Crispy Parmesan Corn Fritters with Green Onion
Thick corn batter with Parmesan and green onion, fried until golden and crisp and served with a creamy dip.
Equipment
- Large skillet
- Wire rack
- Baking sheet
- Large mixing bowl
- Spatula
Ingredients
Main Ingredients
- ¼ cup all purpose flour
- ¼ cup cornstarch
- ¼ tsp baking soda or 3/4 tsp baking powder
- 1 large egg
- 2 tbsp milk any type
- 2 cup fresh corn kernels from about 2 cobs, or canned or frozen corn, drained
- ½ cup finely grated Parmesan cheese
- ¾ cup green onions sliced
- ½ cup cilantro roughly chopped, or more green onion
- ½ cup vegetable oil for frying
- 1 oil cooking spray a few sprays, for the spatula
Instructions
Cooking
- Preheat and set up. Heat the oven to 250 degrees F and place a wire rack on a baking sheet. Combine the dry mix. Whisk the flour, cornstarch, and baking soda in a bowl.
- Add the egg and milk. Stir until combined. The batter should look thick and lumpy. Add the corn mixture. Fold in the corn, Parmesan, green onions, and cilantro.
- Heat the pan. Pour enough oil into a skillet to coat the bottom and set it over medium high heat. Spray the spatula with oil.
- Fry the first side. Scoop 1/4 cup batter per fritter, flatten to about 1/2 inch thick, and fry for about 3 minutes, until golden and crisp.
- Flip. Turn each fritter and cook another 2 to 3 minutes. Do not overcrowd the pan.
- Keep warm. Move to the rack in the oven and repeat with the remaining batter, adding oil as needed.
Notes
Substitutions: Use canned or frozen corn, drained and patted dry. Swap the cilantro for extra green onion.
Tips: Keep the oil at medium high so the fritters crisp without burning.
Storage: Refrigerate for up to 3 days and reheat in a hot oven at 375 degrees F until crisp.