About this Recipe
This delicious and easy recipe was introduced to us in Bali, Indonesia by a local family who were incredible chefs and heart filled hosts. Like all fritter recipes, these corn fritters smell delicious while cooking and make for a great pre-dinner appetizer or can be served with the main meal.
Grandmother's Tips for Corn Fritters:
1. Delicious served alone or with a nice yogurt dipping sauce.
2. Use an oil with a high smoke point. We like coconut oil.
3. If you are not ready to serve, you can keep these corn fritters warm in a pre-heated oven around 300 degrees F.
4. Onions and jalapenos are both optional, and you can also get creative with garlic, other veggies (like green peas) or perhaps sweet bell pepper.
Adding the flour into this corn fritter recipe helps to make the batter less dry and adds some texture to the finished result. The egg acts as a binder which binds the corn and other ingredients together, but without the flour, it would be really runny and more like a pancake. If you or someone else is sensitive or intolerant to gluten, you can also try substituting the regular flour for gluten-free flour blend and see how that works out. You may have to play around with the perfect measurements to get it just right, but it should turn out fairly similar to the regular recipe. Add some bell peppers to this recipe or maybe even some spinach and see what else tastes good in the recipe.
Makes: 15-20 (depending on size)
4 cups corn kernels
1/4 cup all purpose flour
1 shallot, diced
1/4 small jalapeno, diced
* note: this is very mild, but if you like spicy add more
approx. 1/4 cup coconut oil (for frying)
1. In a medium bowl, add your corn. Note: we used the corn in our freezer from an earlier tutorial on How to Freeze Corn On The Cob. However, you can use canned corn also.
2. Add eggs, diced shallot, diced jalapeno (optional) and flour. Mix well.
3. Heat a non stick pan to medium high, and add 2 Tbsp of coconut oil.
4. When the oil is melted, put a small drop of water to test heat. If it sizzles easily, the pan is the perfect heat. Be careful not to let the oil get too hot.
5. With a large spoon or small measuring cup, drop spoonfuls of the corn mixture into the hot pan. Do not over crowd the pan.
6. Test if it is ready to flip by lifting slightly to see if it is a nice golden brown.Flip and cook another 2 minutes or until golden brown.
7. Serve immediately or if you have several batches, you can keep the cooked ones in on baking tray in the oven until ready to serve.
You may have heard of dessert fritter recipes before, but Corn Fritters are a versatile and savory fritter recipe that can be eaten as a snack or with your meal. Perfect for dinner, lunch or even breakfast with your eggs and sausage as an alternative to hashbrowns. These fritters are made with corn and follow a traditional corn fritter recipe made with corn kernels, flour, eggs, milk and butter and they are fried up in a frying pan, or you can fry them in a deep fryer if you like. In North America, corn fritters came from the south, but in Asia, people have been making fritters for hundreds of years. Pakoras are a popular type of vegetable fritter in Asia, and these corn fritters are popular in Bali and other Asian countries.
Corn fritters are not to be mistaken for cornbread though; they are fried and not baked which gives them a nice crunchy texture and lots of great flavors. To keep this recipe healthy, try using coconut oil to fry up your corn fritters as coconut oil has a low smoke point which is why we like to use it when cooking and frying food. Since frying involves cooking food at a higher temperature, you'll want to choose an oil like coconut oil with a high smoke point so that it can tolerate the high heat. The smoke point is the temperature the oil starts to burn and smoke and can bring a burnt flavour to the recipe.
Also, the good nutrients in the oil are destroyed when it's overheated. Thankfully, coconut oil has a pretty high smoke point making it a good choice. Plus, it also gives these corn fritters a delicious flavour, and don't worry, it won't make them taste like coconut. As for the corn in this recipe, you can use fresh corn or frozen corn whichever you prefer or have on hand. Another great idea is to buy fresh corn when it's in season, or better yet, from your own garden and then freeze it to use later in a recipe like this one. We have a tutorial on how to freeze corn on the cob that teaches you how to do it the best way to the corn stays fresh.
Corn is a vegetable that can easily grow mold on it if you leave it out for too long so always be sure to freeze it right away or cook it soon after you buy it fresh or pick it fresh from the garden. If your corn husks have mold growing on them, it's probably pretty certain there are mold spores on the corn itself, so make sure to throw that ear of corn away to avoid consuming mold. Also, wash any surfaces that the mold may have come in contact with so it doesn't end up getting onto other food. When you're choosing the type of corn to buy, it's always nice to buy organic corn as well since corn crops tend to be sprayed with a lot of chemicals.
The other main ingredient in this recipe is the eggs which are also great to buy organic from free-range chickens at your local farmer's market or at the grocery store. When you're buying eggs, make sure to look for words like Cage-Free, Organic, Free-Range, Anti-Biotic Free, and other similar terms to ensure that the eggs are in fact organic eggs. These eggs not only taste better and are healthier, but you're also supporting local and organic farmers who are committed to sticking with good practices.