Pea & Sweet Corn Fritters Recipe - Cook it Real Good (2024)

FAQs

Why are my fritters not crispy? ›

Why are my fritters not crispy? It's probably the most common question asked when making fritters at home. And the answer: your batter is too wet. As your fritters cook, the excess moisture will result in a soggy mess that will never turn crispy, no matter how long they stay in the pan.

Is baking soda or powder best for frying? A pinch of baking soda can help produce crispy fried foods. It reacts with the acid in the batter to create carbon dioxide bubbles. These lead to an airy batter and a crisper, fluffier result.

If your oil temperature drops, the fritters will soak up excess oil while cooking, leaving them soggy. Why are my corn fritters falling apart? If using frozen or canned corn, make sure to drain well to eliminate excess moisture. Always spoon and level dry ingredients to make sure your measurements are consistent.

If it's not holding together well, add another egg. If it seems too sloppy, sprinkle in more flour or cheese. You might get the quantities a little out of kilter, and find the fritters oozing a fair way in the pan, or breaking up a little too easily, but that doesn't stop them tasting good.

The most common reason that fritters get soggy is due to cooking them in oil that isn't hot enough. So first make sure that you use just enough oil to cover the surface of your skillet. Then wait until the oil is hot before you add the batter.

Oven-warming for long-lasting crunch: To keep crispy dishes warm in the oven without compromising texture, place them on a wire rack and bake at 170 to 200 degrees. This method preserves the crunch for about 15 to 20 minutes, ensuring no crispness is lost when served.

Ingredients and Substitutions

Corn – Fresh corn is the best thing to use, but you can use frozen or canned if out of season. Flour – All-purpose flour is what is used. Baking Powder – This will help make the fritters rise. Corn Starch – I use corn starch to make them fluffy and tender.

(Note that dextrin from corn, potato, and other starch sources also exists but behaves differently from wheat dextrin.) Food manufacturers discovered many years ago that wheat dextrin can make fried foods crispier—and remain crispier longer—than those made with most conventional flours alone.

Add flour to your wet batter! Large veggies have a high water content (which we know equals soggy fritters). But don't stress! Adding flour to a wetter batter will give you the thick consistency you want.

Fry the fritters: Let the fritters cook undisturbed until browned on the bottom, 2 to 3 minutes. Flip the patties with the spatula and cook until browned on the second side, 2 to 3 minutes more.

Why are my fritters raw in the middle? ›

If the fritters feel raw and doughy on the inside there could be two possible reasons. One is that the oil is just too hot, causing the outside to brown too quickly. You may find that you need to reduce the heat under the pan during cooking.

What Is the Difference Between Corn Fritters and Hush Puppies? Though similar in their ingredients, corn fritters are different from hush puppies. Corn fritters feature corn kernels and have a pancake shape, while hush puppies feature a cornmeal batter rolled into balls before frying.

These yummy corn pancakes have the perfect texture - they are crispy from the outside and so soft and cheesy from the inside. Plus the sweet corn that is added is so juicy. I also use some baking powder which makes these pancakes spongy and fluffy.

Chickpea/Garbanzo Bean Flour

Chickpeas (also known as garbanzo beans) are generally milled raw, but they can be roasted first. The dense texture of chickpea flour makes it a great thickener or binder in items like pasta sauces, fritters, or meatballs.

As batters go, fritter batter is far to the simplistic side of the spectrum: merely 1 part flour, 1/2 part milk, and 1/2 part egg, mixing up to a relatively thick consistency.

The eggs you use need to be small and cold. Larger eggs have more water from the egg white, resulting in wetter batter and sad, soggy fritters.

It's usually just oil temps. A trick I learned to get decent fried chicken and such without a thermometer was to put a chopstick into the oil to the bottom. If it starts bubbling at the tip then the oil is ready. If bubbles come from higher than just the tip of the chopstick, it's too hot.

Soggy batter prevention that works every time

Mix batter until just combined — no more, and no less. You might also be making the mistake of adding warm water. It's not totally clear why cold water works, but some say ice-cold water makes better batter.

Most fritter batters are made of an egg and a small amount of flour to bind. Try not to use too much egg, or you'll end up with a soggy inside.