Crispy Corn Fritters Recipe - Little Sunny Kitchen (2024)

FAQs

Why are my fritters not crispy? ›

The most common causes for soggy fritters are too much batter (basic flour and egg batter like used in pancakes will never cook up crispy), and whatever you're frittering leeches too much water when cooking.

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.

Using cornmeal instead of flour or bread crumbs keeps these zucchini fritters gluten free. Cornstarch: Helps to thicken up the mixture, while also soaking up some liquid. Baking Powder: Provides a little lift when cooking, so the fritters aren't super flat.

Batter consistency is key to good fritters. If too runny, add a touch of extra flour (otherwise fritters soggy inside). If way too thick, add a touch of water.

Rice flour and cornstarch work particularly well because they fry up crispier than wheat flour. They also absorb less moisture and fat during the frying process, making the products less greasy. This is why rice flour is often used when making tempura because it produces a very thin and crispy, dry crust.

The best way to keep fried foods crispy? Just place them on a cooling rack set over a baking sheet. If you're frying multiple batches, throw the whole setup into a low oven to keep everything warm as you keep frying and adding to the rack.

Interestingly, cornstarch contains 25 to 28 percent amylose, which is higher than the amount in wheat or potato starch (which are 20 to 22 percent amylose), and this is why cornstarch works the best for making crispy coatings on fried foods.

But the baking powder is key, because it acts like a salt. It helps draw moisture to the surface, where it can evaporate. Since they have similar reactions, we typically combine baking powder and table salt to amplify this effect, resulting in extra-crispiness.

Milk: The proteins in milk help the batter adhere to the fish and promote browning. Water: Use very cold water for the crispiest results. Baking powder: Baking powder ensures a light and crispy exterior.

Cornstarch typically makes for a crispier finish than flour. Cornstarch absorbs moisture from the food and expands, giving deep-fried foods a crispy coating. When the food is fried, the moisture cooks out of the cornstarch, leaving a crackly, puffy coating on the outside.

Why are my corn fritters falling apart? ›

The final key to really crispy fritters is to fry in a decent glug of oil. Why are my corn fritters falling apart? You might have had too much water in the batter which causes it to loosen. Make sure you really drain the water from the tin of sweetcorn first.

Both can! Cornstarch creates a dry coating that crisps up beautifully when fried. Baking powder can also add some lift and a light crunch, especially when mixed with cornstarch.

Add flour to your wet batter! Most 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 need to make the perfect batter.

The oil must be hot, otherwise the batter will absorb more oil and become soggy. By adding eggs, it can also make the dough for crispy fritters fluffy and soft.

Keep the oil temperature up for crispy fried food

When it comes to battered foods, according to Bon Appétit, the lower the temperature, the longer your batter is sitting in the pot absorbing oil, which can lead to a dark, unappetizing oil-laden crust.

If your potato fritters are soggy, it's likely because too much liquid remained in your vegetables or the oil and skillet weren't hot enough. A hot skillet with hot oil is how you keep potato pancakes crispy.