How to make super crispy corn fritters

So simple. So crispy.

Corn fritters make a regular appearance in my household. Whether it’s breakfast, lunch or even a light dinner, they’re the perfect recipe to prepare. After years of ordering them from my local cafe, I wanted to try making them at home but I wasn’t sure I could get that same crunch. 

That is until I found this ridiculously crispy sweetcorn fritter recipe.

With that same signature crispy bite as my fave breakfast spot, it’s an added bonus that this recipe is super-easy to make and budget-friendly, thanks to the use of pantry staples like canned corn, flour, milk and cheddar cheese (I always keep some pre-grated and frozen.) 

Why are my fritters not crispy?

It’s probably the most common question asked when making fritters at home. And the answer: your batter is too wet. As your fritters cook, the excess moisture will result in a soggy mess that will never turn crispy, no matter how long they stay in the pan. 

Soggy fritters can also occur if you don’t nail the heat of your pan. If the pan isn’t hot enough, the batter will simply absorb the oil. But if the pan is too hot, they’ll frizzle and burn before the batter can cook through. 

How to make extra crispy fritters

So, what’s the solution? Our Digital Food Director Amira says the secret to making incredibly crispy corn fritters is all in the cheese.

“Using cheese in the batter (in our recipe we use two different types) makes them extra crispy. This is because once cheese softens it will brown and harden as you continue to cook it. This adds to the crispiness,” she says. Hence, our crispiest-ever sweetcorn fritters.

Another top tip from Amira: she also says you can drain the corn well after rinsing “to get rid of excess moisture”.  

And then don’t be afraid to cook the fritters until they turn a deep golden colour – just be careful they don’t turn dark brown. “The more golden they are, the crispier they will be!” she adds. 

Originally published as How to make super crispy corn fritters