Corn Fritters

Sweet, savory, crispy, and crunchy Corn Fritters are a favorite appetizer or side dish recipe for a reason! Make these golden cakes with leftover corn, corn on the cob, or frozen or canned corn. They’re ready in less than 20 minutes and always receive rave reviews!

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 406kcal

Author John Kanell

Ingredients

1 cup all-purpose flour (120g)
2 teaspoons granulated sugar
1½ teaspoons baking powder
1 ¼ teaspoon salt
¾ teaspoon ground black pepper
3 cups corn kernels fresh or frozen (thawed) (428g)
¼ cup chopped green onion plus more for serving (16g)
2 large eggs lightly beaten
½ cup milk (120mL)
Vegetable oil for frying
Sour cream for serving

Instructions

In a large bowl, whisk together the flour, sugar, baking powder, salt, and pepper. Stir in the corn, green onion, eggs, and milk until well combined.
Heat enough oil to coat the bottom of a large skillet over medium heat. Spoon the batter into the skillet in ¼ cup mounds, spacing them at least 2 inches apart (you’ll need to cook in batches). Using the back of a spoon, press each mound to flatten it into a disc about ½ inch thick.
Fry fritters until golden brown and crispy, 2 to 3 minutes on each side. Drain fritters on paper towels. Repeat with the remaining batter, adding more oil to the skillet as needed.
Serve fritters warm with sour cream and green onions.

Notes

Cook the fritters in batches. In order to fry up evenly, the fritters need at least 2 inches of space between them in the frying pan. For this reason, you’ll need to cook the fritters in batches. Add additional oil by the tablespoon between batches if needed, ensuring that the additional oil has come to temperature before adding in the corn fritter batter.
Keep the oil at 365 degrees Fahrenheit. Any cooler than this temperature and the fritters will absorb too much oil and get mushy; any hotter and the outside of the fritters will burn before the insides cook through. The best way to get an accurate read on the temperature of the oil is to use a candy thermometer or deep fry thermometer in the oil and adjust the heat as needed to maintain the temperature of the oil.
Drain the cooked fritters after frying. Place freshly fried fritters on a baking sheet or dinner plate with lined paper towels and let them rest while you fry the next batch, or until the paper towels have absorbed the extra oil from the fritters.

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