Corn and Red Pepper Fritters
Crisp, golden, and bursting with flavor, these Corn and Red Pepper Fritters are the perfect marriage of sweet and savory. Featuring fresh corn kernels, vibrant red bell peppers, and a hint of cumin, these fritters come together with a thick, spoonable batter for the ultimate crunch. The addition of sliced scallions and chopped cilantro adds a refreshing herby punch, making them ideal as a snack, appetizer, or side dish. Lightly fried to perfection, each fritter is a colorful, satisfying bite that pairs beautifully with a dollop of sour cream or your favorite dipping sauce. Ready in just 35 minutes, this recipe is perfect for showcasing the natural sweetness of fresh, seasonal corn.
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Recipe Information
Ingredients
- 1.5 cups Fresh corn kernels (about 2 ears of corn)
- 1 medium Red bell pepper, finely diced
- 0.75 cup All-purpose flour
- 0.25 cup Cornmeal
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 0.25 teaspoon Ground cumin
- 2 large Eggs, lightly beaten
- 0.25 cup Whole milk
- 2 stalks Scallions, thinly sliced
- 2 tablespoons Fresh cilantro, chopped
- 0.5 cup Vegetable oil, for frying
Instructions
In a large mixing bowl, combine the flour, cornmeal, baking powder, salt, black pepper, and ground cumin. Stir well to distribute the dry ingredients evenly.
Add the corn kernels, diced red bell pepper, scallions, and cilantro to the dry mixture. Toss to coat the vegetables evenly in the flour mixture.
In a separate small bowl, whisk together the eggs and milk until fully combined.
Pour the egg and milk mixture into the bowl with the dry ingredients and vegetables. Stir gently until a batter forms, taking care not to overmix. The mixture should be thick but spoonable.
Heat the vegetable oil in a large skillet over medium heat. Make sure the oil is hot but not smoking, about 350°F (175°C).
Using a tablespoon or a small ice cream scoop, drop dollops of batter into the hot oil, flattening slightly with the back of the spoon if needed. Be careful not to overcrowd the skillet.
Fry the fritters for 2–3 minutes on each side, or until golden brown and crispy. Adjust the heat as necessary to prevent burning and ensure even cooking.
Once cooked, transfer the fritters to a plate lined with paper towels to drain any excess oil. Repeat with the remaining batter, adding more oil to the skillet as needed.
Serve the fritters warm with your favorite dipping sauce or a dollop of sour cream. Garnish with extra chopped cilantro if desired.
Nutrition Facts
Calories |
2045 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.5 g | 175% | |
| Saturated Fat | 21.7 g | 108% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 379 mg | 126% | |
| Sodium | 1837 mg | 80% | |
| Total Carbohydrate | 181.0 g | 66% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 25.0 g | ||
| Protein | 38.4 g | 77% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 190 mg | 15% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 1578 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
