Fresh Corn Fritters ~ What’s Your Favorite Corn Fritter Recipe?

Every month one of the most popular recipes on this site is corn fritters.  Quite frankly, I have been mystified by that.  I know that corn fritters are just yummy, but I’m surprised that so many readers are out there searching for new corn fritter recipes.  Many recipes use frozen or canned corn in their fritters.  This recipe uses fresh corn and since we are coming into sweet corn season, it seems particularly appropriate.  It’s from The Cornbread Gospels cookbook by Crescent Dragonwagon.  The fresh corn adds a bit more texture to the otherwise light fritter.  Of course, in my opinion, the best topping is a dusting of sweet confectioner’s sugar.  I think it’s a nice contrast to the otherwise savory fritter. Write and tell me about your favorite corn fritter recipe!


Yield:  4 appetizer servings




2 eggs

¼ cup milk

Kernels cut from 2 medium ears of fresh corn, including any collected corn liquid

2 tablespoons stone ground yellow or white corn meal

¼ cup unbleached flour

1 teaspoon granulated sugar

¼ teaspoon salt

2 ¼ teaspoons baking powder

½ cup confectioner’s sugar

Mild vegetable oil, for frying




Whisk together eggs and milk together in a large bowl.  Stir in the corn kernels and any liquid.  In another bowl, combine the flour, cornmeal, sugar, salt and baking powder.  Shift this mixture into the wet mixture; stir together to make a thick batter, but one that can be dropped from a spoon. 


Pour oil into a large cast iron skillet up to ½ inch.  Place the skillet over medium heat and heat to a temperature of 365 degrees F, using a thermometer to monitor the temperature.  Once the oil is heated to 365 degrees F, reduce the heat slightly and let the temperature of the oil drop just slightly below 365 degrees F.  Drop the batter by generous tablespoons into the oil, being careful not to splatter.  The oil should be hot enough to sizzle when you drop the fritter in the pan.  If not, wait until for the oil to get a little hotter, then add the batter.  Cook about 4 fritters at a time, don’t crowd the pan.


Let the fritters cook in the oil until they’re golden and crisp on the bottom, about 3 mintues.  When it’s time to flip the fritters, they will be slightly colored on the edges, firmer and the top of the fritter will not be moist.  Cook for another 3 minutes on the other side.  Remove from the skillet and drain on a plate lined with paper towels, blotting any excess oil from the fritters.  Sprinkle generously with confectioner’s sugar and serve immediately.