Fireball Street Corn Fritters
Looking for a game day appetizer that packs a spicy punch? Try our Fireball Street Corn Fritters! This easy recipe is perfect for tailgating or surprise parties and can be easily made gluten-free.
Allergens
Eggs, Wheat
Ingredients
- 4 large ears of corn, shucked and cut off the cob
- 1 cup all
- purpose flour
- 1 cup panko breadcrumbs
- 2 eggs, beaten
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (more if you dare!)
- Salt and black pepper, to taste
- 1/4 cup canola oil
Instructions
- In a large bowl, combine the corn kernels, flour, panko breadcrumbs, beaten eggs, paprika, garlic powder, cayenne pepper, salt, and black pepper. Mix until well combined.
- Heat the canola oil in a deep frying pan over medium heat.
- Form small balls of the corn mixture and drop them into the hot oil. Fry for 2 3 minutes on each side or until golden brown and crispy. Remove from the oil and place on a paper towel to drain any excess oil.
- Serve immediately with your favorite dipping sauce, such as sour cream mixed with hot sauce or a creamy chipotle mayo. Enjoy!
Chef’s Insight
The secret to these fireball street corn fritters is the perfect balance between heat and sweetness. Feel free to adjust the amount of cayenne pepper according to your preference.
Notes
Be sure to let the oil reach the proper temperature before frying the corn fritters. This will ensure they're crispy on the outside and tender on the inside.