Sweetcorn Fritters Recipe

Mix dry ingredients

In a medium bowl whisk together 1 cup all-purpose flour, 1 tsp baking powder, 1 tbsp granulated sugar, 1 tsp salt, 1 tsp freshly ground black pepper, 1/2 tsp smoked paprika and 1/4 tsp ground cumin until evenly combined.

Combine wet ingredients

In a separate small bowl beat 1 large egg with 1 cup whole milk and 1 tablespoon vegetable oil until smooth.

Pour the wet mixture into the dry ingredients and gently stir until just combined. Do not overmix; a few small lumps are fine. The batter should be thick but spoonable. If too thick, add up to 1–2 tablespoons extra milk.

Stir the 2 cups corn kernels, 1/2 cup finely chopped red bell pepper, 1/4 cup chopped green onion, and 2 tablespoons chopped cilantro (if using) into the batter until evenly distributed. Taste the batter and adjust salt/pepper as needed.

Heat a large heavy skillet or cast-iron pan over medium-high heat. Pour in enough vegetable oil to come about 1/8–1/4 inch up the side of the pan (about 1 cup depending on pan size). Heat until shimmering but not smoking (about 350°F / 175°C if using a thermometer).

When oil is hot, reduce heat slightly to maintain an even medium temperature. Using a 1/4-cup measure or two spoons, drop heaping spoonfuls of batter into the oil, spacing 1–2 inches apart. Do not overcrowd — cook in batches.

Fry the fritters until golden brown and crisp on the bottom, about 2–3 minutes, then flip and cook the other side another 2–3 minutes. The centers should be cooked through and not doughy. Adjust heat as needed so they brown evenly without burning.

Transfer cooked fritters to a paper towel–lined plate or a wire rack set over a baking sheet and lightly season with a pinch of salt while still hot.

Repeat with remaining batter. If the oil cools too much between batches, increase heat briefly and then let it come back down to temperature before adding more batter.

While fritters cook, whisk together 1/2 cup plain Greek yogurt (or sour cream), 1 tablespoon lime juice, 1 teaspoon hot sauce, and 1/2 teaspoon honey in a small bowl. Season to taste with salt. Chill until ready to serve.

Serve fritters warm with the dipping sauce on the side. They can be kept warm in a 200°F (95°C) oven for up to 15–20 minutes on a rack while finishing the remaining batches.