Corn Fritters
Ingredients
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- 2 cups corn kernels – cut from cobs
- 1 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1 tbsp granulated sugar
- 3/4 tsp kosher salt
- 1/4 tsp black pepper
- 2 large eggs – lightly beaten
- 1/2 cups milk
- 1/2 cups vegetable oil – for frying
Instructions
1. If using fresh corn, cut kernels from the cobs to make 2 cups and set aside.
2. In a large bowl, whisk together the flour, baking powder, sugar, salt, and black pepper until evenly combined.
3. In a second bowl, whisk the eggs and milk until smooth, then pour into the dry ingredients and stir just until a thick batter forms.
4. Fold the corn kernels into the batter until evenly distributed; do not overmix.
5. Heat the vegetable oil in a large skillet over medium to medium-high heat until shimmering (about 350°F/175°C).
6. Working in batches, drop heaping tablespoonfuls of batter into the hot oil, flattening slightly with the back of the spoon. Fry until deep golden brown on the first side, 2–3 minutes; flip and cook 2–3 minutes more until the centers are set and the edges are crisp.
7. Transfer fritters to a paper towel–lined plate to drain. Repeat with remaining batter, adjusting heat to maintain oil temperature. Serve hot.
Corn fritters are small, pan-fried cakes that showcase sweet corn in a light, crisp-edged batter. The interior stays moist and tender with juicy bursts of corn, while the exterior develops a golden crust. They are versatile at the table, comfortable as a snack, appetizer, or side dish alongside everything from barbecue to fresh salads.
Their story in the United States reaches back to early American cookery, where corn was a staple grain and fritter-style preparations were common. In the South and Midwest, corn fritters evolved as a way to celebrate fresh summer corn, and in some regions they’re served savory while others pair them with syrup for a sweet-savory twist. Related fritters appear globally—from Australia to Southeast Asia—but this version reflects the broadly recognized American style built on a simple batter and shallow frying.