Ingredients
2 c. neutral oil, divided
1/2 c. (60 g.) all-purpose flour
1/2 c. (56 g.) cornstarch
1 tbsp. (12 g.) granulated sugar
1 tsp. (4 g.) baking powder
3/4 tsp. kosher salt
2 large eggs
1/3 c. whole milk
4 ears of corn, shucked, kernels removed (about 3 1/2 c.)
Powdered sugar, for serving
Preparation
Step 1In a large heavy pot fitted with a deep-fry thermometer over medium-high heat, heat all but 1 tablespoon oil until thermometer registers 375°. Meanwhile, in a small bowl, whisk flour, cornstarch, granulated sugar, baking powder, and salt.Step 2In a large bowl, whisk eggs, milk, and reserved 1 tablespoon oil. Add corn and stir to coat. Fold dry ingredients into corn mixture until just combined. Step 3Working in batches and using a 1 1/2-tablespoon cookie scoop, drop heaping scoops of batter into oil. Cook fritters until deep golden brown, 3 to 4 minutes. Using a spider or slotted spoon, transfer fritters to a paper towel-lined plate.Step 4Sprinkle with powdered sugar and serve immediately.Step 5Make Ahead: Fritters can be made 5 days ahead. Store in an airtight container and refrigerate.
Using fresh corn makes a world of difference. Frozen and canned corn tend to have more water, making the fritters denser in the middle of the instead of light and fluffy. Try different add-ins and toppings! – Mexican street corn fritters: Add 1/4 cup chopped jalapeños, a chopped clove of garlic, and 1/4 cup cotija cheese to the batter. Serve with chili-lime sour cream. – Cajun corn fritters: Add 1/4 cup chopped green bell peppers, 1 chopped scallion, and 1/4 teaspoon Cajun seasoning to the batter. – Maple butter corn fritters: Combine 1 stick softened butter and 2 tablespoons maple syrup and serve with fritters. Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze in a single layer, wrapped in plastic wrap and foil, for up to 3 months.
