Corn fritter Calories

For crisp corn fritters, drain the kernels well, use a hot pan, and fry small batches without crowding them. Crowding lowers the pan temperature and can make the fritters soft rather than browned and crisp.

Yes, corn fritters can be baked. Spoon the batter onto a lined baking tray, flatten each portion slightly, and brush or spray the tops with a little oil. Bake until set and golden, turning them once if needed.

Yes, canned corn works well in corn fritters. Drain it thoroughly before adding it to the batter, since excess liquid can make the mixture loose and difficult to flip. Thawed frozen corn also works if patted dry.

Corn fritters usually fall apart when the batter is too wet, has too little binder, or is flipped before the underside sets. Drain the corn, add a little more flour if needed, and wait for a browned base before turning.

Corn fritters usually contain whole corn kernels folded into an egg-and-flour batter. Hush puppies are typically deep-fried cornmeal batter balls, often served alongside seafood in the American South, and usually do not rely on whole kernels.

Corn fritters pair well with sour cream, yogurt-based dips, salsa, or a fresh salad. They can be served as a snack or side dish; in the American South, they are also commonly served with fried fish or barbecue.

Yes, cooked corn fritters freeze well. Let them cool completely, separate them with baking paper, and store them in an airtight container. Reheat them from thawed or frozen in an oven or skillet to restore some crispness.

Store cooked corn fritters in a covered container in the refrigerator for up to 3 days. Reheat them in a skillet or oven until hot; a microwave is convenient but tends to soften their crisp edges.

Corn fritters can be either sweet or savory, although savory versions are common as a snack or side dish. Scallions, herbs, and cheese suit savory batter, while a little sugar and a sweet topping make a dessert-style version.