Fried Corn Cakes Recipe (2024)

FAQs

How do you keep corn fritters from falling apart? ›

Eggs. Two whisked eggs act as the binding agent of the ingredients so the fritters do not fall apart.

The biggest reason fritters come out soggy are either the oil isn't hot enough, or too many are added to the oil at once. This recipe makes about 20 fritters, and you will want to cook them in batches of 5-6 at a time. Adding too many of them to the oil at once cools down the oil and results in soggy fritters.

The consistency of the batter should be a bit like pancake batter—a little on the thin side. Thick batter can result in dry texture and cornbread that crumbles easily after baking. If you feel your batter is too thick, simply add a splash of extra milk.

Corn fritters are almost always sweet and come in a thin, flat shape. They are also pan fried. Nuggets, on the other hand, are deep fried and can be seasoned in a variety of ways- spicy, sweet, or my personal favorite, filled with mozzarella cheese.

They just need a simple, light batter of flour, cornstarch, and baking powder mixed with seltzer to tie them together. The seltzer and baking powder ensure that the fritters are shatteringly crisp–even slightly tired vegetables emerge from the oil crunchy, fresh, and sweet.

Is baking soda or powder best for frying? A pinch of baking soda can help produce crispy fried foods. It reacts with the acid in the batter to create carbon dioxide bubbles. These lead to an airy batter and a crisper, fluffier result.

Here are some frittering tips:

Chop everything to small dice so that the fritters stay together when frying, you are just adding enough egg and flour to barely coat the ingredients, and large chunks have a tendency to make the fritters fall apart.

The most common reason that fritters get soggy is due to cooking them in oil that isn't hot enough. So first make sure that you use just enough oil to cover the surface of your skillet. Then wait until the oil is hot before you add the batter.

Add flour to your wet batter! Large veggies have a high water content (which we know equals soggy fritters). But don't stress! Adding flour to a wetter batter will give you the thick consistency you want.

1Preheat the oven to 400°F (204°C). We recommend allowing cornbread batter to sit for 10 to 15 minutes before baking, so if you prefer, you can delay heating the oven until you make the batter. 2Melt the butter, and then set aside to cool slightly.

What happens if you over mix cornbread batter? ›

Overmixing the batter

In your zeal to thoroughly combine wet and dry ingredients, the extra agitation develops the gluten in any flour you use, creating a tough, dense, chewy bread. It might also end up being gummy or crumbly, depending on how long you bake it.

Try cutting your proportion of grease or fat by about a third. Replace white sugar with a moist sweetener. If your cornbread recipe calls for white sugar, try replacing it with a moister sweetener. Light brown sugar, honey, or corn syrup will all add a little more wetness to the recipe.

Don't stack them on each other, as they will likely steam and soften. Why are my corn fritters falling apart? If using frozen or canned corn, drain well to eliminate excess moisture.

The most common causes for soggy fritters are too much batter (basic flour and egg batter like used in pancakes will never cook up crispy), and whatever you're frittering leeches too much water when cooking.

Corn fritters can be made to have a similar appearance to, and thus be mistaken for, johnnycake. They are sometimes called corn nuggets.

If your zucchini fritters are falling apart, it's likely because the fritters are sticking to the skillet or the batter was too wet. Getting the zucchini dry before preparing the batter so the binding agents can hold the fritter together. If you have a non-stick frying pan, opt for that as well.

Batter consistency is key to good fritters. If too runny, add a touch of extra flour (otherwise fritters soggy inside). If way too thick, add a touch of water. It does come down to how juicy / how well the water was removed from the zucchinis.

The most common causes for soggy fritters are too much batter (basic flour and egg batter like used in pancakes will never cook up crispy), and whatever you're frittering leeches too much water when cooking.

Once you buy your fresh corn, it's important to keep it cool and humid—no matter if you bought it refrigerated at the grocery store or fresh from the farmers market. “Store in the fridge and in the husk until use,” says Walczak.