Corn Fritters Recipe
This corn fritter recipe is from a page in one of my mother-in-law’s recipe books. My husband and I first made this delicious old fashioned recipe to relive a taste from his childhood.
I’ll never forget making these messy corn fritters with my brother-in-law Joel. He was measuring the ingredients like a Chemist, it was entertaining! They tasted amazing.
We rarely make these, because they make such a mess, and I don’t normally fry food. Also, we rarely grow corn in our garden, but when we do we love to eat corn on the cob!
I wanted to include this yummy recipe because these corn fritters are delicious and worth the clean up!
How to Make Corn Fritters
First, cut the tips of the kernels off a fresh corn cob, then scrap the cob clean. Repeat this for all 6 cobs. (If you don’t have fresh corn you can use one can of whole kernel corn, reserving the liquid.)
Drain the resulting 2 cups of cut corn, reserving the liquid. Then add enough milk to that liquid to measure 1 cup.
Sift together the dry ingredients: 1 1/2 cups all-purpose flour, 2 tsp baking powder, and 3/4 teaspoons salt.
In a mixing bowl, combine the 1 beaten egg, milk mixture, and cut corn. Then add the dry ingredients to the batter mixing just till flour is moistened.
Then drop batter from a tablespoon into deep, hot oil (375°). Fry until golden brown, about 2 minutes.
Drain on paper towels. You can either roll the fritters in a small bowl of powdered sugar to coat them, or serve with warm maple syrup. Either way you will want to enjoy the corn fritters warm.
Corn Fritters Printable Recipe
Corn Fritters
Fried balls of corn sprinkled with a coat of powder sugar.
Ingredients
Batter
- 2 cups corn, cut, fresh (6 ears reserving liquid)
- 1 cup reserved liquid + milk
- 1 1/2 cup flour , sifted
- 2 tsp baking powder
- 3/4 tsp salt
- 1 egg, beaten
Frying and Coating
- shortening, or oil (canola or vegetable) for frying
- powdered sugar to roll fritters in after frying
Instructions
- Drain 2 cups cut, fresh corn (6 ears) reserving liquid. (Cut off just the tips of kernels, then scrap cobs.) Or use one 1-pound can whole kernel corn, drained. Add enough milk to liquid to measure 1 cup.
- Sift together 1 1/2 cups all-purpose flour, 2 tsp baking powder, and 3/4 teaspoons salt. Combine 1 beaten egg, milk mixture, and corn. Add to dry ingredients. Mix just till flour is moistened.
- Drop batter from tablespoon into deep, hot oil (375°). Fry until golden brown, about 2 minutes. Drain on paper towels. Roll in powdered sugar or serve with warm maple syrup.
- Remove & roll in powdered sugar.
So there you have, a classic recipe for sweet corn fritters. I hope you try this recipe out and love it. It’s definitely worth the kitchen mess, and if your kids are old enough let them clean up the wreckage!
More Recipes you will love:
For the entire library of recipes check out the Vittles Page.
Growing Corn in a Backyard Garden
To learn more about our experience with growing corn in our backyard garden head to the Farm to Fork Corn Page. If you’re just getting started with gardening check out Gardening 101.
