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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:
Can I make these as patties instead? Sure, I made these more like Hushpuppies, by 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 make them into flatter patties by pressing down on the batter in between your palms. Then cook for a few minutes, flip the patty over and finish cooking until golden brown. Can I air fry these? 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. Are these sweet or savory Corn Fritters? 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. What’s the best way to serve these? They are good all by themselves but some folks like to dip them in a little honey. Why are we frying these at a lower temperature? 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. How do I know these are done cooking? 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. What’s the best way to reheat these fritters? Reheat in the oven or air fryer. I do not suggest reheating in oil as they will probably burn. How do I store leftovers? 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.
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Corn Fritters
Creamy corn filling with a golden brown fried exterior.
Course Side Dish, SnackCuisine American
Prep Time 5 minutes minutesCook Time 4 minutes minutesTotal Time 9 minutes minutes
Servings 30
Calories 33kcal
Author Brandie @ The Country Cook
Ingredients1 cup all-purpose flour1 ½ Tablespoons baking powder¾ teaspoon salt1 cup cream style sweet corn1 large egg2 Tablespoons honey1 Tablespoon butter melted½ cup frozen corn thawedoil for frying
InstructionsPour 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.
NutritionCalories: 33kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Sodium: 64mg | Fiber: 0.3g | Sugar: 1g