Best 2 Sourdough Corn Fritters Recipes

Craving a delectable and wholesome dish that tantalizes your taste buds? Look no further than sourdough corn fritters, a culinary delight that combines the tangy flavor of sourdough with the sweet and savory notes of corn. These fritters are a versatile treat that can be enjoyed as an appetizer, side dish, or even a main course. With their crispy exterior and fluffy interior, these fritters are sure to be a hit at your next gathering. This article presents a collection of sourdough corn fritter recipes, each with its own unique twist. From classic recipes to gluten-free and vegan variations, there's something for every palate. Get ready to embark on a culinary journey and discover the delightful symphony of flavors that sourdough corn fritters have to offer.

Let's cook with our recipes!

SAVORY CORN FRITTERS

Savory Corn Fritters image

These corn fritters use fresh, whole kernels, mixed with spices, scallions and a simple batter. Corn fritters come in many types, from the cornmeal-based, deep-fried hush puppies, to the more patty-shaped, pan-fried fritters. Pan-seared in hot oil until crisp, these patty-like fritters contain Cheddar, which adds creaminess while still allowing the crunchy corn kernels to provide a pop of sweet flavor and texture with each bite. Fritters make an excellent side for a cookout, as they stand up to smoky barbecue flavors and can be enjoyed warm or at room temperature. Leftovers make an excellent breakfast, with a dollop of sour cream or plain yogurt on top.

Provided by Vallery Lomas

Categories finger foods, vegetables, appetizer, side dish

Time 30m

Yield 18 fritters

Number Of Ingredients 12

Ingredients

2 large eggs
2/3 cup whole milk
1 teaspoon fine sea salt
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cayenne
1 cup all-purpose flour
2 teaspoons baking powder
3 cups corn kernels, fresh or frozen and thawed (about 1 pound)
1/4 cup chopped scallion greens
1 cup sharp Cheddar, shredded
Vegetable oil, coconut oil or shortening, for frying

Steps:

In a large bowl, whisk together the eggs, milk, salt, garlic powder, black pepper and ground cayenne. Whisk in the flour and baking powder until just combined. Stir in the corn, scallions and Cheddar.
Heat a cast-iron skillet over medium-low and add enough oil to generously coat the bottom of the skillet.
Once the oil is shimmering hot, add a heaping tablespoon of the batter to the skillet. Use the back of the spoon to flatten it into a round patty. Repeat to fry 3 to 4 fritters at once. Fry on each side until golden, about 2 minutes, then cook for an additional 2 minutes. Add more oil as needed.
Remove from the skillet and transfer to a paper towel-lined baking sheet. Repeat until all fritters are fried. Serve warm or at room temperature.

EASY SOUTHERN CORN FRITTERS

Easy Southern Corn Fritters image

Make and share this Easy Southern Corn Fritters recipe from Food.com.

Provided by Maggie

Categories Breads

Time 45m

Yield 9 fritters

Number Of Ingredients 7

Ingredients

15 ounces corn (drain and reserve juice)
2 medium eggs
1/2 teaspoon salt
1 cup flour
1 teaspoon baking powder
1 teaspoon sugar
bacon grease (for frying) or margarine (for frying)

Steps:

Drain the liquid from the the canned corn. Measure 1/4 cup of it, and discard the rest.
In a medium sized bowl combine the corn juice you've just measured and the eggs.
Use a whisk to beat them smooth.
Add the salt, flour, baking powder and sugar. Mix really well, until there are no lumps.
Add the drained corn and mix again.
Heat about 2 tablespoons of bacon grease or margarine in a large iron skillet over medium high heat.
When the fat is hot, it's time to drop in the fritters. I drop about 1/4 of a cup of batter for each fritter, cooking about 3 or 4 together in the same pan. Fry them just like pancakes, turning them, after the under side is crispy brown. They cook a little slower than pancakes, because they are thicker.
After they have browned on both sides, transfer them to a plate to keep warm.
Add more fat to the pan as necessary.
This recipe makes about 8 or 9 fritters. I usually double it because they are so popular.
I serve the fritters with applesauce, or Pancake Syrup or just plain with more margarine for the kids. They can take the place of both starch and bread in a meal. For lunch, or a light supper, make Scalloped Tomatoes, Corn Fritters, and serve fruit and yogurt for dessert. Delicious!

Tips for Making Perfect Sourdough Corn Fritters:

Choose the right sourdough starter: Use a mature, active sourdough starter that is bubbly and has a sour aroma.
Use fresh corn: Fresh corn kernels will give your fritters the best flavor and texture.
Don't overmix the batter: Overmixing will make the fritters tough. Mix just until the ingredients are combined.
Let the batter rest: Letting the batter rest for 30 minutes before cooking will help the sourdough starter to activate and give the fritters a better flavor and texture.
Cook the fritters over medium heat: Cooking the fritters over medium heat will help them to cook evenly and prevent them from burning.
Serve the fritters warm: Sourdough corn fritters are best served warm, when they are crispy on the outside and fluffy on the inside.

Conclusion:

Sourdough corn fritters are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be tailored to your own taste preferences. Whether you like them sweet or savory, crispy or fluffy, sourdough corn fritters are sure to be a hit. So next time you have some leftover sourdough starter, give this recipe a try!