Super crispy on the outside and tender in the middle, these sweet corn fritters are packed with fresh corn kernels cut right off the cob. The batter is mixed together in one bowl, and there's no deep frying required.
Golden, crispy, and packed with pops of juicy sweet corn, these fritters do double duty as an appetizer or side dish and have been a staple in our house this summer.
A combination of cornmeal and fresh corn kernels give every bite plenty of texture, while diced jalapeño, green onions, and bell pepper add just the right amount of savory flavor and a little kick without overpowering the sweetness of the corn.
Best of all, these fritters are pan-fried instead of deep-fried, so you still get those beautifully crisp, golden edges and tender centers without dealing with a vat of hot oil.
Serve them with a dollop of sour cream alongside summer staples like turkey burgers, hot dogs and brats, grilled rosemary chicken, and pulled pork sandwiches.
Enjoy!
Heidi
PS. I also make these zucchini fritters with feta and dill around this time of year!
