Cranberry & Rosemary Corn Fritters Recipe
Cranberry & Rosemary Corn Fritters are a delightful twist on classic corn fritters, blending sweet dried cranberries and fragrant fresh rosemary into a crispy, golden batter. Perfect for a savory breakfast, snack, or side dish, these fritters are quick to prepare and can be easily customized with your choice of milk or egg alternatives.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Approximately 8 fritters 1x
- Category: Snack
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Main Ingredients
- 1 cup corn kernels (fresh or frozen, thawed)
- 1/2 cup all-purpose flour
- 1 egg (or flax egg as vegan alternative)
- 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 mixing bowl, combine the flour, egg (or flax egg), and milk. Whisk until smooth and well incorporated to form the fritter batter base.
- Add flavorings and corn: Fold in the corn kernels, dried cranberries, fresh rosemary, and season with salt and pepper. Mix gently to evenly distribute all ingredients without overmixing.
- Heat the oil: Pour olive oil into a large skillet over medium heat and heat until shimmering but not smoking, ensuring the pan is hot enough for frying.
- Fry the fritters: Using a spoon, drop dollops of batter into the hot oil, flattening slightly with the back of the spoon to form fritters about 2-3 inches wide. Fry in batches to avoid overcrowding the pan.
- Cook until golden: Fry each side for 3 to 4 minutes until golden brown and crispy on the outside and cooked through on the inside. Adjust heat as necessary to prevent burning.
- Drain and serve: Transfer cooked fritters to a plate lined with paper towels to absorb excess oil. Serve warm as a savory snack, breakfast item, or side dish.
Notes
- Use fresh corn kernels in season for the best flavor; frozen thawed corn works well too.
- For a vegan version, substitute the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water, rested for 5 minutes).
- Experiment with different herbs like thyme or parsley if rosemary is unavailable.
- Serve with a dollop of sour cream, Greek yogurt, or a spicy dip for extra flavor.
- Keep cooked fritters warm on a baking sheet in a low oven (about 200°F/90°C) while frying remaining batches.
Keywords: corn fritters, cranberry fritters, rosemary recipes, vegetarian snack, easy fritters, sweet and savory fritters