Corn fritters can be sweet or savory, consisting of a batter or dough made with corn kernels (often whole canned corn), flour, milk, eggs, and melted butter. They are often served with fruit, jam, cream, or honey. Sometimes they are also made with creamed corn, and then baked and served with maple syrup. They originated in Native American cuisine and are a traditional snack that’s eaten in the Southern United States. Europeans adopted the recipe of corn fritters from native Americans and modified the ingredients to fit their continent.
These bright crispy morsels make great additions to summer barbecues and backyard gatherings as they will go with just about anything. While they may have originated in the south, corn fritters can easily be changed up with peppers, onions, or herbs to give them regional and seasonal flair.
When paired with other vegetables and a pan-fried fish filet, corn fritters create a unique fish sandwich. Don’t look at corn fritters as just a side dish, but a functional part of a complete meal.
They’re also a popular fried food that has been given their own ‘holiday’ in the USA. A holiday that always falls on July 16th and is known as National Corn Fritters Day. Origination and the history of the National Corn Fritters Day remain anonymous.
Corn has always appealed to me. I could eat corn anytime, for any meal. Today, I’m making some savory, cheesy corn fritters to go with our fish fillets for a supper meal.
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- 2 cups corn kernels
- 1/4 cup cornmeal
- 1/4 cup flour
- 1 tsp smoked paprika
- 1 tsp veg sea salt
- 1/2 tsp pepper
- 1 egg
- 1 green onion, sliced
- 1/2 cup parmesan cheese, grated OR cheese of your choice
- 1 handful cilantro, chopped
- 1 Tbsp lime juice
- 1 Tbsp oil
- Sour Cream for garnish
Ingredients
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- In a bowl, combine corn, cornmeal, flour, paprika, salt & pepper, egg, parmesan, green onion, cilantro & lime juice. Add a splash of water if mixture is too dry.
- Heat 1 Tbsp oil in a skillet. Divide corn mixture into 4 large or 8 small portions in pan to form patties. Cook until golden brown on both sides, about 4 minutes per side. Garnish with a dollop of sour cream if desired. If you are making them into a fish burger, we used tartar sauce instead.