I have deep aversion for frying things, and since getting the air-fryer I almost never do it on top of the stove. This recipe appealed to me, and I could not quite see it working in the air-fryer, so I took a deep breath and embraced the job. Absolutely worth it. And since it is shallow frying, it was not that bad at all. It all starts with a can of corn. Yes, corn from a can. Trust me, it works beautifully…
CORN FRITTERS
(adapted from Tin Can Magic)
1 can (340g) corn in water, drained
about 1/4 cup parsley leaves, minced
zest of 1 lemon
3 tablespoons all-purpose flour
2 eggs
½ teaspoon salt
grapeseed oil for shallow frying
Stir together the corn, minced parsley, flour, eggs, zest and salt in a large mixing bowl. Reserve.
Heat a wide, non-stick frying pan over high heat, then pour in enough oil to coat the pan. When the oil is almost starting to smoke, spoon the corn mixture into the pan, leaving enough space between the portions. You will have enough for about 8 fritters, so eye-ball the amounts.
Allow the fritters to cook on one side for 3–4 minutes, then carefully flip and fry for another 4 minutes. Transfer the fritters to a plate lined with paper towels, and keep warm in a low oven as you fry the second batch.
ENJOY!
to print the recipe, click here
Comments: This is one of those recipes that I thought could have a high chance of failure. Most batters for fritters get some type of leavening agent for extra lift, this one did not. I was pleasantly surprised by the resulting texture. My only advice is to leave it alone as you pour the portions on the hot oil. You need that beautiful brown crust to form, that will set the cake and allow the interior to get all creamy. Could you use fresh corn? I am sure you could, but the beauty of this recipe is the simplicity. Plus, using canned corn makes this simple recipe easy to make the whole year. We had it with shrimp in a spice tomato-based broth. A very tasty dinner.
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Bewitching Kitchen 
I do not eat corn often. Haven’t a clue why: perhaps have always thought of it more an ‘American’ vegetable and there are so many other choices here . . . but, fried or not, I do like fritters. Even if I do not like frying like you ! A long way to tell you this simple recipe is very welcome 🙂 ! Like the lemon and heaps of parsley . . .may play around with a few herbs as there are no spices to ‘disturb’ .. . . oh, they DO look moreish . . . Joke against myself – at last bought an air fryer about a month ago . . . have been so busy it is still on a shelf unpacked . . . really have to ‘play around’ with that also . . best . . .
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we love corn on the cob, but with my braces it is just not doable – the fritters brought corn back to me, although I must say Phil shaves all the corn kernels off the cob when he makes it, and places in a bowl with salt and pepper for me… isn’t he a gem? (sigh)
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Sally,
I’m assuming the zest goes in the batter. Can’t wait to try this even though I have the same aversion to frying in the stove as you. Thanks!
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oh shoots – I was going to write “mix everything in a bowl”, then decided to list and of course forgot the zest – yes it all goes together – I will edit later…
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It’s not often I fry, but oh the flavour benefits. And when I do fry I want a real treat: just like these gorgeous corn fritters which I can almost taste here 😀
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you know when you make something and you are not sure of it until the very end… and then you taste it and music starts playing in your mind? 😉
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oh believe me I do. And that symphony in the mind is a joyous thing when it does play. And annoying when it remains muted!
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Hi Sally,
To quote” Heat a wide, non-stick frying pan over high heat, then pour in enough oil to coat the pan”
To moi, it sounds more like searing/saute 🙂
Unlike you, I don’t have an aversion to deep frying although we only use the deep fryer about once a month. The recipe sounds good and I will be trying these patties both ways..saute and deep fry. I wonder what the the difference will be, if any. All in the name of science of course.
Cheers,
Peter
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to me, the “shallow frying” is a best description, because when I see “saute” I immediately assume it is ok to move it around, which is exactly what you cannot do here. As to deep frying them, I just fear that they could dissolve because the binding is quite delicate – you might have to adjust a bit and make them with more flour, I think…. let me know what your experiments produce! 😉
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I grew up in Iowa, and corn fritters were a summer staple. They’re even better made with fresh corn. We would use whatever ears we had cooked the night before and didn’t eat. I like them best with a schmear of butter and a sprinkling of powdered sugar or applesauce. They make a simple summer meal served with garden-fresh sliced tomatoes. Yum!!
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Delicious indeed!!!!!
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We don’t deep fry too often, not healthy! But I can’t lie, I do like fried foods once in awhile and this would be a great choice.
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Sally, the fritters sound great and I’ve pinned them. When we were going into lockdown I bought several cans of corn for the pantry so I’m all set. 😊
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