Description
These Cranberry & Rosemary Corn Fritters are crispy, flavorful bites combining sweet corn, tart dried cranberries, and fragrant fresh rosemary. Perfect as a snack, appetizer, or side dish, they are easy to prepare and pan-fry, delivering a delightful mix of textures and tastes.
Ingredients
Scale
Fritters
- 1 cup corn kernels (fresh or frozen, thawed)
- 1/2 cup all-purpose flour
- 1 egg (or flax egg for vegan option)
- 1/4 cup milk (dairy or non-dairy)
- 1/4 cup dried cranberries
- 1 tsp fresh rosemary, chopped
- Salt and pepper to taste
- Olive oil for frying
Instructions
- Prepare the batter: In a large mixing bowl, combine the flour, egg, and milk. Whisk until you get a smooth batter without lumps.
- Add corn and flavorings: Fold in the corn kernels, dried cranberries, and chopped fresh rosemary. Season with salt and pepper according to your taste. Mix gently but thoroughly to evenly distribute all ingredients.
- Heat the pan: Place a non-stick skillet or frying pan over medium heat and add enough olive oil to coat the bottom for shallow frying.
- Cook the fritters: Once the oil is hot, spoon dollops of the batter into the pan, flattening them slightly to form fritters. Cook for about 3-4 minutes on each side or until golden brown and cooked through.
- Drain and serve: Remove the fritters from the pan and place them on paper towels to absorb excess oil. Serve warm as a snack or with your choice of dipping sauce or salad.
Notes
- You can substitute the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water, let sit 5 minutes) for a vegan version.
- If using frozen corn, ensure it is fully thawed and drained to avoid excess moisture.
- Adjust salt and pepper depending on your preference.
- Serve with a yogurt-based dip or a tangy chutney for extra flavor.
Keywords: corn fritters, cranberry fritters, rosemary fritters, vegetarian snack, pan-fried fritters, savory fritters