Corn fritters with pico de gallo and feta

Achieving the perfect corn fritter hinges on nailing the batter consistency. Too thick, and you risk doughy, unevenly cooked results, too thin, and the fritters may fall apart. The key to this corn fritter batter is to achieve a batter that closely resembles egg salad, with mostly visible corn kernels and just enough batter to hold them together, so add your wet and dry ingredients gradually, until you reach the ideal texture.Read More