There isn’t an appetizer quite like this Roasted Corn and Scallion Fritter recipe. With a fluffy and airy fritter batter, mixed with green onions, and dipped in a Sriracha mayo sauce, these fresh corn fritters are sweet and summery! Comfort food in bite-size form, these are the best corn fritters!
*this post contains affiliate links which means that I may receive a commission off of any products purchased through those links at no extra cost to you.*
** this post originally was published on a pastry blog called Pastries in Progress. This blog is no longer running, so this Roasted Corn and Scallion Fritter recipe has been republished here.
With summer fast approaching us (at least it is in Arizona) and having to come up with a recipe fit for an awesome pastry blog, I felt it best if I showed you guys how to make these amazing Roasted Corn and Scallion Fritters with Sriracha Mayo (the mayo really isn’t all that spicy I promise!).
I love this recipe for two reasons:
- I developed it. Hello!
- It’s delicious and will change your life
Something About Corn
Summer is the peak time for corn, with even some corn still being seen in early fall. Corn ears should be firm with bright green husks. Depending on the variety you get, corn can be yellow, white, bi-colored, sweet, or even starchy.
Luckily, this awesome corn fritter recipe can be made with any and all corn! If you happen to want these fried corn fritters in the winter, let’s say, using frozen corn would be a fine alternative.
How to Make Corn Fritters with Cornmeal
I was first given the base of this recipe as an apple fritter recipe but after some tweaking, I got it to work for this application. I love summer in that a lot of my favorite foods come into season and are amazing this time of year! One of which being corn; corn is so sweet and delicious and I feel like the flavor deepens to a whole new level once it’s roasted.
The cornmeal, I feel, adds more sweetness to the batter without there being a ton of corn kernels throughout the fritter. I was worried that cornmeal might be too gritty with the batter but it ended up working out just nicely and you can’t tell any unpleasant texture going on.
The scallions add a nice pop of green which you’ll see speckled throughout once you take a bit of this delicious fritter and there is a hint of an onion flavor in the background… I don’t want anything to overpower this beautiful flavor of roasted corn.
Whipping egg whites to stiff peaks might seem a little bit of overkill in this batter, but this part honestly is what makes these the best corn fritters! The egg whites help the fritters to puff up nice and big once they hit that hot oil. That’s what will make these fresh corn fritters nice and fluffy and airy. Seriously, it’s like biting into a delicious corn cloud.
We want nice stiff peaks to achieve this and we fold them in gently with our spatula so we don’t smush all of the air we incorporated into our fritters. To fold egg whites into the wet batter, add about ¼ at a time and then working in a clockwise motion, fold the batter up and over the egg whites. Repeat this until most of the egg whites have been incorporated.
How to Fry Corn Fritters
Once we have a gorgeous batter of fresh corn fritters made up, we have to fry them properly!
There a few must have’s that I use every time I fry something. Here they are:
- A sturdy vessel to fry in, like this dutch oven
- A spider strainer
- A saltboxsaltbox handy
- A bowl lined with paper towels
When it comes to frying, having a deep fat fryer would be a dream but not everyone has the space to store one. You can still make these fritters with a super versatile, heavy duty dutch oven. Dutch ovens are great because they are made of cast iron! That means that they heat up really fast and retain their heat really well. Super ideal for frying anything!
A spider strainer is perfect for scooping the fritters out of the hot oil (I like using vegetable, canola, or peanut oil for my frying). The large holes make it easy to pick up the fritters out of the oil and allows the most oil to escape from the fritter.
When you’ve pulled out the fritter, you need to allow the fat to drain from the fritter in a paper towel lined bowl AND you need to season immediately. I love having my salt in a salt bow open and ready to use so I can get all Emeril Lagasse with my salt *bam bam bam!*
What to Dip Corn Fritters In
We have these delicious fresh corn fritters all fried up. Now what?!
Some of you might be still fixed on the Sriracha mayo sauce I mentioned up above. Don’t worry! It’s really not spicy at all (and I’m such a wuss when it comes to spice, I got your back on this one).
I would say for every 2 tablespoons of mayo, mix in 1 teaspoon of Sriracha into it. Of course, if you’re daring and like your world to light up on fire, by all means, mix in more.
I love pairing these fritters with this mayo because I feel like this sauce is spicy enough to add a dimension to the overall dish without taking away from the beauty of the corn; in fact, I think it highlights the sweetness of the corn. With a touch of lime juice, this sauce is a winner. Love love love it!
Can You Freeze Corn Fritters
Of course, this corn fritter recipe makes a TON of fritters (like between 30-50, I want to say), which is great when you are throwing a party of some kind and need a ton of fritters. But honestly, and this means a lot coming from a bonafide fat kid, you can only eat so many fried things before it’s just too much.
So what do you do with all of the extra batter?!
Well… you can definitely freeze it and save it for about 3 months for a future frying session.
You can also make these delectable Fried Chicken and Waffles with Bacon Maple Syrup (omg, you don’t even know, so go check it out!)
If on the off chance, you have fried this whole batch of this roasted corn fritter recipe, and you have leftovers, you can definitely freeze the fritters. To reheat them, I highly advise against frying the fritters. Water and oil don’t mix and you’ll end up with a grease fire on your hands.
I would reheat them in the oven at about 425 degrees, on a wire rack, until the internal temperature registered 165. I use this nifty thermometer to make sure that all of my foods are up to the temperature I need them to be!
Now go ahead and unbutton your pants, these babies are delicious and worth every calorie you saved up today just to eat them! If you are a fan of these fritters, be sure to leave a comment down below (with a rating) and tell me all about it!
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- 3 eggs, separated
- 1 cup milk
- 6 ounces All-Purpose Flour
- 2 ounces cornmeal
- ½ Tablespoon baking powder
- ½ teaspoon salt
- 1 ounce sugar
- 1-2 ears corn
- 2 each scallions, sliced
- 2 Tablespoon Mayo
- 1 teaspoon Sriracha
- squeeze lime juice
- Set your oven to Broil, or if you have a grill heat it on a medium heat. Oil your ears of corn and put into oven or on the grill. Roast until nicely caramelized. About 10-15 minutes. Let cool before cutting the kernels and incorporating into batter.
- Meanwhile, combine egg yolks and milk. Sift dry ingredients together and add the wet to the dry. Mix until incorporated and let batter rest one hour.
- Start mixing the egg whites on a medium high speed until soft peaks are achieved (difference between soft and stiff peaks: soft peaks will have a slight curl to the peak when pulled at; stiff peaks will have a straight peak like a mountain).
- Preheat oil in a medium sized sauce pot over medium high heat. If you happen to have a deep fat fryer, heat to 350 degrees (and I’m jealous if you p.s.)
- Add corn and scallions to batter.
- Fold in egg whites, working in quarter segments bringing the bottom up around to the top and working in a clockwise fashion. DO NOT full incorporate. It’s alright if some of the egg whites are still seen, fully incorporating will deflate the fritters.
- Using a cookie scoop, scoop fritters into hot oil with enough room to swim around each other. Once one side becomes golden brown, flip over with a turner. Let the other side get golden brown. This takes about 3-5 minutes.
- Drain on to paper towels and season with some salt.
- Dip into Sriracha Mayo and enjoy!
- Mix together.
Nutrition InformationYield 50 Serving Size 1
Amount Per ServingCalories 34Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 12mgSodium 60mgCarbohydrates 5gFiber 0gSugar 1gProtein 1g