12 Ways To Spice Up Your Corn Fritters

Corn fritters: crispy on the outside and flawlessly moist on the inside. They are the perfect size for dipping and the ultimate balance of sweet and hearty, a fried snack that is hard not to love. According to Days Of The Year, people typically make corn fritters from melted butter, corn, flour, and milk (a pinch of salt doesn't hurt, either). Eggs also bind the fritters, so they don't crumble to pieces when you cook them.

You might deem corn fritters a Southern gem since Southern folks wildly value this tasty food. However, Native American people created them, and people in Indonesia and South America also enjoy them; the ingredients vary slightly depending on the place. For example, some people use cornmeal instead of kernels. There is no denying that a simple corn fritter made with a few classic ingredients is a delicacy that deserves appreciation.

Yet, the adventure of experimenting with and modifying traditional food produces incredible results when you give it a try. Furthermore, it's evident that foods like cheese, meat, or veggies taste lovely with the components in the corn cakes. So, why settle for a basic patty if you don't have to? On the other hand, if you are loyal to the corn fritter recipe you currently have, there are still ways to tweak it slightly and upgrade it without adding mix-ins, so don't fret. We have all the secrets and tricks to guide you so you can take your fritter game up a notch.

One way to elevate your corn fritters and reduce food waste simultaneously is to use cornbread in your fritter batter. If you have extra cornbread from last night's dinner, crumble it up. This method is a clever way to use leftover cornbread crumbs because it adds flavor and delightfully changes the texture. Not to mention, some people use cornmeal in their fritters instead of flour anyways, so it's no question that it fits perfectly.

Leave the cornbread pieces chunky or crush them so that it's more pulverized; it all depends on how you want the mouthfeel to be when you bite into the fritter. Incorporate the crumbs into the mixture last. If the batter is too thick to work with, add another dash of milk to loosen it. Also, for those who have a good amount of cornbread and want to experiment, replace most or all of the flour with crumbled cornbread. Just make sure to break it down as much as possible, so it's smaller granules, and measure it, so you have the correct ratio.

This trick is perfect if you prefer fresh corn for your fritters rather than creamed or frozen corn. Put your barbecue to good use by grilling the corn before you make the patties; this is one of the fantastic ways to use grilled corn. It provides the corn patties with a smoky undertone, which you can't achieve with other cooking methods. Grill the corn on the cob until it's cooked throughout and the outside is slightly charred. Then, allow it to cool before you cut off the corn kernels and introduce them to the batter.

If you don't own a grill but want to accomplish something similar, char the corn on the stovetop. Use a cast iron pan or another skillet and cook the corn over high heat. Don't constantly stir the corn — instead, cook it on each side for a few minutes so it has time to sear. You can use fresh, frozen, or canned corn. Although it doesn't produce the level of smokiness that a grill does, it certainly adds depth to the taste of the corn. And when you make the light-colored patties, they have darkened kernels that stand out, which gives gorgeous color contrast.

If you are a fan of fried food, you might enjoy glazed fried chicken or tofu. If so, add fritters to the list of glazed grub you need to try. Just like with other fried foods, adding a glaze complements the crispy exterior and gives it a glossy look that's incredibly appealing to the eye. It's not uncommon to enjoy corn fritters with maple syrup. When you think about it, it is similar to when folks enjoy chicken and waffles with syrup. The salty and savory essence of the food is a perfect match for the sweet maple flavor.

But, instead of dipping the fritters in maple syrup, make a maple glaze to brush on them. Alternatively, drizzle lines over the patties if you don't want to coat them completely in the glaze. Aside from maple, other sweet glazes work just as well, such as honey or molasses. Make the glaze thick enough, so it doesn't soak into the corn patties; otherwise, it makes them soggy. A properly made glaze covers the top and sets, as long as your fritters are cooked long enough too.

One easy way to make the corn patties richer in flavor is to use buttermilk in the batter. If you wonder what exactly buttermilk is and how it's different from whole milk, buttermilk is fermented dairy milk with a bitter undertone; It is also thicker in consistency than milk that hasn't undergone the same process as it. When you think of foods that contain buttermilk, some that might come to mind are buttermilk biscuits, fried chicken, or pancakes. People use it in sweet and savory applications, especially comfort foods, so fritters are the perfect contender. To make buttermilk corn fritters, replace all the milk in the recipe with buttermilk.

This tiny swap instantly boosts the flavor of the food without altering its appearance in any way. If you don't have liquid buttermilk, use some buttermilk powder to achieve the same result. To use the powdered form, just measure the water, stir the powder into it, and you'll have the exact amount of buttermilk you need. This approach is favorable to those who don't go through tons of buttermilk at a time because it reduces food waste.

If you like to make your corn fritters recipe sweet like a dessert, coat them in powdered sugar to finish them off. The sugar not only tastes heavenly but also gives them an excellent presentation. If you do this, it's a good idea to coat the corn cakes once while they are still slightly warm and once again once they've cooled down. Also, drain the fritters first to eliminate any excess oil. For best results, sift the powdered sugar first, or else you'll end up with clumpy corn fritters, and you surely don't want that. Use a sieve to rid the powdered sugar of any chunks. Or, at the very least, mix the sugar with a fork or a whisk to break up the lumps.

When you put powdered sugar on, there are a couple of ways to go about it. First, to coat them entirely put the powdered sugar in a bowl and place the fritters inside, using your hands to move them through the sugar and cover every nook and cranny. Another option is just to coat the top portion of them, which you can do by using a dusting wand or shaker to dust the sugar on lightly. Tap it a few times, and the sugar falls gracefully onto the food.

Mexican street corn, better known as elote, is one of the absolute tastiest ways to enjoy corn on the cob, so if you've never tried it, you're surely missing out. Fortunately, you can use the typical ingredients of Mexican street corn to create mouthwatering corn fritters that have a similar taste. Grilled Mexican street corn recipes consist of corn, Cotija cheese, cilantro, lime juice, mayonnaise, and smoked paprika. Furthermore, people often use sour cream, chili powder, and cayenne when they make them too. To make elote-inspired fritters, add the spices (chili powder, cayenne powder, or smoked paprika) into the batter and chopped cilantro — bonus points if you grill the corn.

Once you make the mixture, fry the fritters as usual. Make some crema sauce with sour cream, mayonnaise, and lime juice; taste the sauce and season it to reach your liking. After cooking the corn cakes, drizzle the crema sauce and sprinkle Cotija cheese atop them. Finish them off with a dusting of chili powder or additional cilantro. Not only do these fritters taste scrumptious, but they also have a show-stopping presentation that is perfect for serving at parties. If you don't want to drizzle the crema sauce on top of them, serve the sauce on the side. However, the sauce helps the cheese and additional toppings adhere to the fritters.

If you want to take the fritters to new heights, pair them with different sauces that bring out the flavor of certain ingredients. Corn is versatile because it works well with sweet, salty, and spicy dips. If you want a sweet dip, whip up some honey butter which melts in your mouth when you dip the warm fritter into it. Regarding fiery sauces, anything from buffalo sauce to sriracha to salsa tastes delicious with corn cakes.

Alternatively, make breakfast corn fritters with a sweet chili jam that contains sweet piquanté peppers, fresh herbs, and cherry tomatoes. Believe it or not, homemade chili jam is easy to make, no matter how skilled you are in the kitchen. To begin, add the vegetable ingredients to a pot with sugar and allow it to simmer, and reduce until it's thick. But hey, if the jam isn't your thing, there is still another option when it comes to dips: creamy sauces. For instance, use ranch dressing or garlic aioli to accompany the corn patties. The creamy sauce, matched with the crunchy exterior, makes it hard to eat just one.

Cheesy corn fritters are out of this world, no matter how you incorporate the cheese. Of course, you can go the simple route and mix shredded cheese into the batter. But there is an alternative method, specifically one that makes it so that the cheese oozes out when you bite the corn fritter. We can thank a Reddit user for explaining how to do so. In their post, they describe the secret as pouring some of the batter into the pan first. Then, place a small cube of cheese on top of it. Next, add more of the batter on top, which locks in the cheese. While the fritters cook, the cheese melts inside.

Enjoy the fritters while they're still hot to experience the cheesy excellence. Bear in mind that some kinds of cheese melt more efficiently than others. For example, you should use something like aged cheddar, American, or mozzarella cheese which all soften quite easily. In contrast, parmesan or feta mostly hold their shape even when you heat them, so they aren't the best options. Of course, you can still use them in the patties for flavor purposes; you won't have that saucy center to bite into.

To make your corn fritters fluffy rather than heavy, whip the egg whites before you add them to the mixture. This technique is the secret to making corncakes with a light interior and crunchy exterior. First, separate the yolks from the whites; the whites whip up much better when there aren't bits of yolks in them, so be careful. Since you only need a couple of eggs, it's easy to whip them by hand; grab a whisk and beat them until they're airy and have soft peaks.

If you are unfamiliar with a soft peak, don't worry. It is as simple as observing the whites after you whip them. To do so, lift some egg whites with the whisk. It should form a peak on the end of the tool that slightly holds shape but droops over. If it doesn't form a peak and is still runny, whisk the mixture more. An electric mixer is also an option if you don't want to do it manually. The mixer gets the job done much quicker, but it creates more dishes to clean, so it all comes down to which method is more appealing. When it's time to incorporate the cloud-like whites into the fritter batter, gently fold it with a rubber spatula to avoid losing all of the air you whipped into them.

Corn fritters are typically vegetarian, but if you are a meat lover at heart, this mix-in idea is exactly what you need to master the ultimate corn fritter. Lucky for you, numerous different types of meat taste outstanding in a corn cake. First, pork products such as ham or bacon provide a pleasant saltiness that complements sweetcorn. Chop it into small pieces and cook it before you mix it into the mixture.

Another type of meat is chicken, whether ground, shredded, or chicken sausage crumbles. Chicken and corn are a heavenly combination in general, but especially when mixed in a fried patty. Lastly, experiment with seafood and include crab meat to spice up the patties. One thing to remember is that you don't want to add so much meat that it distracts from the corn. Because, if you're not careful, you'll make a crab cake or chicken patty. And while those are delicious, the goal is to highlight the corn and its delectable qualities.

Bulk up crispy corn fritters with the addition of vegetables, which supply color, texture, and taste to the patty. If you want to keep it simple, fold in chopped green onions and red chili peppers; their vibrant colors don't go unnoticed. Alternatively, make Tex-Mex corn cakes with diced bell peppers, onions, and jalapeños. Use a variety of bell pepper colors and mix in some black beans to go the extra mile. For best results, sauté or steam the veggies first. Since the fritters only take a couple of minutes to fry, if you put raw bell peppers in them, the veggies won't have enough time to cook.

Another idea, courtesy of @cafemaddy on TikTok, is to use cabbage in the fritters. In her video, she shows the process of how to make these cabbage and corn cakes. Begin by rough chopping white cabbage and then turning the pieces into small dice cuts before you mix it in with the corn. Add the cabbage to your favorite fritter recipe or use a formula similar to the TikTok video (which has corn, cabbage, flour, cilantro, salt, and cornstarch). As you can see, there are several routes to take when it comes to adding vegetables to corn fritters.

There are plenty of amazing ways to use leftover bacon grease. Having said that, it is one of the best fats you can put to use in corn fritters. This is a wise way to elevate biscuits or cornbread, so why not try it with corn fritters too? If your recipe calls for butter or oil, simply swap out the other fat for the bacon grease. If you use leftover bacon grease stored in the refrigerator, be sure to give it a quick spurt in the microwave to melt it down first.

On the other hand, if you plan to use grease you just cooked with, ensure it is cooled down enough so that it doesn't curdle the eggs or milk in the fritter batter. Corn fritter recipes typically only require a tablespoon or two of butter so that you won't need much bacon grease at all. However, that small amount makes a difference because the fat is more flavorful and gives the corn cakes some smokiness.