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The original was posted on /r/askculinary by /u/HomeInTheMeadow on 2023-09-14 17:28:03.

I love the idea of sweetcorn fritters, but I wish they were less doughy inside and also absorbed less oil. The recipe I use is very simple:

120g plain flour with teaspoon of baking powder

85g milk + 85g sparkling water

200g corn

I shallow fry the batter in 180c oil (350f).

The fritters taste good, but they take on an unpleasant amount of oil and they can be heavy and doughy in the centre, even though I’m sure they’re cooked well. I wonder if my batter is too thick? Or should I try other flours - corn flour or rice flour perhaps?