Ingredients
Scale
For the Fritters:
- 2 cups corn kernels (fresh, frozen and thawed, or canned and drained)
- 1 cup all-purpose flour
- 2 large eggs (lightly beaten)
- ⅓ cup whole milk (or buttermilk)
- 2 tablespoons granulated sugar
- 1½ teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon paprika (optional)
- 2 green onions (finely chopped, optional)
- Vegetable oil or canola oil (for frying, about 1-2 cups)
For Serving (Optional):
- Sour cream
- Honey or maple syrup
- Hot sauce
- Ranch dressing
- Fresh herbs for garnish
Instructions
- Prepare your ingredients: If using fresh corn, cut the kernels from the cob. If using frozen corn, make sure it’s completely thawed and drained well. If using canned corn, drain thoroughly and pat dry with paper towels to remove excess moisture. This step is crucial to prevent soggy fritters.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, sugar, baking powder, salt, black pepper, and paprika (if using). This ensures even distribution of the leavening agent and seasonings throughout the batter.
- Combine wet ingredients: In a large mixing bowl, lightly beat the eggs, then whisk in the milk until well combined. The mixture should be smooth and uniform.
- Create the batter: Add the dry ingredients to the wet ingredients and stir gently with a spoon or spatula until just combined. Don’t overmix – a few lumps are fine and actually preferable. Overmixing develops gluten and creates tough, dense fritters instead of light, tender ones.
- Fold in the corn: Gently fold in the corn kernels and green onions (if using) until evenly distributed throughout the batter. The batter will be thick and chunky – this is exactly what you want. It should hold together well when scooped.
- Heat the oil: Pour oil into a large, heavy-bottomed skillet (preferably cast iron) to a depth of about ½ inch. Heat over medium-high heat until the oil reaches 350-375°F. To test without a thermometer, drop a small bit of batter into the oil – it should sizzle immediately and float to the surface. If it browns too quickly, reduce the heat.
- Fry the fritters: Working in batches to avoid crowding (which lowers oil temperature), carefully drop ¼ cup portions of batter into the hot oil. Use the back of your spoon to gently flatten each fritter slightly – they should be about ½ inch thick. Don’t make them too thin or they’ll be all crispy with no tender interior.
- Cook until golden: Fry for 2-3 minutes on the first side without moving them, until deep golden brown. You’ll see the edges start to look set and golden. Carefully flip using a slotted spoon or spatula and fry for another 2-3 minutes on the second side until equally golden and cooked through.
- Drain and keep warm: Transfer cooked fritters to a paper towel-lined plate to drain excess oil. If making multiple batches, keep finished fritters warm in a 200°F oven on a wire rack set over a baking sheet. This keeps them warm without making them soggy.
- Serve immediately: These corn fritters are best served hot and fresh from the pan when they’re at their crispiest. Serve with your choice of dipping sauces or toppings like sour cream, honey, or hot sauce.
Notes
- Oil temperature is crucial – Too hot and the outside burns before the inside cooks; too cool and they absorb oil and become greasy. Maintain 350-375°F for best results.
- Don’t overcrowd the pan – Fry in batches of 3-4 fritters at a time to maintain oil temperature and allow easy flipping.
- Moisture is the enemy – Thoroughly drain any corn you’re using. Excess moisture creates soggy fritters that don’t crisp up properly.
- Batter consistency – The batter should be thick enough to hold its shape when scooped but not so thick that it’s dry. If it seems too thick, add a tablespoon more milk.
- For extra crispy fritters – Let the batter rest for 5 minutes before frying to allow the baking powder to activate.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Pan-Frying
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 2-3 fritters (about 150g)
- Calories: 245
- Sugar: 6g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 65mg