Corn Fritters
These sweet Corn Fritters have a crispy exterior and a tender, flavorful sweet corn inside. This simple recipe will have you quickly reaching for more!
A QUICK FRIED SIDE DISH RECIPE
Some folks make these into patties and some into balls – either way you enjoy them – they are so good! Golden, crispy, and bursting with creamy sweet corn flavor, Corn Fritters are absolute comfort food! Now, I know a lot of people who do not like sweet corn fritters. They keep them pretty simple and savory. I, however, like them on the slightly sweeter side. So if you do too, then this recipe is for you! Whenever I take these anywhere, they get eaten up fast so you may want to make a double batch – ha!
FREQUENTLY ASKED QUESTIONS:
Sure, I made these more like Hushpuppies, but you can totally make little patties and fry them in a skillet instead. Fill a skillet with about an inch of oil. Then scoop a couple of Tablespoons of the batter and place into the skillet and gently press it to flatten it out. Then cook for a few minutes, flip the patty over and finish cooking until golden brown.
Unfortunately this is not a good recipe to air fry. The batter is too loose and it won’t hold its shape while air frying. You could try to add a bit more flour to make a thicker batter but I have not tested it.
These are sweet Corn Fritters. I know some people will like savory fritters. If that’s you, this is not the recipe for you. However, you can make these slightly less sweet by removing the honey, but they’ll still be more sweet than savory because of the cream corn.
They are good all by themselves but some folks like to dip them in a little honey.
We fry these at a lower temperature because they tend to brown too fast on the outside before the interior is finished cooking. So, you really need to keep an eye on the temperature of the oil.
Checking them with a toothpick, or taste testing by trying one out is helpful. If you run into the middles not cooking, you can check with a toothpick, then just leave them in the oven until completely set.
Reheat in the oven or air fryer. I do not suggest reheating in oil as they will probably burn.
Keep leftover Corn Fritters in the fridge for up to 4 days, freeze for up to 3 months.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- all-purpose flour – you can use self-rising flour. Just skip the baking powder and salt in this recipe.
- baking powder
- salt
- cream style sweet corn
- large egg
- honey– this can be left out if you want a slightly less sweet fritter
- butter – you can use salted or unsalted. You only need a tablespoon so the salt will be negligible.
- frozen corn – you can use fresh sweet corn instead. Use the same amount.
HOW TO MAKE CORN FRITTERS:
Pour about 4 inches of oil into a Dutch oven or a large pot. Bring the temperature up to 325°F. It will be super important that you do not allow the oil to get too hot or they will burn on the outside before the inside is done. While the oil is heating, make the fritter batter. In a large bowl, stir together the flour, baking powder, and salt. In a medium bowl, whisk together the cream-style corn, egg, honey, and butter.
Add the wet mixture to the dry and stir to combine until there are no dry patches. Stir in the frozen, thawed corn.
Once the oil is at its temperature, carefully drop tablespoon portions of the batter into the hot oil. I like to use a 1-tablespoon-sized cookie scoop. Work in small batches, 5-6 fritters at a time. Fry, stirring occasionally, so they evenly brown for 3-4 minutes. Place on a paper-towel-lined plate to absorb excess oil and then immediately transfer them to a wire rack over a sheet tray.
Keep the fritters warm in a 200°F oven while you fry the rest of the fritters. Serve immediately with the dipping sauce of your choice.
CRAVING MORE RECIPES?
Ingredients
- 1 cup all-purpose flour
- 1 ½ Tablespoons baking powder
- ¾ teaspoon salt
- 1 cup cream style sweet corn
- 1 large egg
- 2 Tablespoons honey
- 1 Tablespoon butter melted
- ½ cup frozen corn thawed
- oil for frying
Instructions
- Pour about 4 inches of oil into a Dutch oven or a large pot. Bring the temperature up to 325°F. It will be super important that you do not allow the oil to get too hot or they will burn on the outside before the inside is done.
- While the oil is heating, make the fritter batter. In a large bowl, stir together the flour, baking powder, and salt.
- In a separate medium bowl, whisk together the cream-style corn, egg, honey, and butter.
- Add the wet mixture to the dry and stir to combine until there are no dry patches.
- Stir in the frozen, thawed corn.
- Once the oil is at its temperature, carefully drop Tablespoon portions of the batter into the hot oil. I like to use a 1-Tablespoon-sized cookie scoop. Work in small batches, 5-6 fritters at a time.
- Fry, stirring occasionally, so they evenly brown for 3-4 minutes.
- Place on a paper-towel-lined plate to absorb excess oil and then immediately transfer them to a wire rack over a sheet tray.
- Keep the fritters warm in a 200°F oven while you fry the rest of the fritters.
- Serve immediately.
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
What kind of dipping sauce could I make to go with the fritters? These look yummy. I want to try this recipe soon!
I mention above that we like to dip them in honey. That’s really the only thing I have personally tried 🙂
These fritters turned out perfect. Exactly what I was looking for.
Very delicious. We really loved these.
Thank you for this wonderful recipe!
I make them in little patties, and I love them with pancake syrup or pure maple syrup.
These were popular with my 2 little girls many years ago with eggs and sausages for a weekend breakfast or occasionally, breakfast for dinner. YUMMERS!
I love that you like them on the sweet side too! I’ll have to try them with syrup, that sounds good!