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Crispy Sweet Corn and Red Pepper Fritters

Golden, crispy savory pancakes packed with sweet corn, vibrant red bell peppers, and fresh herbs, perfect for brunch or appetizers.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Breakfast, Side Dish
Cuisine: American, Vegetarian
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

Fritter Batter
  • 2 cups sweet corn kernels fresh, canned, or thawed frozen
  • 1 cup red bell pepper finely diced
  • 0.25 cup fresh chives finely chopped, plus more for garnish
  • 2 tbsp fresh parsley chopped
  • 0.75 cup all-purpose flour
  • 0.25 cup cornmeal
  • 1 tsp baking powder
  • 0.5 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 1 tsp kosher salt
  • 0.5 tsp black pepper freshly cracked
  • 2 large eggs lightly beaten
  • 0.25 cup milk or buttermilk
  • 3 tbsp vegetable oil for frying
  • 1 pinch coarse sea salt for finishing

Equipment

  • Large mixing bowl
  • Heavy-bottomed skillet or cast-iron pan
  • Spatula
  • Paper towels

Method
 

  1. Prepare and dice the corn, red bell pepper, chives, and parsley.
  2. In a large bowl, whisk together the flour, cornmeal, baking powder, garlic powder, smoked paprika, salt, and pepper.
  3. Create a well in the center and add the beaten eggs and milk. Gently mix until just combined.
  4. Fold in the corn, red bell pepper, chives, and parsley until coated.
  5. Heat oil in a large skillet over medium-high heat until shimmering.
  6. Drop quarter-cup portions of batter into the pan, flattening slightly. Do not overcrowd.
  7. Fry for 3-4 minutes per side until golden brown and crispy.
  8. Drain on paper towels, sprinkle with coarse sea salt, and garnish with fresh chives before serving.

Notes

Ensure your canned or frozen corn is dried thoroughly before adding to the batter to ensure maximum crispiness.