximately 2 minutes on the first side without moving them. Look for a golden-brown color forming along the edges and a slightly firm texture on the surface. This ensures a crisp exterior while the inside stays soft.
- Flip the Fritters – Second Side: Carefully flip each fritter using a metal spatula. Cook for an additional 2 minutes, or until the second side is equally golden and the fritters are cooked through. If needed, adjust the heat to prevent burning while achieving the perfect crispiness.
- Drain Excess Oil: Once the fritters are golden and cooked, transfer them onto a baking sheet lined with paper towels. This absorbs any excess oil, keeping the fritters light and crisp.
- Serve Immediately: For the best texture and flavor, serve the Mini Sweet Corn Fritters immediately while they’re warm and crispy. Pair with your favorite dipping sauce, yogurt-based dip, or a light salad for a wholesome appetizer or snack. Enjoy the combination of sweet corn, fresh vegetables, and a satisfying crunch in every bite.
Notes
- For the best flavor, use fresh sweet corn when in season. Frozen corn works perfectly too—just thaw and drain before using.
- Ensure vegetables are finely chopped to help the fritters hold their shape and cook evenly.
- Adjust seasoning to taste; a pinch of smoked paprika or chili flakes adds a nice subtle kick.
- Use a non-stick or well-seasoned pan to prevent sticking and ensure an even golden crust.
- Serve immediately for the crispiest texture, as fritters tend to soften if left standing too long.
