Easy Corn Fritters with Crisp Apple Slaw
These Easy Corn Fritters are packed with sweet corn and fresh herbs, then topped with a refreshing Crisp Apple Slaw and a dollop of herbed sour cream. Perfect for brunch or a light dinner, they balance savory, sweet, and tangy flavors in every bite.
Servings: 8 servings (1 fritter)
Calories: 309kcal
Equipment
Ingredients
Corn Fritters
- 1 cup all purpose flour
- ½ cup cornmeal
- 2 tablespoons granulated sugar optional
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ¼ teaspoon smoked paprika
- 1 cup buttermilk
- 1 egg
- ¼ cup oil
- 2 cups corn (about 3 to 4 ears) cut off the cob
- 1 jalapeno pepper finely chopped
- ¼ cup cilantro chopped
Julienned Apple Slaw
- 2 tablespoons lemon juice or apple cider vinegar
- 1 tablespoon olive oil
- 1 teaspoon maple syrup
- ½ teaspoon grainy mustard
- ¼ teaspoon kosher salt to taste
- ⅛ teaspoon black pepper
- ⅛ teaspoon celery seed
- 1 large sweet apple julienned
Herbed Sour Cream (optional)
- 1 cup sour cream or Greek yogurt
- 2 tablespoons cilantro finely chopped
- 2 tablespoons chives finely chopped
- Juice and zest of 1 lime
- ½ teaspoon kosher salt or to taste
- Black pepper to taste
Instructions
Prep
- Preheat oven to 200°F and place a wire rack on a sheet pan.
- If you have time, use a cast-iron pan, grill, or culinary torch to char the outside of your corn.
Make Corn fritters:
- In a large bowl, combine flour, cornmeal, sugar, baking powder, baking soda, salt, and smoked paprika.
- In another bowl, whisk buttermilk, egg, and oil. Add to dry ingredients and stir until just combined. Batter will be thick and lumpy.
- Use a sharp knife to remove the kernels from the corn cobs. Finely dice your jalapeño and cilantro.
- Fold corn, jalapeno, and cilantro into the batter until evenly distributed. Allow to rest for 15 minutes while you make your slaw and your herb sour cream.
Make the apple slaw:
- Whisk lemon juice, olive oil, maple syrup, mustard, salt, pepper, and celery seed in a bowl. Add julienned apple and toss to coat. Set aside.
Make the optional herbed sour cream:
- Combine sour cream, cilantro, chives, lime juice and zest, salt, and pepper. Refrigerate until ready to use.
Cook fritters:
- Heat oil in a skillet over medium-high heat. Drop ¼ cup batter per fritter into skillet, flatten slightly. Cook 3 minutes until golden brown, flip, and cook 2-3 more minutes.
- Transfer to wire rack in oven to keep warm. Repeat with remaining batter.
- Serve warm fritters topped with apple slaw and herbed sour cream or brunchify your fritters by serving with crispy bacon and a warm poached egg.
Video
Notes
Make ahead, storage, and reheating tips: Make up to 1 day ahead. Store in an airtight container in the refrigerator and reheat in a 350°F oven until warmed through.
Nutrition
Calories: 309kcal | Carbohydrates: 34g | Protein: 6g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 41mg | Sodium: 538mg | Potassium: 235mg | Fiber: 2g | Sugar: 8g | Vitamin A: 483IU | Vitamin C: 7mg | Calcium: 104mg | Iron: 1mg
