4-Ingredient Corn Fritters

In a large bowl, combine the blended corn, corn kernels, flour, eggs, chives, and kosher salt until a thick batter forms. You're looking for thicker than a pancake batter, thinner than biscuit dough.
Pour neutral oil into a frying pan / large skillet until it’s about 1 ½ inches high. Warm on medium-high heat until the oil reaches 365°F.
Scoop 2 tablespoon dollops of corn fritter batter into the hot oil, leaving at least 1 inch between each. Cook for 5-8 minutes, then flip them over and cook for another 5-8 minutes until golden all over.

Use a cookie scoop to easily drop the batter into the oil for frying.
Spoon and level your flour to measure it.
The corn can be blended in either a food processor or blender. You don’t want to completely obliterate it, just break the kernels down a bit.
If you don't have a thermometer, to tell if the oil is hot enough place the back-end of a dry wood spoon in the oil. If it reacts and sizzles a bit, you should be good to go.
For the best results, ton’t overcrowd the pan when you fry. If you do, it’ll naturally lower the temperature of the oil too much and it’ll take longer to get the golden fry, which means the inside will cook longer as well and you might get a dry inside.
If your oil is getting too hot, lower the temperature of your burner.
When you take the corn fritters out of the skillet, place them on a cooling rack that's on top of a sheet pan that's lined with paper towels. This will allow any excess oil to drip off and keep them crispy.
If you have a deep fryer feel free to use that and fully submerge them!

Course: Appetizer, Main Course, Side Dish, Snack

Cuisine: American

Keyword: Corn, Fritters

Author: Haley