Corn & Vegetable Fritters

Photo of completed Corn & Vegetable Fritters

This recipe for Corn & Vegetable Fritters is simple, versatile, and a delicious way to eat vegetables. There are no complicated steps, but it makes you feel surprised once you take the first bite of the fritters. Crispy on the outside and soft on the inside. They are very tasty and make a great snack or appetizer.

Ingredients

  • 1 Corn Cob
  • 1/8 Cup Bean Sprouts (optional)
  • 2 Tablespoons Chopped/Sliced White Onions
  • 3 Tablespoons Chopped Scallions
  • 1 Tablespoon Chopped Jalapeño (optional)
  • 10-12 Chives (roughly chop or cut)
  • 1/4 Cup All Purpose Flour/flour
  • 1/2 Cup Rice Flour
  • 1/4 Teaspoon Baking Powder
  • 1/2 Tablespoon Salt (-/+ adjustable to your taste)
  • 1/8 Teaspoon White Pepper
  • 1/4 - 1/2 Cup Cold Water (-/+ adjustable, don’t add all at once)
  • Oil for shallow frying

Instructions

  1. Prepare the corn & vegetables - Remove the corn kernels from the cob and set them aside.
  2. Clean bean sprouts, set aside.
  3. Chop/slice onion, scallions, jalapeño & chives. Set it aside.
  4. Prepare the batter - In a bowl, add all purpose flour, rice flour, baking powder, salt & white pepper.
  5. Add water a little bit at a time into the flour mixture and mix well to combine into a smooth batter.
  6. Add corn kernels, scallions, onions, jalapeño, chives and bean sprouts into the batter.
  7. Mix well to combine and set the batter aside.
  8. Prepare for shallow-frying - Heat up a pan over medium-high heat with enough oil for shallow-frying.
  9. Once the oil is hot and ready for frying, scoop up a heaping tablespoon of batter mixture and gently drop it into the pan.
  10. Fry the fritters until golden brown on both sides.
  11. Dish out and place them on a kitchen/paper towel.
  12. Repeat and continue the process until all the batter is used up.
  13. Serve it warm with your favorite chili dipping sauce.
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Video

Tips & Notes

  1. You can use frozen corn instead of fresh corn on the cob.
  2. You can use white, yellow or red onions.
  3. Jalapeño can be replaced with red or green chili. For non spicy version, omit chili.
  4. You can omit chives if you dislike chives.
  5. If the batter is too thick, you may add more water.
  6. Add water a little bit at a time as you mix to the right consistency. Not too thick and not too runny.
  7. Adjust salt according to your taste buds.
  8. This fritters great with sweet chili dipping sauce.
  9. To make great fritters, you need a consistent batter. Add more flour if the mixture is too runny. This will prevent the insides of the fritters from getting soggy. Water can be added if it is too thick.
  10. The fritter will absorb more oil if the oil level is too low. When the oil is too hot, the fritter burns on the outside and does not cook through. Make sure the oil temperature is just right.
  11. When it comes to fritters, for my stove model, I always set the heat to level 4/medium high. The fritters came out crispy on the outside and moist inside. While electric and gas stoves work very differently, their burners produce similar temperatures that can vary slightly.
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