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Crispy, candy corn fritters paired with tangy, creamy whipped feta—this recipe is a beautiful mix of textures and flavors! Serve them as mini corn fritters for an appetizer or occasion finger meals, or make barely bigger patties for breakfast or brunch.
Bounce to: ℹ️ Overview | 🛒 Substances | 📷 How To Make | 📹 Watch The Video | 👩🍳 Recipe Ideas | 🥗 Serving Ideas | 📝 Full Recipe Card | 🍽 Extra Comparable Recipes
These candy corn fritters are crispy on the surface, smooth on the within, and filled with bursts of juicy corn, bell peppers, and herby chives. The whipped feta topping, creamy with a salty tang, takes them to the following stage. Prime all of it with recent cherry tomatoes for a pop of acidity and a sprinkle of additional chives.
These corn fritters are tremendous versatile. Serve them as mini fritters in the event you’re on the lookout for a sublime appetizer or crowd-pleasing canapés. Or, make bigger fritters in the event you’re after a cafe-style breakfast or brunch dish. I really like them with eggs and smoked salmon or avocado, and they’re nice as lunchbox staples for teenagers or grownups.
👩🍳 You may also like the next: tacky and scrumptious broccoli fritters, gluten-free pea, corn and halloumi fritters, Indian-inspired and high-protein paneer fritters, shrimp fritters with spicy aioli, nutrient-dense cavolo nero and corn fritters (will also be made with common kale), or this corn recipe: corn & cream cheese dip.
What You’ll Want
Here’s what you’ll want for this corn fritters recipe. Discover the total measurements within the recipe card beneath.
- Corn kernels: candy corn kernels, both thawed-out frozen corn, canned corn, or partially cooked recent corn – that is the star of the dish!
- Bell peppers (yellow, crimson, or inexperienced) for a refined crunch and further bulk. Chives or inexperienced onions for a light oniony taste with freshness.
- Eggs bind all the things collectively, whereas flour (common or gluten-free) will give them construction. You can additionally use a combination of almond meal and cassava or tapioca flour as a substitute of standard flour. Baking powder makes them a bit of fluffy.
- Plus: salt, pepper, and olive oil for frying the fritters.
- For the whipped feta: Feta cheese for tangy and creamy base, Greek yogurt to steadiness the saltiness of feta and provides it some smoothness. Garlic will give a punchy taste however will be omitted.
- Different toppings: Cherry tomatoes for a recent, tangy chew and a few further chives for garnish.
How To Make Corn Fritters With Whipped Feta
Discover the total recipe and dietary info beneath. Listed below are some helpful step-by-step photographs for how one can make corn fritters and the whipped feta.
- Prep the corn: Thaw frozen corn with sizzling water, and pressure nicely.
- Make the batter: Whisk eggs with salt and pepper, combine in flour and baking powder. Add corn, bell peppers, and chives, stirring till you get a thick, creamy batter.
- Cook dinner fritters: Warmth oil in a skillet over medium-high warmth. Spoon in batter (1 tbsp for minis, 2 tbsp for bigger fritters). Fry 2 minutes per facet till golden and crispy. Repeat with remaining batter.
- Make whipped feta: Mix feta, yogurt, and garlic till easy.
- Assemble: Prime every fritter with whipped feta, cherry tomato slices, and further chives.
Watch The Video
Recipe Ideas/Variations
- Corn choices: Frozen, recent, and even canned (rinsed) corn works.
- Feta substitutions: Strive ricotta or cream cheese for a milder topping.
- Add-ins: Combine in chili flakes or paprika for some warmth. You may as well add crispy bacon bits, grated halloumi, Cheddar or Parmesan, or some jalapenos.
- Crispier fritters: Don’t overcrowd the pan and use medium-high warmth for the right golden crust.
Serving Ideas
- As finger meals with whipped feta and cherry tomatoes.
- Pair bigger fritters with poached eggs and smoked salmon or avocado for a brunch deal with or my salmon crudo.
- Add to lunchboxes for a satisfying noon snack.
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Golden corn fritters meet fluffy whipped feta for a match made in foodie heaven. Whether or not it is a snack, brunch, or occasion deal with, this one’s a winner. Beneath recipe is for mini corn fritters and makes about 26 items (2-3 per serving) however you should utilize precisely the identical recipe for bigger fritters and make about 12-14 medium fritters.
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Put together the corn: Thaw corn in a bowl with sizzling water for a couple of minutes. Pressure completely.
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Combine the batter: In a bowl, whisk eggs, salt, and pepper. Combine in flour and baking powder, adopted by corn, bell peppers, and chives, till it varieties a thick batter.
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Cook dinner the fritters: Warmth oil (about 1.5 tablespoons) in a big skillet over medium-high warmth. Add batter in spoonfuls (modify measurement primarily based on choice, I exploit 1 tablespoon for mini corn fritters and a pair of tablespoons for breakfast fritters). Fry for two minutes per facet or till golden. Take away to a paper towel-lined plate to soak up extra oil. Repeat.
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Whip the feta: Mix Greek yogurt, feta, and garlic till easy. You need to use a hand-held blender, standing blender, or a meals processor.
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Assemble: Prime fritters with a dollop of whipped feta, cherry tomato slices, and a sprinkle of chives.
Freezing: Place cooked fritters in a single layer on a tray, freeze till stable, then switch to a bag or container. Reheat from frozen in an oven or skillet.
Make-ahead ideas:
- Whipped feta: Make 1-2 days forward and retailer within the fridge.
- Prep veggies: Cube peppers and thaw corn the day earlier than.
- Batter: Combine recent earlier than cooking for finest outcomes.
Can I exploit canned corn? Sure, simply drain and rinse completely earlier than utilizing.
What’s the perfect substitute for feta? Ricotta or cream cheese can work, however they gained’t have the identical tangy kick.
How do I make them gluten-free? Use a gluten-free all-purpose flour mix or almond meal.
How can I make these vegan? Exchange eggs with a flaxseed or chia egg and skip the whipped feta for a plant-based dip like hummus.
Serving: 2 mini fritters | Energy: 113kcal | Carbohydrates: 13g | Protein: 4g | Fats: 6g | Saturated Fats: 2g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 3g | Trans Fats: 0.004g | Ldl cholesterol: 34mg | Sodium: 294mg | Potassium: 165mg | Fiber: 1g | Sugar: 1g | Vitamin A: 166IU | Vitamin C: 16mg | Calcium: 65mg | Iron: 1mg