Description
These Cranberry & Rosemary Corn Fritters are a delightful blend of sweet and savory flavors, perfect as a snack or side dish. Combining fresh corn kernels with chewy dried cranberries and fragrant rosemary, they offer a crispy texture and a burst of freshness, making them a unique and tasty treat for any occasion.
Ingredients
Scale
Fritter Batter
- 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
For Frying
- Olive oil for frying
Instructions
- Prepare the Batter: In a mixing bowl, combine the corn kernels, flour, egg, and milk. Stir well until the mixture forms a smooth batter. Then fold in the dried cranberries and chopped rosemary. Season with salt and pepper according to your taste preference.
- Heat the Olive Oil: Pour enough olive oil into a skillet or frying pan to cover the bottom with about 1/4 inch depth. Heat it over medium heat until shimmering but not smoking.
- Cook the Fritters: Drop spoonfuls of the batter into the hot oil, flattening them slightly with the back of the spoon to form small patties. Fry for about 3-4 minutes on each side or until the fritters are golden brown and cooked through.
- Drain and Serve: Transfer the cooked fritters onto a plate lined with paper towels to drain excess oil. Serve warm as a snack or side dish, optionally garnished with extra rosemary or a dollop of sour cream.
Notes
- Use fresh or frozen corn kernels; if frozen, ensure they are fully thawed and drained for best results.
- For a vegan version, substitute the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water).
- If desired, add a pinch of paprika or chili flakes for a subtle spicy kick.
- Ensure oil temperature is medium heat to avoid burning and allow the fritters to cook evenly inside.
- Store leftovers covered in the refrigerator and reheat in a skillet to retain crispiness.
Keywords: corn fritters, cranberry fritters, rosemary, snack recipe, vegetarian fritters, savory fritters