Dutch Corn Fritters
These Pennsylvania Dutch corn fritters are crisp-edged, tender little corn-filled pancakes—perfect for a hearty breakfast or a light, summery side. They come together quickly with pantry ingredients and can be dressed up with sour cream, green onions, bacon, or a drizzle of maple syrup.
Equipment
- Skillet
- measuring spoons
- cookie scoop or large teaspoon
Ingredients
- 1 3/4 cups sweet corn equals one can or two large ears of fresh corn
- 1 teaspoon salt
- 1/3 teaspoon black pepper
- 1/4 teaspoon paprika optional
- 1 1/2 teaspoon butter melted
- 1 large egg beaten
- 1/4 cup milk
- 1/2 cup all-purpose flour
- 1 1/4 teaspoon baking powder
- 1 cup cracker crumbs Ritz crackers or preferred variety
- oil for frying
Instructions
- In a large bowl, combine the sweet corn with salt, black pepper and paprika (if using). Stir in the melted butter, beaten egg, and milk until evenly mixed.
- Add the flour, baking powder, and cracker crumbs to the bowl. Fold everything together until just incorporated and the batter is thick and cohesive.
- Heat a thin layer of oil in a skillet over medium-high heat until shimmering but not smoking.
- Scoop portions of batter into the hot oil using a cookie scoop or large teaspoon. Gently flatten each mound so it forms a thick pancake.
- Fry the fritters for about 2 minutes per side, turning once, until both sides are golden brown and crisp.
- Transfer cooked fritters to paper towels to absorb excess oil and keep warm while you finish the rest.
- Serve immediately. They are delicious plain or topped with sour cream, chopped green onions and crumbled bacon, or served with a drizzle of maple syrup.