Description
Herb-Infused Corn Fritters
Add a fresh twist to your fritters with an infusion of parsley and cilantro. These herbaceous bites are as healthy as they are delicious!
Ingredients
2 cups corn kernels
½ cup chickpea flour
1 egg
⅓ cup oat milk
1 tsp baking powder
2 tbsp chopped parsley
1 tbsp chopped cilantro
Lime wedges (for serving)
Instructions
Mix corn, flour, egg, milk, and baking powder. Fold in parsley and cilantro.
Cook spoonfuls of the batter in hot oil until golden.
Serve with lime for a refreshing finish.
#HerbCornMagic
Step-by-Step Guide
Follow these detailed instructions for perfect fritters every time. First, ensure your corn kernels are patted dry to prevent a soggy batter. In a large mixing bowl, whisk together the chickpea flour and baking powder. In a separate small bowl, lightly beat the egg and oat milk. Pour the wet ingredients into the dry and stir until just combined—a few lumps are fine. Gently fold in the corn kernels, parsley, and cilantro. Let the batter rest for 5 minutes; this allows the chickpea flour to hydrate. Meanwhile, heat a generous 1/4 inch of a neutral oil (like avocado or canola) in a large skillet over medium heat. Test the oil by dropping a small bit of batter in; it should sizzle gently. Using a tablespoon, carefully spoon portions of batter into the hot oil, flattening them slightly with the back of the spoon. Avoid crowding the pan. Fry for 2-3 minutes per side until deeply golden brown and crisp. Transfer to a wire rack set over a paper towel to drain.
Serving Suggestions
While delicious on their own, these fritters shine with creative accompaniments. Serve them immediately with lime wedges for a classic, bright finish. For a creamy contrast, offer a side of cool Greek yogurt or sour cream mixed with a pinch of lime zest. Turn them into a hearty meal by placing them on a bed of peppery arugula with a light lemon vinaigrette. They also make an excellent appetizer when paired with a spicy avocado crema or a fresh tomato salsa. For a brunch twist, top with a poached egg and a drizzle of hot sauce.
How-to Summary
Combine dry ingredients, mix with wet, fold in corn and herbs. Rest batter. Fry spoonfuls in hot oil until golden. Drain and serve immediately with lime or your chosen dipping sauce.
Frequently Asked Questions
Can I use frozen corn? Yes, thawed frozen corn works perfectly. Just be sure to pat it very dry to remove excess moisture.
What can I substitute for chickpea flour? All-purpose flour or a 1:1 gluten-free flour blend can be used, though chickpea flour adds a lovely nutty flavor and protein.
Can I make the batter ahead of time? It’s best cooked fresh. Letting it sit too long can make the herbs wilt and the batter too thick.
How do I keep them crispy? Serve immediately. If you must keep them warm, place them in a single layer on a wire rack in a 250°F oven.
Are they gluten-free? Yes, as written with chickpea flour, this recipe is naturally gluten-free.
Common Mistakes to Avoid
Avoid these pitfalls: Using wet corn will create a loose, spattery batter. Over-mixing the batter leads to tough fritters. Frying in oil that isn’t hot enough causes the fritters to absorb oil and become greasy. Conversely, oil that’s too hot will burn the outside before the inside cooks. Finally, do not overcrowd the pan, as it lowers the oil temperature dramatically and steams the fritters instead of frying them.
Conclusion
These Herb-Infused Corn Fritters are a simple yet impressive way to celebrate fresh flavors. The combination of sweet corn with vibrant parsley and cilantro creates a dish that is both comforting and exciting. By following the detailed steps and avoiding common errors, you’ll achieve a crispy exterior and a tender, flavorful center every time. Perfect for a quick snack, a side dish, or the star of a light meal, these fritters are sure to become a versatile favorite in your kitchen. Enjoy the #HerbCornMagic!
