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–+ servings
Side view of two Corn Fritters Recipe stacked on a white plate, each topped with a dollop of herbed sour cream and a garnish of chopped chives, background softly blurred.

Corn Fritters Recipe

Crispy, golden corn fritters recipe that turn extra corn into a family‑favorite snack or side.
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Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 10 minutes
Total Time 30 minutes
Servings: 4
Course: Side, Snack
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 cups Fresh corn kernels - Cut from about 4 ears
  • 1 cup All‑purpose flour - Can substitute 1:1 gluten‑free blend
  • 2 large Eggs - Room temperature
  • ½ cup Whole milk - Or buttermilk for tangier fritters
  • 1 teaspoon Baking powder - For lightness
  • ½ teaspoon Salt - Adjust to taste
  • ¼ teaspoon Black pepper - Freshly ground
  • 2 tablespoon Vegetable oil - For frying plus extra for pan
  • 1 tablespoon Butter - Optional for richer flavor

Equipment

  • 1 Large skillet or cast‑iron pan (For frying; holds heat evenly)
  • 1 Sharp knife (For cutting kernels off the cob)
  • 2 Mixing bowls (For cutting kernels off the cob)
  • 1 Whisk (To combine eggs and milk smoothly)
  • 1 Large spoon (For scooping batter into the hot oil)
  • Several Paper towels (To drain excess oil from cooked fritters)

Method
 

  1. Cut corn kernels off cobs and pat dry before mixing.
    Bright top‑down shot of a glass bowl divided between all‑purpose flour and yellow corn kernels, extra corn kernels scattered nearby on a marble slab.
  2. Combine eggs, milk, flour, baking powder, salt, and pepper gently.
    Overhead view of a clear mixing bowl half‑filled with creamy corn fritter batter studded with whole kernels, a silver fork resting inside, on a white marble countertop
  3. Let the mixed batter rest for enhanced flavor and better texture.
  4. Spoon batter into hot oil and fry until golden brown and crisp.
    High‑angle image of a stainless‑steel frying pan on a stovetop, three fritters sizzling in bubbling oil with crisp, lacy edges.
  5. Drain on paper towels and serve the warm fritters immediately.
    Three golden corn fritters piled on vintage newsprint parchment, sprinkled with chopped chives and loose corn kernels, set on a dark wire rack and rustic wooden surface.

Nutrition

Serving: 205gCalories: 250kcalCarbohydrates: 41gProtein: 9gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 93mgSodium: 144mgPotassium: 293mgFiber: 4gSugar: 4gVitamin C: 7mgCalcium: 52mgIron: -1mg

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.
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