Mine broke up a little because I put too much corn (I decreased the amount for this recipe)

I made this by request of my corn fritter loving friends. I used simple ingredients and flavored them the way they like it.1. The fritter batter is well flavored, so you can enjoy the fritters without any sauce.2. 70 grams of flour makes a rather loose batter, but you can enjoy the crispiness of the vegetables more. Please adjust the amount of flour to taste.3. Be careful not to burn yourself when adding the fritters to the hot oil. Recipe by PARNELL

These corn fritters are simple, delicious, and slightly sweet. Made with corn kernels and egg batter, they're pan-fried to a golden crisp on the outside while staying soft on the inside—perfect for breakfast or a light snack.

One of my FAVS!❤️

Another fun appetizer for any get together!

Delicious, light and easy to make!

Over the past few mounths I have been trying to recreat somthing my grandmother used to make. This is very close to it I think. Last time she was able to make them was at least 20 to 25 years ago

so easy!

I used the coating from "Italian Tempura Fritters"and had fun with it to make a crispy and light coating for the vegetables.Please don't use cake flour, use bread flour. This is not difficult like making Japanese tempura. They will easily become crispy. Make sure to sprinkle with salt while they are still hot, otherwise the flavor won't be absorbed. Recipe by kebeibiko

This was my grandmothers recipe for corn fritters. Always loved them fried up in a pan. Thought I might go a little healthier rout and turn them into a waffle. They taste just a great!