Sweet Corn FrittersJump to Recipe
This post is sponsored by Lee Kum Kee! They make a huge range of delicious sauces that are must-have pantry staples in my house, like the Sriracha Mayo, so you can enjoy tasty dishes at home in minutes, such as these Sweet Corn Fritters! Be sure to follow Lee Kum Kee on Instagram and Facebook for more great recipes!
If you haven’t already, you should start seeing fresh sweet corn in your grocery stores and markets very soon! Fresh corn is one of my favorite summer ingredients and is the star ingredient in these Sweet Corn Fritters!
The amount of corn to batter in these fritters is really high! But when they fry up the corn gets slightly browned and crispy on the exterior and is crunchy and sweet inside the fritter.
When these come out of the fryer, dip them in some Sriracha Mayo for a delicious summer appetizer. Lee Kum Kee Sriracha Mayo combines the traditional flavors of a spicy Sriracha with the cool and creamy texture of mayo to help take these Fritters to the next level. Just like all of Lee Kum Kee sauces, the Sriracha Mayo is an easy way to really elevate your dishes. My family even made a meal out of these paired with a side salad!
If you need help finding the Sriracha Mayo I used as a dip here, it’s available at most grocery stores and you can learn more on the Lee Kum Kee website!
Sweet Corn Fritters
- 2 large ears sweet corn
- 4 scallions minced
- 1 tablespoon fresh cilantro
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking soda
- Pinch of salt
- 2 large eggs
- ¾ cup heavy cream
- Vegetable oil for frying
- Sriracha Mayo for dipping
- Cut kernels off of corn cobs into a large bowl to catch them all. Then stir in minced scallions and cilantro.
- Stir in flour, sugar, and baking soda. Then add eggs and cream and stir to combine to form a thick batter.
- Heat about ½ inch of vegetable oil in a sturdy skillet over medium heat. When the oil hits 350 F˚ you are ready to cook. If you don’t have a thermometer you can also test the oil by dropping in a small amount of the batter. It should sizzle immediately.
- Scoop out about 2-tablespoon sized portions of the batter and carefully add them to the hot oil. Spread them out a bit with the back of a spoon. Fry fritters for 2-3 minutes per side until they are golden brown on each side. Work in batches depending on how many fritters your skillet can hold.
- When fritters come out of the oil, place them on some paper towels to drain and season with an extra pinch of salt.
- Serve corn fritters garnished with scallions with lots of Sriracha Mayo for dipping!
Did you make this?
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Sweet Corn Fritters
You don’t have to use fresh corn for these fritters, but it is really best. If you use frozen though, thaw it completely and dry it out as much as possible.
In the summer you should be able to find really good sweet corn which makes this recipe really delicious!
I like to use a bowl to cut my kernels off the cob so they don’t fly all over the place.
Then add some scallion and cilantro to the mix!
Toss the corn mixture with the dry ingredients from the fritters and then stir in the milk and eggs.
This will form a really thick, but scoopable, batter.
Add the batter to a large sturdy skillet with about 1/2 inch of oil in it. I like to use about 2-3 tablespoons of batter per fritter. You can eyeball it. Fry the fritters for 3-4 minutes per side until they are golden brown.
For serving, this is my sauce of choice! Perfectly creamy and spicy!
When the fritters come out of the skillet, let them drain on a few paper towels and then garnish them with scallion and a pinch of salt.
I had to dip a sweet corn fritter right away!