Corn fritters are loved in our house. I wanted to find a healthy version, one that wasn’t fried. Searching around I found this baked recipe. I ended up adding more flour than it asked for since it wasn’t “thick” without about another half cup. They looked different yet still tasted good. I didn’t have fresh corn so I used frozen which I thawed. Easy to make, I’ll probably make this again.
Baked Corn Fritters
(makes 16 small fritters)
1 cup + 2 tablespoons flour
¼ teaspoon baking powder
1 ½ teaspoons salt
1 ½ teaspoons coriander powder
½ teaspoon cumin powder
Splash of lemon juice
½ cup water
½ cup milk
2 cups corn kernels (from 2 large ears)
6 scallions, chopped (reserve 1 tablespoon for dipping sauce)
¼ cup chopped cilantro (reserve 1 teaspoon for dipping sauce)
1 small garlic clove, minced
Preheat oven to 425° F. Line two baking sheets with parchment paper and grease the paper with
Whisk together the dry ingredients (flour – cumin powder) in a large bowl. Whisk in the egg, lemon juice and water, and once it is combined, add the milk. The batter will be thick. Stir in the corn, chopped scallion and cilantro, and garlic.
Drop rounded tablespoons of the batter onto the baking sheets, leaving at least 1 inch between
Bake on middle rack for 10 minutes; the fritters will be golden brown on the bottom.. Remove the pans from the oven after 10 minutes and flip over the fritters. Return the pans to the oven, switching positions of the pans, and bake for an addition 8-10 minutes.
Remove the pans from the oven and let cool slightly before transferring to a paper towel-lined dish to absorb excess oil (there won’t be very much, if any).