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Fluffy and crispy, corn fritters are our new favorite Southern-fried side (sorry, hush puppies). Littered with fresh sweet corn, these are the perfect addition to countless summer dinners, from a crab leg feast to a rack of saucy BBQ ribs or a taco spread. This recipe is based on my grandma’s favorite recipe for corn fritters, but with a few additions to make them extra special. Read on for everything you need to know to make this staple summer side.
What People Are Saying:
"Turned out really good even with canned corn!" - jenniferb
"So delicious and crispy! Just enough moisture to hold it all together." - JayVee
These fritters are a lot easier to make than you'd think. First, get the oil to temperature by pouring into a large heavy pot. Heat it up until a thermometer registers 375°. In the meantime, whisk the flour, cornstarch, granulated sugar, baking powder, and salt until well combined.
In another bowl, whisk the eggs milk, and oil. Add your freshly shucked corn and toss to combine. Fold in the dry ingredients just to combine; try not to overmix too much.
Working in batches, drop heaping scoops of batter (about 1 1/2 Tbsp. each) into the hot oil. Fry until deep golden brown, which should take 3 to 4 minutes total.
Using a metal spider or slotted spoon, carefully transfer the fritters to a paper towel-lined plate to drain.
Arrange the fritters on a platter and sprinkle with confectioners' sugar. Take a bite and enjoy!
The full list of ingredients and directions can be found in the recipe below.
Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze in a single layer, wrapped in plastic wrap and foil, for up to 3 months.
neutral oil, divided
(60 g.) all-purpose flour
(56 g.) cornstarch
(12 g.) granulated sugar
(4 g.) baking powder
kosher salt
large eggs
whole milk
ears of corn, shucked, kernels removed (about 3 1/2 cups)
Confectioners' sugar, for serving
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