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Crispy Southern Corn Pancakes » Simple and Healthy Recipe! ✅

Southern Corn Crisp Pancakes They are the best summer recipe! You simply need fresh, frozen, or canned corn to mix into a cheesy batter, then fry the meatballs to a crispy sweet dish. These cakes are a delicious, quick and easy appetizer or side dish with a dollop of sour cream or aioli.

Perfectly crispy on the outside, filled with sweet southern corn and lightly fried until cooked through and fluffy…

These Cheesy Corn Fritters are what summer dreams are made of!(And I’m pretty much a link to these Crispy Zucchini Pancakes!)

Seriously, they’re like sweet and savory corn fritters that you can have for dinner.

And best of all, you can use fresh, previously frozen corn on the cob, or even canned corn if you want to make them easily in no time.

Serve with a dollop of sour cream (or lactose-free sour cream!) and enjoy as a tasty side dish or appetizer.

ingredients

Ingredients needed to make this Cheesy Corn Pancakes recipe include:

  • Corn. You can use fresh-cut corn on the cob, frozen corn, or canned corn interchangeably in this recipe. You can also choose whether to use white or yellow corn. There is no difference in taste, just a color preference.
  • Flour. You can use all-purpose flour or a 1-to-1 gluten-free mix.
  • Egg. Two beaten eggs act as a binder for the ingredients so that the pancakes do not fall apart.
  • Milk. You can use regular milk or a nut-based milk.
  • Cheese. Finely grated cheddar cheese is best, as it will disperse evenly throughout the pancake batter. You can swap it out for some Monterey Jack, a Mexican mix, or even mozzarella. Feel free to replace the cheese with a vegan variety if you are dairy-free.
  • Cilantro. Chopped cilantro is mixed in for a burst of fresh herb flavor and gives these corn fritters a slightly Mexican flavor. Even finely chopped basil would taste delicious.
  • condiments. Paprika, garlic powder, salt and pepper are used as simple seasoning ingredients.
  • Oil. Different types of oil can be used with different results.(Read more about this below.)

How to make corn fritters

Here are the easy steps to make corn fritters:

prepare the ingredients

As mentioned above, you can use fresh, frozen, or sweet canned corn.

  • New: If you use fresh, you will have to do it first boil corn on the cob. Once cooked, use a sharp knife to remove the corn kernels from the cob to get 3 cups of corn.
  • previously frozen:Place frozen corn in a fine mesh strainer and run under warm water until completely thawed. Pat it dry with a paper towel. You can also bring it to room temperature and let it thaw on its own.
  • Inbox:Add corn and juice to a fine mesh strainer and rinse with water. Dry with a paper towel before use.

If you haven’t bought pre-shredded cheese, you’ll need a cup of cheddar or monterey jack cheese. Make sure to chop it finely so that it can be evenly distributed throughout the dough.

Finely chop the cilantro until you have about ⅓ cup.

Add the dough

Once you have the ingredients, it’s time to put them together.

Whisk together the flour, baking powder, paprika, salt, pepper, and sugar in a large bowl.

Then add the corn, cilantro, beaten eggs, milk and cheese and mix until smooth. Your corn pancake batter will be thick.

Combine the ingredients in a bowl. Mix until a homogeneous mixture is obtained.

Tray to bake

Turn the plate on medium-high heat. Add 1 tablespoon of oil to a stainless steel or cast iron skillet and allow to heat. If the oil is too cold, the pancake can fall apart!

When it comes to oil, you have a few options. Here are the tips in order from best to worst:

  • Avocado oil – Not only is it relatively healthy for you, it also has a mild flavor and a high smoke point of 520°F. (This means it reduces the number of burnt pieces in the pan when frying!)
  • Safflower oil – Another light-flavored oil with a smoke point of 510°F will work well for this recipe.
  • Grape seed oil – It has a relatively similar smoke point to olive oil at 420°F, but has a mild flavor.
  • Olive oil – This oil has a strong flavor and a relatively low smoke point of 410°F. If that’s all you have, you can use it, but be sure to keep an eye on the oil so it doesn’t burn!

Measure out ⅓ cup of compost. You should have enough to make about 10 pancakes.

Place 4-5 separate pancakes without touching them at a time in the preheated pan. Squeeze them lightly with the back of a spatula and cook 3-4 minutes per side.

Look for the pancakes to puff up and become slightly golden and crispy. Continue cooking until all the corn balls are cooked.

Scoop up ⅓ cup of dough. Stretch the meatball with the back of the spatula.

Serve

There are many ways to serve these homemade corn pancakes. Some of the best couples include:

  • With some home cooked food Aioli sauce, Mayonnaiseor also secret sauce.
  • Add a tablespoon of sour creamor even vegan and lactose-free sour cream.
  • sprinkle a little Cut Green onions or coriander on top.
  • Prepare a plate for breakfast with a fried egg and sliced ​​avocado.

Meal preparation and storage.

  • Set up: Make a batch of these pancakes ahead of time and reheat just before serving. You can also make the batter up to 24 hours in advance and fry it just before serving.
  • Store: Store in an airtight container in the refrigerator for up to 3-4 days.
  • To freeze: Place a piece of wax or parchment paper between each pancake before storing in a freezer-safe container or case for up to 4 to 6 months.
  • To reheat: Add a little oil or butter to a skillet over medium-low heat. Cook on both sides for 2 minutes or until heated through.

Diet changes

The recipe that you will find below is already vegetarian as it is written. Here are some changes and substitutions you can make to meet your other dietary needs:

  • Without lactose: Swap milk and cheese for plant-based options.
  • Without gluten: Use a 1-to-1 gluten-free mix.

Frequent questions

Are corn fritters good for you?

While not particularly unhealthy, corn fritters are not considered healthy since they are fried. You can make them healthier by using a better quality oil, such as avocado or safflower oil, instead of vegetable oil.

Why are my corn fritters falling apart?

Pancakes can break for a couple of reasons. They may be too runny or not have enough flour or eggs to act as a binder. Also, if your pan isn’t hot enough or you don’t use enough oil, this could cause issues with the pancakes flaking.

What is the difference between corn pancakes and calloused dogs?

Pancakes are made with corn kernels mixed into a batter, while calloused dogs are made with cornmeal.

Can you make zucchini and corn fritters?

It’s super easy to do! Simply replace 1 cup of corn with 1 cup of grated zucchini that has been squeezed to remove liquid.

Expert tips and tricks

  • let him rest. If you have time, let the dough rest for 20 minutes before frying so it will keep better.
  • Use the correct type of oil. Use avocado oil, it has a light flavor and has a higher smoke point.
  • spray the spatula. Before flattening, spray spatula with nonstick cooking spray so pancakes don’t stick.
  • make it easier. There is minimal difference in flavor, so use canned or previously frozen.
  • Preheat the pan. Make sure your pan is hot and greased with oil before cooking the pancakes.

More corn recipes

If those sweet beans are still on your mind, try these recipes:

Easy Fried Corn Pancakes Recipe

Southern Corn Crisp Pancakes They are the best summer recipe! You simply need fresh, frozen, or canned corn to mix into a cheesy batter, then fry the meatballs to a crispy sweet dish.

  • 3 cups of fresh corn, previously frozen or canned

  • 1 cup gluten-free flour mix 1 to 1

  • 1 tsp. baking powder

  • ¼ teaspoon paprika

  • ¼ teaspoon garlic powder

  • 1- 1 ¼ tsp. Salt to taste

  • ¼ teaspoon black pepper

  • 1 tablespoon. sugar (optional

  • ⅓ cup finely chopped cilantro

  • 2 beaten eggs

  • ⅓ cup of cashew milk or almond milk

  • 1 cup grated cheddar or monterey jack cheese

  • 2-3 tablespoons avocado oil

  • optional green onions

  • Sour cream *optional

  1. If using previously frozen corn, rinse until thawed in warm water or thaw at room temperature. Blot with a paper towel until completely dry.

  2. Whisk together the flour, baking powder, paprika, salt, pepper, and sugar in a large bowl. Add corn, cilantro, beaten eggs, milk, and cheese. Stir until mixture is well blended.

  3. Add 1 tablespoon of oil to a large stainless steel or cast iron skillet. Heat the oil until it begins to sizzle.

  4. Measure out ~⅓ cup of batter for each pancake. Place the batter for 4-5 pancakes evenly spaced in the pan. Squeeze them lightly with the back of a spatula and cook 3-4 minutes per side.

  5. You’ll know the corn fritters are done when they puff up and turn slightly brown and crisp.

  6. Serve the corn fritters with a dollop of sour cream* or some homemade aioli with a sprinkle of green onion.

Meal preparation and storage.

  • Set up: Make a batch of these pancakes ahead of time and reheat just before serving. You can also make the batter up to 24 hours in advance and fry it just before serving.
  • Store: Store in an airtight container in the refrigerator for up to 3-4 days.
  • To freeze: Place a piece of wax or parchment paper between each pancake before storing in a freezer-safe container or case for up to 4 to 6 months.
  • To reheat: Add a little oil or butter to a skillet over medium-low heat. Cook on both sides for 2 minutes or until heated through.

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