Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup frozen corn kernels, thawed
- 1/2 cup milk
- 1 large egg, lightly beaten
- 2 tablespoons vegetable oil
Instructions
- Step 1: In a medium bowl, whisk together the flour, baking powder, salt, and pepper.
- Step 2: Add the thawed corn, milk, and egg to the dry ingredients and stir until just combined. Do not overmix.
- Step 3: Heat the vegetable oil in a large skillet over medium heat. Drop spoonfuls of the corn fritter batter into the hot oil, forming small patties.
- Step 4: Cook the fritters for 2-3 minutes per side, or until golden brown and cooked through.
- Step 5: Serve the corn fritters immediately between toasted English muffins or bread, with your favorite breakfast toppings like eggs, bacon, avocado, or cheese.
Notes
- Store leftover fritters in an airtight container in the fridge for up to 2 days.
- Reheat fritters in a toaster oven or skillet for the best crispy texture.
- Top your corn fritter sandwich with a fried egg and a drizzle of sriracha mayo for a spicy kick.
- For extra flavorful fritters, try adding a pinch of smoked paprika to the batter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American