These smoky sweet corn fritters can be made with fresh, frozen, or canned corn! They're paired with a sweet cherry tomato jam, making them an excellent choice to serve as a summer appetizer.
To kick off summer, I'm sharing one of the most summer-y recipes from my cookbook! These Sweet Corn Fritters are perfect as an appetizer or a light meal because they have chickpeas mixed into them for a little boost in fiber and protein.
I serve the fritters with a sweet and smoky tomato jam that balances out the rich and salty flavors of the corn fritters.
If you're a fan of my Zucchini Corn Fritters or Broccoli Cheddar Fritters, I highly recommend trying these out!
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Ingredients
- Corn: Fresh, frozen, or canned all work. One ear of corn typically yields ½ cup corn kernels. The kernels do not need to be cooked first.
- Chickpeas: One can of chickpeas yields 1 ½ cups cooked. Mash them as if you were making Chickpea Salad. Having trouble mashing chickpeas? Drizzle with water and microwave them for a minute to soften them just a bit.
- Poblano pepper: This adds a touch of spiciness. For a less spicy result, use ½ cup of diced bell pepper.
- Onion: Sweet yellow onion is my go-to, but any variety will get the job done.
Cassidy's top tips
- If the fritters aren't holding together neatly, add more flour 1 tablespoon at a time. Flour is key to keeping the corn fritters together, and too little results in crumbly fritters.
- Fresh, frozen, and canned corn all work here. I recommend thawing the frozen corn and patting the canned corn dry.
- Careful, the corn sometimes pops like corn kernels! This is more likely to happen with the fresh sweet corn. If you have a frying screen, I recommend it for this recipe.
Storage notes
These fritters reheat well. I recommend adding them to a lightly oiled pan over medium heat, cooking for just ~2 minutes on each side.
More summer favorites
Recipe
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Sweet Corn Chickpea Fritters
Ingredients
For the Corn Fritters
- 2 tablespoons canola oil divided
- ½ cup diced yellow onion about ½ small onion
- ½ cup diced poblano pepper about 1 medium pepper
- 2 cloves garlic minced
- 15 ounce can chickpeas drained and rinsed
- 1 ½ cups thawed frozen sweet yellow corn see note #1
- 1 large egg whisked
- ½ cup all-purpose flour
- ¼ cup fresh chopped cilantro
- 1 teaspoon paprika
- ¾ teaspoon kosher salt
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper optional
- 1 cup (4 ounces) shredded sharp cheddar cheese
Spicy Tomato Sauce
- 2 teaspoons extra virgin olive oil
- 10 ounces cherry tomatoes quartered (grape tomatoes also work)
- 1 teaspoon light brown sugar
- ½ teaspoon chili powder
- ½ teaspoon red pepper flakes
- ¼ teaspoon kosher salt
- 1 teaspoon lemon juice
Instructions
- Heat a large skillet over medium heat. Drizzle in 1 tablespoon oil. Once hot, add the diced onion and pepper. Sauté until golden, about 6 to 8 minutes. Add the minced garlic. Continue cooking until golden and aromatic, about 2 minutes.
- While the peppers cook, add the chickpeas to a medium mixing bowl. Using a fork or potato masher, mash until mostly broken down. Stir in the sweet corn, whisked egg, flour, cilantro, paprika, salt, chili powder, garlic powder, smoked paprika, black pepper, and cayenne pepper, if using.
- Fold in shredded cheese and cooked peppers and onions. The batter should be relatively wet. If it is not holding together well, add an extra 1 tablespoon of flour at a time.
- Heat a large skillet over medium heat. Drizzle with enough oil to coat the pan, about 1 tablespoon. Use a ¼ cup measuring cup to scoop fritters into the hot oil. Gently press with the back of the scoop or a spatula to flatten the fritters. Pan-fry until golden, about 3 minutes. Flip and continue cooking until golden on both sides. You may need to work in batches to avoid overcrowding the pan.
- The fritters are best enjoyed immediately, but leftover batter can be refrigerated for 3 to 4 days. Serve with tomato sauce on the side.
For the Tomato Sauce
- Meanwhile, make the tomato sauce. Heat a drizzle (roughly 2 teaspoons) of olive oil in a small pot over medium heat. Once hot, add the cherry tomatoes. Sauté for about 5 minutes, stirring occasionally, until the cherry tomatoes are jammy and starting to break down.
- Reduce heat to low and stir in the brown sugar, chili powder, red pepper flakes, and salt. Continue cooking for another 5 minutes to marry the flavors, then remove from heat and stir in the lemon juice. If the tomatoes don't break down, use a potato masher or fork to mash them.
- Continue cooking for another 5 minutes to marry the flavors, then remove from heat and stir in the lemon juice. If the tomatoes don't break down, use a potato masher or fork to mash them.
Notes
- Corn: This recipe works with fresh, frozen, or canned sweet corn. One can of corn typically has ~1.5 cups corn. If using fresh corn, you will need 3-4 medium ears of corn.
- Careful, the corn sometimes pops like corn kernels! This is more likely to happen with the fresh sweet corn. If you have a frying screen, I recommend it for this recipe.
- Leftovers reheat well, just pan-fry over medium until crisp on each side, about 2 minutes.
Nutrition
Serving: 1fritterCalories: 269kcalCarbohydrates: 19gProtein: 12gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.02gCholesterol: 53mgSodium: 573mgPotassium: 256mgFiber: 4gSugar: 4gVitamin A: 871IUVitamin C: 18mgCalcium: 247mgIron: 2mg
Did you make this?I love hearing how it went! Leave a review or tag me on Instagram @cozypeachkitchen so I can see your creations!
Mr. Wilson of the Moment
This moment features Mr. Wilson reminding me that I'm thankful that he doesn't mind his belly being pet. I mean look at that fluffy guy!
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