I had some corn tempura some time ago at an izakaya (Japanese gastropub), and I was amazed at how good it was! I think it was frozen corn though...I thought it would be even better made with fresh corn, so I tried making it.If the batter is too loose it won't dry up properly. If it looks like the fritters will fall apart when turning them over, user a spoon.Don't touch the fritters right after putting them in the frying oil. Turn them over after the surface has hardened.I used fresh corn this time, but you can make this with frozen corn as well. For 2 servings. Recipe by Riirin no ouchi recipe

I wanted to make gluten-free and low-GI zucchini fritters, so I created this recipe.If you have a lot of zucchini, just double the serving amount. If you need to pan-fry it in a couple of batches, it's convenient to reheat the fritters in a 100℃ oven. Even without the yoghurt sauce, they go well with ketchup, okonomiyaki sauce, mayonnaise, or just as-is. Recipe by Maxerbear

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

Dadar / Perkedel jagung, also called Bakwan, is a dish made from corn, wheat, eggs and then fried. This comes from Indonesia, some variations use spring onion, red pepper, shallot, and garlic. The combination of sweet corn and a variety of other ingredients produces a very special dish. The delicious taste is certainly tempting, so you must taste this recipe!In most parts of Indonesia, this dish is usually served as a snack or side dish accompanying rice. Here is a basic recipe for “Indonesian Corn Fritters”

Indonesians like corn fritters! Every house has a different recipe. We usually eat them with steamed rice or just gobble them as snacks. I sometimes eyeball the ingredients, but I use this recipe as a guide. It takes quite a while to fry because I prefer to use low-medium heat and I fry in batches.

Corn fritters or Bakwan Jagung are a beloved street snack in Indonesia, but they’re also super easy to make at home. They're crispy and crunchy on outside but soft inside.

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.

I make these crispy corn fritters quite often and it is a family favorite.

I became a recipe tester for a certain company, so I made these tempura fritters that my daughter would enjoy.It came out really light and crispy. Maybe it's because of the oil.You can use fava beans instead of edamame.Make sure to pat dry the shrimp and corn (I used canned corn) with paper towels. If they're wet, the frying oil may splatter. Recipe by Shinchan0430

Easy POTATOES and CORN fritters. Made in one batter.enjoy😊

As a child, I used to enjoy fresh pumpkin blossom fritters during the monsoon season. I have tried to recreate the recipe using squash blossom. The fritters go well as a snack with a cup of chai or as an accompaniment with khichdi. I used the leftover batter to make some cilantro fritters(the green ones).

I came up with this recipe because I had a lot of vegetables in my veggie drawer in the fridge that needed to be used or lost. I had like three zucchini, already chopped onions and also leftover scallop style King oyster mushrooms. Utilized these to create these fritters. This recipe makes around 10 4 by 4 inch fritters.