corn fritters recipe, no deep fry corn fritters recipe (2024)

FAQs

Does baking soda make fritters crispy? ›

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.

If your oil temperature drops, the fritters will soak up excess oil while cooking, leaving them soggy. Why are my corn fritters falling apart? If using frozen or canned corn, make sure to drain well to eliminate excess moisture. Always spoon and level dry ingredients to make sure your measurements are consistent.

So we use both to get the best of both worlds; Baking soda (bi-carb) OR baking powder – just a touch, to aerate the batter every so slightly (without it, it's slightly denser); Parmesan – for a good hit of savoury flavour AND to make the fritters extra crispy! Green onion and coriander – for a hit of freshness.

Rice flour and cornstarch work particularly well because they fry up crispier than wheat flour. They also absorb less moisture and fat during the frying process, making the products less greasy.

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.

You can test the oil by dropping a small piece of fritter batter into it. If it sizzles and starts cooking immediately, it's ready to go! Also make sure to use enough oil. If there isn't enough oil to fully submerge the fritters, they won't cook evenly and won't crisp up.

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.

Fry the fritters: Let the fritters cook undisturbed until browned on the bottom, 2 to 3 minutes. Flip the patties with the spatula and cook until browned on the second side, 2 to 3 minutes more. Drain the fritters: Remove the fritters to a paper towel-lined large plate.

What Is the Difference Between Corn Fritters and Hush Puppies? Though similar in their ingredients, corn fritters are different from hush puppies. Corn fritters feature corn kernels and have a pancake shape, while hush puppies feature a cornmeal batter rolled into balls before frying.

Is pancake batter the same as fritter batter? ›

The main difference is that the fritter batter needs to be thicker than the pancake batter as it is has to form a light, crisp covering for various foods that are going to be deep-fried.

You want a thick batter for these fritters. If you find it's a little too thin simply add in some more flour. If the batters too thick (can still see flour etc), add a dash of milk. The batter should be thick enough to hold its shape on a tablespoon without pouring off everywhere.

A spam fritter is a slice of Spam fried in batter. Commonly eaten with chips and mushy peas, spam fritters are served in fish and chip shops and burger bars in the UK. They were first introduced during World War II due to fish being unavailable.

Keep the food warm in the oven.

If you're not serving fried food immediately, you'll need to keep it warm to prevent it from getting cold and losing crispiness. One way to do this is to place the fried food on a wire rack in the oven at a low temperature, around 200°F to 250°F.

But to give you the Cliff's Notes version, the baking soda alkalizes the water. It breaks down the pectin in the potato and brings the natural starches up to the surface. This, when combined with the pot shaking, contributes to deep browning and ultra crunchines that we're looking for.

Batter consistency is key to good fritters. If too runny, add a touch of extra flour (otherwise fritters soggy inside). If way too thick, add a touch of water.