Ever looked at a can of corn in your pantry and wondered what magic you could create? This Canned Corn Fritters recipe is your answer! It's a simple, quick, and incredibly satisfying way to transform a humble ingredient into golden, savory patties bursting with sweet corn flavor. The combination of corn flour and corn grits gives them a unique, tender texture with delightful little pops of whole corn kernels. Perfect as a hearty snack, a delicious side dish, or even a light lunch, these fritters are sure to become a new family favorite.
Canned Corn Fritters
Ingredients for Canned Corn Fritters
- 400 g canned corn (1 can)
- 130 g corn flour
- 25 g corn grits
- 1 egg
- 20 ml corn oil
- 1/4 teaspoon baking powder
- salt to taste
- vegetable oil for frying
How to Make Canned Corn Fritters
Transfer the canned corn with its liquid into a tall blender cup.
Pulse the corn a few times in the blender.
Crack a large egg into a bowl and mix the ingredients thoroughly.
Transfer the canned corn, along with its liquid, into a tall blender cup. If there’s a lot of brine, drain about half of it to prevent the batter from becoming too watery.
Pulse the corn a few times. You don’t need to turn the kernels into a puree; just a light blend to leave some noticeable pieces is enough. The kernels will remain juicy, which tastes delicious in the finished fritters!
Crack a large egg into a bowl and mix the ingredients thoroughly. For a sweet version, you can make the batter without an egg, replacing it with half of an overripe banana.
Add the corn flour and corn grits.
Add the corn flour and corn grits. If you were to make the fritters with only corn grits, you would need to pre-cook them with boiling water. However, adding a small amount of dry grits to the batter will give the fritters a more interesting texture.
Add the olive oil and mix the batter thoroughly.
Add the baking powder.
Cook on very low heat for about 8 minutes on one side.
Add the olive oil and mix the batter thoroughly so that the flour and grits absorb the moisture.
Add the baking powder. You can substitute this with 1/3 teaspoon of baking soda combined with two teaspoons of 6% vinegar.
Mix the batter well, cover the bowl with plastic wrap, and let it rest for 20 minutes. Heat a frying pan and add two tablespoons of vegetable oil for frying. Spoon the batter onto the pan, leaving a little space between the fritters, as they will expand slightly while cooking due to the baking powder. Cover the pan with a lid and cook on very low heat for about 8 minutes on one side. I don’t recommend frying them quickly like pancakes, as the corn grits will remain hard.
Flip and cook the fritters for another 7-8 minutes on low heat.
Flip the fritters and cook for another 7-8 minutes on low heat, with the pan covered. Keep an eye on them to make sure they don’t burn.
Serve the corn fritters hot.
Serve the corn fritters hot. They make an excellent side dish for meat with gravy and are also delicious on their own.
And there you have it—warm, golden corn fritters ready to be enjoyed! These versatile little patties are fantastic served hot, perhaps with a dollop of sour cream, a zesty yogurt dip, or a sprinkle of fresh herbs. They pair wonderfully with a hearty chili, a saucy meat dish, or a fresh garden salad. We hope this simple recipe inspires you to see the amazing potential in your pantry staples. Enjoy the comforting taste and delightful texture of your homemade corn fritters!
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