Let Me Tell You About These Fritters…
Alright, so, Sweet Corn Fritters with Honey Butter are one of those recipes I always come crawling back to. There’s just something about biting into that crispy, golden outside with the soft, warm, slightly sweet middle—ooof, I’m hungry already. I first made these for a potluck when I was trying (and failing) to impress a bunch of food snobs. Oddly enough, the fanciest person went back for seconds, which felt like a win. Now, they’re a staple for lazy weekend breakfasts or whenever I find a sad can of corn in the back of the cupboard. And listen, if you’re feeling fancy, you can even call them maize beignets (which I tried once at a dinner party—it got a laugh, at least).
Why I Keep Making These (And Why You Might, Too)
I make this when I want something fast but still kind of special. My kids (and, honestly, my partner) go wild for these—especially because of the honey butter, which is like crack in my house. I’m not saying these fritters solve every problem, but they do distract people long enough for me to finish my coffee. Sometimes the batter gets a little too thick and I start worrying, but honestly, they always turn out good. Oh, and if you’re not into deep frying, pan-frying totally works (I only splatter oil on the counter half the time now, small victories, right?).
What You’ll Need (And How I Actually Use These)
- 1 cup fresh sweet corn kernels (or canned, drained—frozen works too, especially if that’s what you find at the bottom of the freezer)
- 3/4 cup all-purpose flour (I’ve swapped half for cornmeal before—gives it more crunch, sometimes too much, but it’s worth trying)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon sugar (my gran insisted on brown sugar, but regular white is fine—honestly, they’re both good)
- 2 large eggs
- 1/4 cup milk (or a splash more if the batter looks like glue, which happens)
- 2 tablespoons melted butter (I’ve used olive oil in a pinch—don’t judge me)
- 1/4 cup chopped spring onion (optional, but I almost always toss it in for some bite. Chives work if you’ve got them.)
- Vegetable oil for frying (I’m not loyal to any brand, just whatever’s sitting in the pantry)
For the Honey Butter:
- 2 tablespoons soft butter (salted or unsalted, but if it’s unsalted add a tiny pinch of salt)
- 2 tablespoons honey (or maple syrup, if you’re in a bind)
Let’s Make These Fritters Together
- In a big bowl, whisk the flour, baking powder, salt, and sugar together. No need for sifting unless you want to look fancy.
- Crack the eggs right in (watch out for shell bits, I always seem to drop one in) and pour in the milk and melted butter. Give it all a good stir until just combined—it’ll look lumpy, that’s fine.
- Fold in the corn and spring onion. If it looks way too thick, splash in a bit more milk. This is usually when I sneak a taste, just to check the salt (but maybe don’t if you’re weird about raw eggs).
- Heat a good glug of oil in a frying pan over medium heat—about half an inch deep if you’re feeling precise. If you drop a bit of batter in and it sizzles, you’re good.
- Spoon heaped tablespoons of batter into the pan (they puff up, so give them some room). Fry until golden and crisp, about 2-3 mins per side. Don’t worry if they look weirdly shaped, they taste the same.
- Lift them out with a slotted spoon and plop on some paper towel to drain. Try not to eat one straight away—burned tongues are real.
- For the honey butter, literally just mash together the butter and honey in a little bowl. Sometimes I microwave it a few seconds to get it extra smeary.
Stuff I’ve Learned (Mostly the Hard Way)
- If the batter sits too long, it gets thick. Actually, I find it works better if you just fry quickly after mixing.
- Overcrowding the pan? Guilty. They stick together like old friends at a reunion. So, batches are your friend here.
- Don’t stress if you’re short an egg—I’ve used just one in a pinch, turned out a little denser but folks still ate them.
Some Variations (And a Fail…)
- Added a handful of cheddar once—made them extra gooey, but a bit too rich for breakfast (I’d do it again for dinner, though).
- Tried swapping honey for hot honey; spicy-sweet combo is wild, especially with the onions.
- Once I tried them with coconut flour (because I read about it here)—yeah, not my best moment. Weird texture, wouldn’t recommend. But hey, live and learn.
On Equipment (Do What You Can)
I use my trusty old nonstick pan, but a cast iron skillet is even better for crispiness… if you remember to preheat it. Don’t have a slotted spoon? Just use a fork and tilt the pan a bit, works in a pinch—just be careful not to fling oil everywhere (I’ve done it, not fun to clean up). Oh, and if you’re really keen, check out Serious Eats’ take for a slightly fussier method.
How to Store (But They Barely Last)
In theory, you can keep leftovers in an airtight container in the fridge for a couple days. They reheat okay in a low oven, but honestly, in my house they never last more than a day—maybe two, max, if people forget they’re there behind the jam.
How We Serve ‘Em (And a Family Quirk)
We pile them up and slather with honey butter, of course. But sometimes I sneak one with a fried egg and a dash of hot sauce—breakfast of champions, or at least of this tired parent. (My cousin insists they’re good with jam, but she’s a bit odd and I’m not sure I trust her palate.)
Things I Wish I’d Known (So You Don’t Have To Learn the Hard Way)
- If you rush the batter, you’ll end up with floury pockets—been there, not fun. Take that extra 30 seconds to mix properly.
- Let the oil heat up properly or they’ll soak up too much and get soggy. I once tried rushing this step and regretted it, because the result was more sponge than fritter.
- Don’t stack them while hot. They steam and get limp. Spread ‘em out like you’re cooling cookies.
FAQ—Because Friends Really Have Asked Me These
- Can I make these gluten-free? Yep! I’ve swapped in a gluten-free flour blend before—worked just fine, though the texture’s a tad more crumbly. (Check labels, though!)
- Do they freeze well? Eh, not really. They get a bit rubbery after thawing. Better to just eat them fresh, or reheat within a day or so.
- Can I use creamed corn? Actually, I tried once by accident—made everything a bit too mushy, but if you like ‘em super soft, go for it. Maybe add more flour if you do.
- Do I have to use honey? Nope. Maple syrup, agave, even a little fruit compote works in a jam (ha!).
- Why are mine falling apart? Batter too thin, or oil not hot enough—happened to me once when I was distracted binge-watching a show. Just add a smidge more flour and crank the heat a bit.
I guess that’s it—except to say, if you make these and discover a new twist, please tell me. I’m always up for fritter experimentation. And if you want a killer brunch spread, pair this with a big salad and maybe some crispy bacon on the side. Or, you know, just eat them standing over the stove like I do. No judgment.
Ingredients
- 1 cup fresh or frozen sweet corn kernels
- 1/2 cup all-purpose flour
- 1/4 cup cornmeal
- 1 large egg
- 1/4 cup milk
- 2 tablespoons chopped green onions
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil for frying
- 2 tablespoons unsalted butter, softened
- 1 tablespoon honey
Instructions
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1In a large bowl, whisk together the flour, cornmeal, baking powder, salt, and black pepper.
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2Add the egg and milk to the dry ingredients and mix until just combined. Fold in the sweet corn kernels and chopped green onions.
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3Heat about 1/4 inch of vegetable oil in a large skillet over medium heat. Drop spoonfuls of batter into the hot oil, flattening slightly with the back of the spoon.
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4Fry the fritters for 2-3 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
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5In a small bowl, mix together the softened butter and honey until smooth.
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6Serve the warm corn fritters with honey butter on the side or drizzled on top.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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