Corn Fritters

Corn Fritters

I have known how to make Corn Fritters since I was a young wife, over 40 years ago. These were served alongside a salad or bowl of soup. Instead of French fries corn fritters or other vegetable fritters were a stable “fast-food.” Today, people shy away from fritters but still want to eat fast food heavily ladened with all sorts of chemicals and preservatives.

One fritter that has never gone out of style, however, is the apple fritter. If you’re interested in making apply fritters, comment below and I will make a video for you. The recipe for apple fritters is slightly different.

Prep Time 10 minutes
Cook Time 20 minutes
Course Appetizer
Cuisine American
Servings 4 people


  • 2-Quart pot
  • Bowl
  • mixing spoon
  • measuring spoons
  • measuring cup


  • 2 large eggs
  • 1/2 cup milk
  • 1 cup sifted flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tsp vegetable or canola oil


  • Beat 2 eggs and stir in milk.
  • Sift together the flour, salt and baking powder.
  • Combine eggs, vegetable oil, milk and flour mixture and gently stir. Do not beat or your fritter will be tough.
  • Gently fold in 1 cup cooked corn. Allow fritter batter to set for 10 minutes.
  • Use a deep fryer or deep pot and fill with enough vegetable oil to deep fry corn fritters. Heat the deep fat to 365° - 375° and carefully drop in the fritter batter a heaping tablespoonful at a time. Fry 3-4 fritters at a time and do not over-crowd.
    When golden, remove and drain on paper towel. Serve immedately. Best is served hot with a side of catsup or other condiment of your choice.


If you are not comfortable deep frying, try frying 1-2 fritters at a time, and if you think the heat is too high, reduce it. 
Learning to deep fry is an art and you may want to fry your fritters in shallow oil as seen in the second video. 
Keyword corn, fritters, sidedish
Tried this recipe?Let us know how it was!

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