These Corn Fritters are fried dough filled with pockets of sweet corn chunks. Every bite is a perfect balance of sweet corn and savory fried dough, a treat that’s hard to resist!
These crispy pillows of corn are perfect bite-sized treats for an appetizer or side dish. They taste delicious dipped in your favorite sauce or all on their own. Try dipping them in Ranch, Homemade Queso, or Jalapeño Popper Dip, or even serve them alongside a Classic Cheese Ball.
Table of Contents
What Are Corn Fritters?
Corn Fritters are savory, cornmeal-based batter with a pinch of sugar, milk and eggs mixed with fresh ears of corn, or canned corn. They are similar to hush puppies because they are fried dishes containing corn products. Hush puppies are made from balls of cornmeal or cornbread mixtures that are fried. Corn fritters tend to have actual pieces of corn in them.
You can dip these beauties into anything from honey mustard, to cilantro cream, to sriracha, or even a dollop of sour cream.
Recipe Ingredients
- Whole Kernel Corn: Fresh corn is the main ingredient giving this recipe a slightly sweet, juicy and savory flavor.
- White Sugar: Using granulated sugar in this recipe enhances the natural sweetness of the corn.
- Milk: Milk helps in creating a smooth, cohesive batter and adds a slight richness to the taste.
See the recipe card for full information on ingredients and quantities.
How to Make Corn Fritters
Step 1: Add the flour, baking powder, salt, and sugar to a medium or large bowl and whisk together to combine.
Step 2: In a separate bowl, beat together the egg, milk, and melted shortening. Pour this into the flour mixture and stir.
Step 3: Add the drained corn kernels to the bowl and mix together. Let the corn fritter batter sit for 30 minutes.
Step 4: Add the oil to a large, heavy pot, pan, or deep fryer. Bring the oil to a temperature of 365°F (185°C).
Step 5: Grab a spoon and drop the batter into the oil by the spoonful. You should be able to get about 12 spoonfuls. Fry until golden brown, turning as needed so the sides are all cooked as well.
Step 6: Allow the fritters to drain on a paper towel-lined plate, then serve and enjoy!
FAQs
Of course! If you are wanting to use frozen corn be sure to thaw them to room temperature and then drain any excess water there might be before use.
Absolutely! Cheese like sharp cheddar or parmesan can add a delicious savory flavor to the fritters.
Storage Info
STORE these Corn Fritters in an airtight container in your fridge for up to 3 days. To FREEZE, simply place them in a freezer-safe bag or container, and they will keep for up to 2 months.
To REHEAT, thaw (if frozen) and then warm them in a preheated oven or air fryer at 350°F (175°C) for about 10 minutes or until heated through. You can also heat them in the microwave until everything has warmed through. Note however, if you do heat in the microwave you will lose some of the crispness from the outer shell.
More Delicious Corn Recipes
Corn Fritters Recipe
Ingredients
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 2 Tbsp white sugar - plus another ¼ tsp
- 1 large egg - lightly beaten
- 1/2 cup milk
- 1 Tbsp shortening - melted
- 1 (12 oz) can whole kernel corn - drained
- 3 cup vegetable oil - for frying
Instructions
- Add the flour, baking powder, salt, and sugar to a medium bowl; whisk together to combine.
- In a separate bowl, beat together the egg, milk, and melted shortening. Pour this into the flour mixture and stir.
- Add the drained corn kernels to the bowl and mix together. Let the corn fritter batter sit for 30 minutes.
- Add the oil to a large, heavy pot or deep fryer. Bring the oil to a temperature of 365°F (185°C).
- Graba spoon and drop the batter into the oil by the spoonful. You should be able toget about 12 spoonfuls. Fry until golden brown, turning as needed so the sidesare all cooked as well.
- Allow the fritters to drain on a paper towel-lined plate, then serve and enjoy!
Absolutely awesome! I doubled the recipe and used 1 can of cream corn, reduced the milk and sugar for that, added onion and Dano seasoning. A cookie scoop for dollops and we are in business! Both bread and veg in one bite. Way better than what I have always made with cream corn. 😊
Hi Shana, thanks for sharing your changes!
I’ve been using the same recipe for 15 years. I thought today I would see what other recipes were out there. This one is the one I’ve used!!! It’s absolute perfection!!!
Not good too sweet. Not like my grandmothers fritters. Very disappointing.
This recipe for Corn Fritters looked good on the iPAD, sadly, once cooked, browned and covered with the wife’s idea of sugar free maple syrup, the taste wasn’t there. Maybe if we used packets of Splenda verses Sweet’n Low? Bisquik instead of flour?